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Home » Dinner » Shrimp Tacos with Mango Salsa

Published: June 2, 2019 Last Modified: June 2, 2019 By Sara 81 Comments

Shrimp Tacos with Mango Salsa

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Shrimp Tacos Recipe | Seafood Tacos #shrimp #tacos #mango #tacotuesday #mexican #dinner #dinneratthezoo

These shrimp tacos with mango salsa are a quick and easy dinner option that features tender shrimp, sweet and tangy mango salsa, and creamy cilantro lime sauce, all inside warm corn tortillas.

This is the ultimate way to do taco night! The fresh mango salsa is the perfect counterpart to the spiced shrimp and creamy sauce. Not a mango fan? Try pineapple salsa instead!

Shrimp Tacos Recipe | Seafood Tacos #shrimp #tacos #mango #tacotuesday #mexican #dinner #dinneratthezoo Shrimp Tacos Recipe | Seafood Tacos #shrimp #tacos #mango #tacotuesday #mexican #dinner #dinneratthezoo

Shrimp tacos with fresh mango salsa and creamy sauce.

If I ask the girls what they want for dinner the answer is always tacos. They are on a major taco kick right now which I don’t mind because it’s a quick and easy meal to make. I too love tacos and I was looking for something a little more grown up than the ground turkey/cheese/hard shell tacos that the kids love. Enter these shrimp tacos with mango salsa – chile seasoned shrimp, crunchy cabbage, sweet and tangy mango salsa and creamy cilantro lime sauce makes for an awesome flavor combination that everyone will love.

How do you make shrimp tacos?

This recipe starts with shrimp which get coated in chili powder and are seared until golden brown. While the shrimp are cooking, I dice up the ingredients for the mango salsa and make my creamy sauce. The final step is to assemble your tacos with corn tortillas, shredded cabbage, shrimp, mango salsa and cilantro sauce.

A pan of seared Mexican style shrimp.

HOW TO PEEL SHRIMP

This recipe calls for raw shrimp which are cooked in a sizzling hot pan. I typically buy my raw shrimp with just the tail attached, but many shrimp also come still in the shell. If your shrimp have shells on them, you can easily remove them by pulling the main part of the shell off with your fingers, then removing the tail end of the shell. You may also need to devein your shrimp. If you see a dark line running across the top of the the shrimp, you can remove it by using a paring knife to cut a slit along the top of the shrimp, then use a knife or wooden skewer to remove the vein.

Tips for shrimp tacos

  • I like to use larger shrimp, I go for the 21-25 jumbo size. You can make this with smaller shrimp too and have great results.
  • You can leave the tails on your shrimp for a nicer presentation, or remove them before cooking. While it looks prettier to have the tails, it’s a bit more difficult to eat, so it’s totally up to you!
  • The mango salsa and cilantro lime sauce can both be made up to 8 hours in advance.
  • I typically use corn tortillas for these tacos, but flour tortillas are also a great choice.
  • I use a mandoline to get finely shredded cabbage, if you’re short on time, you can but a bag of pre-shredded cabbage.

Shrimp tacos with mango salsa in a basket.

How do you make mango salsa?

This fruit salsa features fresh mango, red bell pepper, lime juice and chopped cilantro. The mango salsa  includes a little bit of fresh jalapeno for a kick – if you’re sensitive to spicy foods, make sure to take the ribs and seeds out of the pepper to considerably tone the spice level down. Use ripe mangoes for the best results!

Diced mango, jalapeno, red pepper and cilantro in a bowl.

Shrimp taco variations

I typically make this recipe as written, but sometimes I switch things up a bit depending on the ingredients I have on hand.

  • Protein: Instead of shrimp try a different type of seafood. I’ve used tilapia and salmon for a fun twist.
  • Salsa: No mango on hand? You can use another fruit such as peaches, pineapple, papaya or even kiwi. Another great option is to add a diced avocado to the salsa.
  • Toppings: Add some different toppings such as jalapeno slices, grated cotija cheese or pickled red onion.

Three tacos filled with shrimp and a mango salsa.

The whole meal can be made in about 25 minutes, not too bad for such a delicious end result. The next time the girls ask for tacos, I’m making them their usual favorite and throwing together these shrimp tacos with mango salsa for the adults in the house. Don’t forget to make my mexican rice and cantina beans to serve on the side!

Corn tortillas filed with shrimp, creamy lime sauce and mango salsa.

More taco recipes you’ll love

  • Baja Fish Tacos
  • Ground Beef Tacos
  • Slow Cooker Chicken Tacos
  • Baked Beef Tacos
  • Carne Asada Tacos
Shrimp tacos with sweet and tangy mango salsa and creamy cilantro lime sauce.
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4.77 from 30 votes

Shrimp Tacos with Mango Salsa

These shrimp tacos with mango salsa are a quick and easy dinner option that features tender shrimp, sweet and tangy mango salsa, and creamy cilantro lime sauce, all inside warm corn tortillas.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 437kcal
Author Sara Welch

Ingredients

For the shrimp

  • 2 teaspoons olive oil
  • 1 1/4 pounds shrimp peeled, deveined and tails removed
  • chili powder and salt to taste

For the mango salsa

  • 1 cup mango finely diced
  • ½ cup red bell pepper finely diced
  • 1/2 jalapeno pepper minced (remove seeds and ribs to make it milder)
  • juice of 1 lime
  • ½ cup cilantro leaves finely chopped

For the creamy cilantro lime sauce

  • 1 cup sour cream (can use light)
  • ½ cup cilantro leaves roughly chopped
  • 2 teaspoons lime juice
  • 1 1/2 teaspoons honey
  • ¼ cup prepared green salsa
  • salt and pepper to taste

For assembly

  • 1 cup shredded purple cabbage
  • 8 corn or flour tortillas

Instructions

  • For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
  • For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
  • For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
  • To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.

Notes

Make Ahead: The mango salsa and cilantro sauce can be made up to 4 hours in advance.

Nutrition

Calories: 437kcal | Carbohydrates: 37g | Protein: 34g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 387mg | Sodium: 1281mg | Potassium: 503mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2015IU | Vitamin C: 62.3mg | Calcium: 325mg | Iron: 4.1mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on August 25, 2015 and was updated June 2, 2019 with new content.

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Filed Under: Dinner, Featured Recipes, Light & Healthy

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    Comments

    1. Suzy says

      June 3, 2019 at 6:48 pm

      5 stars
      Turned out perfect! Love the variations!

      Reply
    2. Courtney | Love & Good Stuff says

      June 3, 2019 at 2:27 pm

      5 stars
      These were perfect for taco night! Quick and easy to make, and the whole family loved them!

      Reply
    3. Jamie says

      June 3, 2019 at 2:25 pm

      5 stars
      I love anything with tropical flavors during the summer. This recipe looks so delicious and festive! I’m going to make this for dinner tonight!

      Reply
    4. Ashley @ Sweetpea Lifestyle says

      June 3, 2019 at 1:31 pm

      Winner winner TACO dinner!!! Yum!!!!!

      Reply
    5. Monica says

      June 3, 2019 at 1:13 pm

      5 stars
      Yum! I love shrimp tacos, I love mango salsa, can’t believe I never thought to combine them before! These are SO good. I definitely would take the tails off before serving – otherwise it’s a little difficult. 🙂

      Reply
    6. Deb says

      March 18, 2019 at 4:42 pm

      5 stars
      These are my go to recipe for company now as easy and everyone loves them! I have even used salmon instead of the shrimp and that was yummy too!

      Reply
    7. Brenda says

      July 10, 2018 at 7:40 pm

      An amazing recipe! We loved everything about it. Will definitely make it again.

      Reply
    8. Troy says

      June 17, 2018 at 5:50 pm

      Made it for Father’s Day for my dad nothing but compliments from family thanks great recipe definitely a keeper

      Reply
    9. Malissa Adams says

      April 26, 2018 at 12:28 pm

      5 stars
      Can I sub mango with pineapple? I couldn’t find any

      Reply
      • Sara says

        April 26, 2018 at 12:47 pm

        Yes pineapple will be delicious!

        Reply
    10. Yaya tyler says

      April 24, 2018 at 2:30 pm

      How many tacos can I get out of this recipe if it’s for four people?
      3? 2?
      3 (or 2) tacos per person equals 437 calories?
      Thank you!

      Reply
      • Sara says

        April 24, 2018 at 7:52 pm

        This makes 8 tacos, two per person!

        Reply
    11. Paige says

      March 30, 2018 at 7:28 am

      Wow! These look amazing!! I’m making them next week!! Thanks and gorgeous photo

      Reply
    12. Hali says

      June 29, 2017 at 10:48 am

      Do you add the salsa verde to the creamy cilantro sauce or do you put it separately on the taco?

      Reply
      • Sara says

        June 29, 2017 at 3:06 pm

        The salsa goes in the cilantro sauce!

        Reply
    13. Jillian says

      April 4, 2017 at 3:33 am

      Can’t wait to make these tonight! I’m probably the only person to say this.. But I HATE cilantro. It’s a huge bummer, I wish I liked it, but I can’t do it! What could I use in it’s place for the sauce? I am going to use parsley with the salsa, that’s what I usually do.

      Reply
      • Sara says

        April 4, 2017 at 7:54 am

        Parsley or green onions will work!

        Reply
    14. Monica says

      January 8, 2017 at 1:26 pm

      Looks great. Would it make a difference if I didn’t use the food processor ?

      Reply
      • Sara says

        January 8, 2017 at 9:59 pm

        The sauce gets smoother if you use a food processor, but will still taste great without it!

        Reply
        • Monica says

          January 8, 2017 at 10:23 pm

          Thank u! I made this tonight and OMG SOOOOO GOOD! me and my bf ate every bit of it. Will def be making this again! Thanks so much for the recipe!!!

          Reply
          • Sara says

            January 9, 2017 at 7:33 am

            So glad you liked it!

            Reply
    15. Angelina says

      September 28, 2016 at 7:51 pm

      5 stars
      Absolutely delicious! I made these tonight and we could not get enough of them. Definitely making these tacos again! Thanks for sharing!

      Reply
    16. Vittoria Towery says

      September 25, 2016 at 7:38 pm

      4 stars
      Turned out great! I added avacado to the mango salsa, and also added some julienned jicama to the sour cream sauce for a little baja flair.

      Reply
    17. Terry.L says

      September 9, 2016 at 6:53 am

      If using pineapple instead of mangos,do you mean canned pineapples,+ if so how much do I put in? Thank you for this recipe,I can’t wait to make.

      Reply
      • Sara says

        September 9, 2016 at 7:00 am

        You could use canned or fresh pineapple, I would chop it into small pieces, and use the same amount as you would the mango! I also have a similar pineapple salsa recipe here: https://www.dinneratthezoo.com/pulled-chicken-tacos/

        Reply
    18. Cynthia says

      June 28, 2016 at 10:28 pm

      3 stars
      If I’m not to big on mangos what else can I use instead … I was thinking maybe corn ????

      Reply
      • Sara says

        June 28, 2016 at 11:27 pm

        Corn would work, or avocado or pineapple too!

        Reply
        • Cynthia says

          June 29, 2016 at 12:13 am

          5 stars
          Omg yes … pineapple why didn’t I think of that it’ll still give it that sweetness from like the mango … yes thank you so much I’ll let u know how it turns out lol … again thank you

          Reply
        • Sonya says

          February 4, 2017 at 12:51 am

          Thanks for the variations hence, I don’t get to do my own shopping and may need to use what I have on hand at the time. Can’t wait for my husband and I to try these! He’s the shrimp lover while I love anything spicy!

          Reply
    19. Jeff says

      June 17, 2016 at 8:08 pm

      5 stars
      Excellent recipe, turned out terrific. I used serranos instead of jalapenos, had some on hand and we like things spicy anyway. I had made some red salsa which I used instead of green and I didn’t bother with the food processor for the creamy sauce. Will definitely make again.

      Reply
    20. Lacey says

      June 10, 2016 at 11:13 am

      5 stars
      Just had to come back and give my review- these were amazzzzzing! My husband loved them so much he made them again the next night. Thanks so much for the recipe!

      Reply
      • Sara says

        June 10, 2016 at 11:55 pm

        Thanks so much for reporting back, glad you enjoyed the recipe!

        Reply
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