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!
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.
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.
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!
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.
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!
More taco recipes you’ll love
Shrimp Tacos with Mango Salsa
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
Nutrition
This post was originally published on August 25, 2015 and was updated June 2, 2019 with new content.
Suzy says
Turned out perfect! Love the variations!
Courtney | Love & Good Stuff says
These were perfect for taco night! Quick and easy to make, and the whole family loved them!
Jamie says
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!
Ashley @ Sweetpea Lifestyle says
Winner winner TACO dinner!!! Yum!!!!!
Monica says
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. 🙂
Deb says
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!
Brenda says
An amazing recipe! We loved everything about it. Will definitely make it again.
Troy says
Made it for Father’s Day for my dad nothing but compliments from family thanks great recipe definitely a keeper
Malissa Adams says
Can I sub mango with pineapple? I couldn’t find any
Sara says
Yes pineapple will be delicious!
Yaya tyler says
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!
Sara says
This makes 8 tacos, two per person!
Paige says
Wow! These look amazing!! I’m making them next week!! Thanks and gorgeous photo
Hali says
Do you add the salsa verde to the creamy cilantro sauce or do you put it separately on the taco?
Sara says
The salsa goes in the cilantro sauce!
Jillian says
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.
Sara says
Parsley or green onions will work!
Monica says
Looks great. Would it make a difference if I didn’t use the food processor ?
Sara says
The sauce gets smoother if you use a food processor, but will still taste great without it!
Monica says
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!!!
Sara says
So glad you liked it!
Angelina says
Absolutely delicious! I made these tonight and we could not get enough of them. Definitely making these tacos again! Thanks for sharing!
Vittoria Towery says
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.
Terry.L says
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.
Sara says
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/
Cynthia says
If I’m not to big on mangos what else can I use instead … I was thinking maybe corn ????
Sara says
Corn would work, or avocado or pineapple too!
Cynthia says
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
Sonya says
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!
Jeff says
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.
Lacey says
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!
Sara says
Thanks so much for reporting back, glad you enjoyed the recipe!