A bold twist for taco night!
If there’s ever a question about what’s for breakfast, lunch, or dinner in our house, the answer is always the same: tacos!
But they’re not always your classic Crispy Baked Ground Turkey Tacos, or even Bang Bang Shrimp Tacos. Nope. These Shrimp Tacos with Mango Salsa are what I like to call a delicious twist of fate!
I took my go-to Chili Lime Garlic Shrimp (from my Weeknight Winners cookbook) and paired its bold, spicy flavor with the sweet, mellow vibe of a homemade Mango Salsa. Add a little shredded cabbage for crunch, a generous drizzle of Mexican crema, and voila!
You’ve got a 30-minute weeknight dinner that tastes like a tropical vacation.
My top tip for the best flavor:
Give the shrimp some time to marinade (about 15-30 minutes!) But not much longer than this or else the acidity in the lime juice will start to “cook” the shrimp. (Like it does in a classic ceviche!)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp: If you’re fortunate enough to live down south and can get your hands on some fresh Gulf shrimp, do it! They make all the difference in the world. Look for larger shrimp (about 21/25 count per pound). You can leave the tails on or remove them, totally up to you.
- Lime: Fresh lime juice is way better than the bottled kind (it’s normally got an acidic bite to it!)
- Sugar: Yes, you heard me right. A touch of brown sugar is the secret ingredient in the shrimp’s marinade that gives them a lovely caramelization.
- Butter: In my opinion, butter makes EVERYTHING better. And yes, I even mean these spicy shrimp tacos. Oil can be subbed, if needed, but opt for a neutral-flavored one like avocado oil.
- Mango: A fresh, ripe mango will make all the difference in the world. You can opt for previously frozen and then thawed mango, but it may not taste as sweet and you’ll want to make sure and pat it dry to avoid a watery salsa.
- Tortillas: Totally up to you, but I find corn tortillas (either yellow or white) taste great when paired with the bold shrimp. Flour tortillas can be used, but in either case, make sure you toast them slightly for the best flavor!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Marinate the shrimp.
Whisk together the oil, lime juice, garlic, brown sugar, chili powder, paprika, salt, and pepper. Toss with shrimp and marinate in the fridge for 10–15 minutes.
Pro Tip: Don’t go over 30 minutes—lime juice can start to “cook” the shrimp and give it an unpleasant mealy texture.
Make the mango salsa.
Stir together mango, red pepper, red onion, jalapeño, cilantro, lime juice, and salt. Set aside while you prep everything else.
Pro Tip: Dice the ingredients nice and small so you get a bit of everything in each bite.
Cook the shrimp.
Melt butter in a large skillet over medium-high heat and add the shrimp in a single layer. Cook 2–3 minutes per side, basting with any leftover marinade.
Pro Tip: Avoid overcrowding the pan—you’ll end up steaming the shrimp instead of getting that gorgeous sear. (Cook in batches if needed.)
Toast the tortillas.
Warm tortillas in a dry skillet or directly over a gas flame (carefully!) until soft and slightly charred. Keep them stacked under a towel to stay warm.
Assemble the tacos and dig in!
Add cabbage, 4–5 shrimp, mango salsa, Mexican crema or sour cream, and a sprinkle of cilantro to each tortilla. Serve with lime wedges if you want even more of a tangy bite!
FAQs
Yes! Just make sure they’re fully thawed and patted dry before marinating so they soak up all that flavor and sear properly in the pan.
You can absolutely use store-bought mango salsa, but it may not taste as fresh. You can amp it up by tasting and then adjusting with a little fresh lime juice or cilantro if it needs a little more oomph!
For starters, make sure you store your salsa and shrimp separately. To reheat, add the shrimp to a skillet over medium heat or warm them up in short bursts in the microwave to avoid overcooking. You’ll also want to toast your tortillas the day of eating (these do not store well after toasting.)
What to serve with these Mango Shrimp Tacos?
These shrimp tacos are definitely the star of the show, but a good side dish (or two) can turn dinner into a full-on fiesta. Here are some of my favorite pairings:
- All the rice!! From Cilantro Lime Rice or a creamy Coconut Milk Cilantro Lime Rice, to a traditional Mexican Rice recipe, these all pair great with these light and refreshing tacos.
- Beans, in all forms! Whether Refried Black Beans, Instant Pot Refried Black Beans, or just plain ole’ Instant Pot Black Beans, these help to round out the meal.
- Some simple salads. A Mexican Street Corn Salad, an Avocado Corn Salad, or even a simple green salad with a Creamy Cilantro Lime Dressing would all work great!
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Chili Lime Shrimp Tacos with Mango Salsa
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Ingredients
Chili Lime Shrimp:
- 1 tablespoon avocado oil
- 1 tablespoon lime juice from 1 lime, plus more for serving
- 2 garlic cloves finely minced
- 2 teaspoons packed brown sugar
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ pounds large shrimp peeled and deveined
- 2 tablespoons salted butter
Mango Salsa:
- 2 cups diced fresh mango about 1 large mango
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped red onion
- 1 jalapeño pepper seeded and finely chopped
- 3 tablespoons finely chopped cilantro
- 1 tablespoon lime juice from 1 lime
- ¼-½ teaspoon salt
Tacos:
- 6-8 yellow corn tortillas toasted
- Green cabbage thinly sliced
- Mexican crema or sour cream
- Fresh cilantro optional
Instructions
- For the Chili Lime Shrimp: In a large bowl, whisk together the avocado oil, lime juice, garlic, brown sugar, chili powder, paprika, salt, and black pepper. Add the shrimp and toss until well coated. Marinate in the refrigerator for 10-15 minutes, and no longer than 30 minutes.1 tablespoon avocado oil, 1 tablespoon lime juice, 2 garlic cloves, 2 teaspoons packed brown sugar, 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper, 1 ¼ pounds large shrimp
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted, add the shrimp in a single layer.2 tablespoons salted butter
- Cook for 2-3 minutes, baste with any remaining marinade, flip, and continue cooking for 2-3 minutes more, or until the shrimp are no longer translucent and their tails begin to curl. Transfer the shrimp to a plate tented with foil until ready to serve.
- For the Mango Salsa: Combine all ingredients in a medium bowl. Toss until well combined, being careful not to overmix. Set aside until ready to serve.2 cups diced fresh mango, ½ cup finely chopped red bell pepper, ¼ cup finely chopped red onion, 1 jalapeño pepper, 3 tablespoons finely chopped cilantro, 1 tablespoon lime juice, ¼-½ teaspoon salt
- To Assemble the Tacos: Load a toasted corn tortilla with shredded cabbage, 4-5 shrimp, mango salsa, crema, and additional cilantro, if desired.6-8 yellow corn tortillas, Green cabbage, Fresh cilantro, Mexican crema
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Notes
- Nutrition: Facts are calculated for 1 taco.
- Marinating: Even just 15 minutes helps the shrimp soak up all that bold, zesty flavor. But don’t let them sit too long—30 minutes max or the acid in the lime juice will start to “cook” them.
- Fresh mango, all the way: If you can find a perfectly ripe mango, it makes a big difference! Frozen mango can work, but fresh gives the salsa that juicy, sweet burst that pairs beautifully with the spicy shrimp.
- Tortillas: Toasting the tortillas directly over a gas flame (or in a hot skillet) adds a little char and keeps them from falling apart once they’re loaded up.
- Customize Them: Not a fan of heat? Skip the jalapeño or use just half. Love it extra creamy? Drizzle on more crema or even add some mashed avocado to the base of each taco.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Even More Taco Recipes
Want some more inspo for your next taco night? Try some of our other favorites next:
Baja Shrimp Tacos
40 mins
Pineapple Pulled Pork Tacos (Slow Cooker Recipe)
6 hrs 15 mins
Air Fryer Fish Tacos
40 mins
Barbacoa Tacos
1 hr 40 mins
