Shrimp Tacos Mango Salsa Recipe: Fresh, Zesty & Easy Tonight

If you’re craving something bright, fresh, and a little bit indulgent, these Shrimp Tacos with Mango Salsa are your answer. The sweet, juicy mango pairs beautifully with chili-lime shrimp, crisp cabbage, and a tangy drizzle—every bite is cheerful and satisfying. This is the kind of weeknight dinner that feels like a mini celebration, ready in under an hour but impressive enough for company. You’ll find the steps simple, the ingredients approachable, and the results consistently delicious.

Here’s what to expect: succulent shrimp, a punchy citrus marinade, crunchy slaw for texture, and a sunny mango salsa that ties everything together. We’ll walk through every step so you can nail the details—how to cook shrimp so it’s perfectly tender, how to balance sweetness and heat in the salsa, and how to warm tortillas for the softest, most flavorful tacos. From start to finish, consider this a friendly guide to a reliably great taco night.

What Makes These Shrimp Tacos with Mango Salsa Irresistible

This dish is special because it celebrates contrast and balance. The shrimp are savory and zesty, the mango salsa is sweet with a little heat, and the cabbage adds fresh crunch for a satisfying bite. Plus, it’s a flexible recipe: you can make the salsa ahead, cook the shrimp in a skillet, on the grill, or in an air fryer, and adjust the spice to suit your preferences.

It’s also weeknight-friendly while still being dinner-party-worthy. The colors pop, the flavors sing, and the whole platter looks like something you’d order at a favorite coastal restaurant—but you can pull it off at home with ease. Juicy shrimp, a lively mango salsa, and warm tortillas—what’s not to love?

What You’ll Need: Ingredients for Shrimp Tacos and Mango Salsa

Makes about 8 small tacos (serves 4).

• 1 lb large shrimp, peeled and deveined – The star of the show; quick-cooking and tender when marinated and seared briefly.
• 2 tbsp olive oil, divided – Adds richness; one tablespoon for the marinade and one for cooking.
• Zest of 1 lime + 2 tbsp fresh lime juice – Brightens the shrimp marinade and balances the salsa’s sweetness.
• 2 tsp chili powder – Lends warmth and color to the shrimp.
• 1 tsp ground cumin – Provides earthy depth to the marinade.
• 1/2 tsp smoked paprika – Adds a subtle smoky note.
• 1/4 tsp cayenne (optional) – For a gentle kick; adjust to your heat preference.
• 2 garlic cloves, minced – Savory backbone for the shrimp marinade.
• 3/4 tsp kosher salt, plus more to taste – Enhances flavor throughout.
• 1/4 tsp freshly ground black pepper – Rounds out the seasoning.
• 8 small corn tortillas (or flour, if preferred) – The foundation of your tacos; warm them for best texture.
• 2 cups finely shredded cabbage (red or green) – Adds crisp freshness and structure.
• 1 tbsp fresh lime juice (for slaw) – Keeps the slaw bright and zippy.
• 1 tsp olive oil (for slaw) – Lightly coats cabbage for a subtle sheen.
• 1 large ripe mango, finely diced – The sweet, juicy heart of the salsa.
• 1/3 cup finely diced red onion – Adds bite and contrast to the mango’s sweetness.
• 1 small jalapeño, seeded and minced – Gentle heat for the salsa; use serrano for more kick.
• 1/2 red bell pepper, finely diced (optional) – Extra crunch and color in the salsa.
• 1/4 cup chopped fresh cilantro – Bright herbal finish across the dish.
• Juice of 1 lime (for salsa) – Ties the salsa together and prevents the mango from browning.
• 1 tsp honey or agave (optional) – Balances any sharpness in the onion or pepper.
• 1 small ripe avocado, diced (optional) – Adds creaminess if you like a richer taco.
• 1/3 cup Mexican crema or sour cream – For a cool, tangy drizzle.
• 1 tsp lime juice + pinch of salt (for crema) – Loosens and brightens the crema for drizzling.
• 1/3 cup crumbled cotija or feta – Salty, briny finish that complements the sweet mango.
• Hot sauce or chili-lime seasoning (optional) – For serving, if you like extra heat or tang.

How to Make Them: A Step‑by‑Step Walkthrough

1. Make the mango salsa. In a bowl, combine the diced mango, red onion, jalapeño, bell pepper (if using), cilantro, and lime juice. Add a pinch of salt and honey or agave if your mango isn’t very sweet. Gently fold in the avocado (optional). Taste and adjust salt or lime. Set aside to let the flavors mingle.
2. Toss the quick slaw. In a separate bowl, combine shredded cabbage, lime juice, olive oil, and a small pinch of salt. Toss to coat and set aside. The lime will soften the cabbage slightly without making it soggy.
3. Season the shrimp. Pat the shrimp very dry with paper towels—this is key for good sear. In a bowl, whisk 1 tbsp olive oil, lime zest, lime juice, chili powder, cumin, smoked paprika, cayenne (if using), garlic, salt, and pepper. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes while you warm the tortillas and heat your pan.
4. Warm the tortillas. Heat a dry skillet over medium heat and warm each tortilla for 20–30 seconds per side until pliable and lightly charred in spots. Stack them in a clean towel to keep warm. Warm tortillas won’t crack and will hold fillings better.
5. Cook the shrimp. Heat a large skillet (cast iron works well) over medium-high heat with the remaining 1 tbsp olive oil. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Do not overcook—they finish fast. Transfer to a plate and lightly squeeze a bit more lime over the top if desired.
6. Whisk the lime crema. Stir the crema or sour cream with 1 tsp lime juice and a pinch of salt until smooth and drizzleable. If too thick, add a tiny splash of water.
7. Assemble the tacos. Lay down a little cabbage slaw on each warm tortilla, add a few shrimp, spoon on mango salsa, then finish with a drizzle of crema and a sprinkle of cotija. Add hot sauce if you like more heat.
8. Serve immediately. These are best hot off the stove when the shrimp are tender and the tortillas are warm.

Alternate cooking options: Grill the shrimp on skewers for 2–3 minutes per side over medium-high heat; broil on a sheet pan 2–3 minutes per side; or air fry at 400°F (200°C) for 5–6 minutes, shaking once. In all cases, remove as soon as they’re opaque.

Timing, Prep, and When to Serve

Here’s a realistic time breakdown so you can plan your flow and serve the tacos at their prime.

• Prep time: 20 minutes (salsa, slaw, and marinade)
• Marinating time: 10–15 minutes (while you prep other components)
• Cook time: 6–8 minutes (shrimp + warming tortillas)
• Total time: About 35–40 minutes

The tacos are ready to enjoy as soon as they’re assembled. For the very best texture and flavor, cook the shrimp last and serve immediately. The salsa can be made up to a day ahead and kept chilled; the cabbage can be tossed up to a few hours ahead without losing its crunch. Once you’re ready to eat, it’s just a quick cook and assemble.

Pro Tips for Taco Night Triumph

• Don’t overcook the shrimp. They should curl into a loose “C” shape and turn opaque. If they’re tight like an “O,” they’re overdone.
• Pat the shrimp dry. Excess moisture prevents browning and can make them steam instead of sear.
• Use high heat. A hot skillet gives the shrimp color and flavor in minimal time.
• Balance the salsa. If your mango is very sweet, add an extra squeeze of lime and a pinch of salt. If it’s tart, a drizzle of honey evens things out.
• Warm the tortillas properly. Heat each one briefly and keep them wrapped in a towel; warm tortillas are softer, more flavorful, and less likely to crack.
• Customize the heat level. Skip the jalapeño and cayenne for mild tacos, or swap in serrano and add chili flakes for extra heat.
• Make-ahead strategy. Salsa and slaw can be prepped ahead; shrimp should be cooked just before serving for best texture.
• Grill for smokiness. Thread shrimp onto skewers for easy flipping and that irresistible char-grilled flavor.
• Double-stack tortillas. For extra-sturdy tacos, use two tortillas per taco, especially if your tortillas are thin.
• Swap the fruit. No mango? Try pineapple or peach for a similar sweet-tangy effect.

Nutrition at a Glance

Approximate per serving (2 tacos), including crema and cotija but excluding optional avocado and hot sauce. Values will vary based on brands and portion sizes:

• Calories: ~380
• Protein: ~26 g
• Carbohydrates: ~38 g
• Total Fat: ~13 g
• Saturated Fat: ~5 g
• Fiber: ~6 g
• Sugars: ~10 g (mostly from mango)
• Sodium: ~640 mg

Adding avocado will increase heart-healthy fats and fiber. If you’re looking to lighten things up, swap crema for plain Greek yogurt and reduce cheese slightly.

Your Questions, Answered

Can I use frozen shrimp?

Absolutely. Thaw them overnight in the refrigerator or place them in a sealed bag under cold running water for 15–20 minutes. Pat very dry before marinating to ensure a good sear and prevent watery shrimp.

Are corn or flour tortillas better for these tacos?

Either works. Corn tortillas add a classic flavor and are naturally gluten-free. Flour tortillas are softer and slightly sweeter. Whichever you choose, warm them so they’re pliable and aromatic.

How can I make this dairy-free or lighter?

Use a dairy-free yogurt in place of crema or skip the drizzle and add extra salsa for moisture. Omit the cheese or try a dairy-free alternative. The tacos will still be vibrant and satisfying.

A Parting Note

There’s something so joyful about a plate of colorful tacos—especially when every element brings its own personality. The tender shrimp, zesty lime, and sweet mango make these tacos shine, and they come together with minimal effort. Whether you’re cooking for family, friends, or just yourself after a long day, this recipe delivers a little brightness and a lot of flavor. Here’s to relaxed cooking, shared plates, and the kinds of meals that make everyone linger at the table a bit longer.

If you fall in love with these (and I think you will), try mixing it up next time with grilled shrimp, pineapple salsa, or a sprinkle of chili-lime seasoning. However you customize them, enjoy every bite and the simple joy of cooking something fresh and delicious.