Shrimp Tacos with Mango Salsa
Bright, fresh, and bursting with flavor, these Shrimp Tacos with Mango Salsa come together in under 30 minutes for a perfect weeknight dinner. Sweet, juicy mango salsa perfectly complements savory, seasoned shrimp for a taste that feels like summer vacation.
Equipment
- Large cast iron skillet - or heavy-bottomed pan
- Cutting board - preferably separate for produce and seafood
- Medium mixing bowl - for salsa
- Small mixing bowl - for marinating shrimp
- Citrus juicer - or use hands and fork
- Tongs - for flipping shrimp
- Tortilla warmer - or aluminum foil for wrapping
Ingredients
- 1 pound large shrimp - 450g, peeled and deveined
- 2 tablespoons olive oil - 30ml
- 2 cloves garlic - minced
- 1 teaspoon chili powder - 5ml
- 1 teaspoon cumin - 5ml
- 1/2 teaspoon paprika - 2.5ml
- 1/4 teaspoon cayenne pepper - 1.25ml, optional for extra heat
- lime - juice of 1, for marinade
- salt - to taste
- black pepper - to taste
For the Mango Salsa
- 1 large ripe mango - about 1 ½ cups or 250g, diced
- 1/2 cup red bell pepper - about 75g, finely diced
- 1/4 cup red onion - about 40g, finely diced
- 1 jalapeño - seeded and minced
- 1/4 cup fresh cilantro - about 10g, chopped
- lime - juice of 2
- 1/4 teaspoon salt - 1.25ml
For Assembly & Serving
- 8 small corn or flour tortillas - or 4 large tortillas
- 1 cup shredded purple cabbage - about 100g
- 1/2 cup sour cream - or Greek yogurt, 120ml
- 1 avocado - sliced
- lime wedges - for serving
- fresh cilantro - for garnish
Instructions
- Make the salsa by combining diced mango, red bell pepper, red onion, minced jalapeño, cilantro, lime juice, and salt in a medium bowl. Refrigerate while you prepare the rest.
- Pat shrimp dry with paper towels. Toss with olive oil, garlic, chili powder, cumin, paprika, cayenne (if using), salt, pepper, and lime juice. Let marinate for 10-15 minutes at room temperature.
- Prep toppings: slice cabbage into ribbons, slice avocado, and get sour cream, cilantro, and lime wedges ready for serving.
- Heat cast iron skillet over medium-high heat until hot. Add shrimp in a single layer and cook 2-3 minutes per side until pink and slightly charred. Remove from heat and squeeze with fresh lime juice.
- Warm tortillas directly over gas flame or in a dry skillet for 15-20 seconds per side until lightly charred and puffed. Wrap in a towel to keep warm.
- Layer each tortilla with cabbage, 3-4 shrimp, mango salsa, avocado slices, and a drizzle of sour cream. Garnish with cilantro and serve with lime wedges.
Notes
- Don't overcook the shrimp – they're done when they form a loose C shape and turn opaque. Overcooked shrimp become rubbery.
- Choose ripe but firm mangoes for the salsa. They should give slightly when pressed but not be mushy.
- Make the mango salsa ahead of time – it tastes even better after sitting in the fridge for a few hours as flavors blend.
- Pat shrimp completely dry before marinating to ensure a good sear instead of steaming.
- For less heat, remove all jalapeño seeds. For more spice, leave some seeds in.
- Store components separately for leftovers – shrimp lasts 2 days, salsa lasts 2-3 days in the fridge.
- Reheat shrimp gently in a skillet over low heat for 1-2 minutes to avoid rubbery texture.
- Double the mango salsa recipe – you'll want extra for snacking with tortilla chips!
- Use two tortillas per taco to prevent sogginess and support the fillings better.
- For a vegetarian version, substitute shrimp with roasted cauliflower florets or crispy tofu.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 38gProtein: 27gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 175mgSodium: 520mgPotassium: 450mgFiber: 6gSugar: 12gVitamin A: 25IUVitamin C: 45mgCalcium: 8mgIron: 15mg
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