Oh my goodness, if you are looking for a dinner that just screams *summer* and sunshine, you HAVE to try these Delicious Shrimp Tacos With Mango Salsa. Seriously, the second I whip these up, my kitchen instantly feels like a beachside fiesta! I first made these when I was trying to find something that was super fast for a weeknight but still felt special enough for company, and BAM! This recipe was born. It’s got this amazing balance of sweet from the mango, a little zing from the lime, and of course, perfectly seasoned shrimp. They’re just ridiculously good and so easy, you’ll be making them all the time!

Why You’ll Love These Delicious Shrimp Tacos With Mango Salsa

Honestly, why wouldn’t you love these? They’re:

Super Speedy: We’re talking delicious shrimp tacos on the table in about 25 minutes – easy peasy!
Packed with Flavor: That sweet mango salsa paired with the spiced shrimp is just a match made in heaven.
So Versatile: Perfect for Taco Tuesday, a quick weeknight dinner, or even a fun get-together with friends.
Incredibly Fresh: All those bright, zesty flavors make it feel light and so satisfying.

Ingredients for Delicious Shrimp Tacos With Mango Salsa

Alright, let’s get down to business with what you’ll need for these fabulous tacos. Trust me, using good quality, fresh ingredients is key here. You’ll want to grab:

1 pound of your favorite shrimp, all peeled and deveined, please!
1 tablespoon of good olive oil – nothing fancy, just your everyday stuff will do.
1 teaspoon of chili powder. This is where we get that little kick!
1/2 teaspoon of cumin for that earthy depth.
Just a pinch of salt and pepper to bring it all together.
8 small corn tortillas. They give that authentic taco vibe, don’t you think?
1 ripe mango, diced up nice and small. Make sure it’s nice and soft for the best sweetness!
About 1/4 cup of red onion, chopped super finely.
A good handful of fresh cilantro, chopped – it’s a must!
1 tablespoon of fresh lime juice. This is crucial for that bright, zesty flavor!
And if you like a little heat, maybe 1/2 a jalapeño, seeded and minced up. Totally optional, but highly recommended for a grown-up kick!

Essential Equipment for Making Shrimp Tacos

To whip up these amazing shrimp tacos, you won’t need anything too fancy. Just a few kitchen staples will do the trick! You’ll want a good large skillet for getting those shrimp perfectly cooked, a medium mixing bowl for whipping up that gorgeous mango salsa, and a trusty chef’s knife and cutting board for all your chopping needs. Easy peasy!

Step-by-Step Guide to Delicious Shrimp Tacos With Mango Salsa

Alright, let’s get this party started! Pull out your skillet and get ready to make some magic happen. It’s honestly so straightforward, you’ll wonder why you haven’t made these every week!

Preparing the Shrimp

First things first, let’s get our shrimp seasoned up right. In a medium bowl, just toss those beautiful peeled and deveined shrimp with the olive oil, chili powder, cumin, salt, and pepper. Give them a good mix so every single shrimp gets coated in that yummy spice blend. This makes sure every bite is full of flavor! Then, heat up your skillet over medium-high heat – you want it nice and hot! Add the shrimp in a single layer so they can get a lovely sear. Cook them for just about 2-3 minutes per side, until they turn perfectly pink and opaque. Seriously, don’t overcook them, or they get a bit rubbery! Once they’re done, scoop them right out and set them aside. If you’re a shrimp fan, you might also love these garlic herb grilled shrimp – they’d totally work here too!

Crafting the Vibrant Mango Salsa

While the shrimp were doing their thing, or right after you pull them out, let’s whip up that incredible mango salsa. In another bowl – don’t worry, we’re keeping it simple – toss together that diced ripe mango, the finely chopped red onion, all that fresh cilantro, a good squeeze of lime juice, and if you’re feeling brave, that minced jalapeño. Give it all a really good stir. Taste it! Does it need a little more lime? Maybe a pinch more salt? This is your salsa symphony, so make it sing! This salsa is like a little tropical party on its own, and it’s going to be the star topping for our shrimp.

Warming Tortillas and Assembling Your Tacos

Okay, almost there! Now, warm up your corn tortillas. You can do this right in a dry skillet for a minute or two per side until they’re soft and pliable, or wrap them in a damp paper towel and pop them in the microwave for about 30 seconds. Whatever makes them warm and easy to fold! Once they’re ready, it’s time to assemble. Lay down a warm tortilla, pile on some of that yummy seasoned shrimp, add a bit of shredded lettuce for crunch, and then go wild with that glorious mango salsa. If you’re feeling extra, a dollop of sour cream or Greek yogurt is divine, but honestly, it’s fantastic just as is! For more vibrant flavors, consider pairing it with a zesty chimichurri sauce on the side!

Tips for the Best Delicious Shrimp Tacos With Mango Salsa

Okay, so you’ve got the recipe down, but let me give you a few little secrets I’ve picked up along the way to make these tacos *truly* unforgettable. It’s all about those little touches!

First off, don’t be afraid to get a little fancy with the mango. If you want a truly gourmet salsa, use a slightly less ripe mango and dice it super small. It gives a bit more texture. Also, for the shrimp, make SURE you don’t overcook them! They go from perfect to sad little rubber bands in about 30 seconds too long. Seriously, watch them like a hawk. And if you want to add something extra special, maybe a sprinkle of toasted pumpkin seeds (pepitas!) adds a wonderful crunch. Oh, and these would be AMAZING served alongside a slice of warm, homemade cornbread – the slight sweetness is unexpected but so good!

Ingredient Notes and Substitutions

Let’s chat about some of the ingredients to make sure you’re getting the best flavor possible! For the shrimp, feel free to use frozen if that’s what you have – just make sure they’re completely thawed and patted dry before you season them. Trust me, patting them dry is key to getting a good sear! When it comes to the mango, a ripe but still slightly firm mango is best. Too mushy and it turns into baby food in your salsa; too hard and it won’t be sweet enough. And for the jalapeño, if you’re not a fan of heat, just leave it out! Or, if you want a little warmth but not a five-alarm fire, make sure you scrape out all the seeds and membranes. For a fun twist, you could swap the corn tortillas for flour tortillas – both are totally delicious! And speaking of delicious bready things, these tacos are also fantastic with a side of some other great quick breads, like these other quick bread recipes I love!

Serving Suggestions for Your Shrimp Tacos

Okay, so you’ve got your amazing shrimp tacos ready to go, but what about the rest of the meal? For me, these tacos are calling out for something cool and refreshing on the side. A big scoop of my creamy potato salad is always a winner, or maybe some simple Mexican rice. And don’t forget a cold margarita or a sparkly agua fresca to wash it all down! It just makes the whole meal feel complete, you know?

Frequently Asked Questions About Shrimp Tacos

I get asked about these tacos a lot, and for good reason! They’re so adaptable. Here are some of the most common questions I hear:

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works perfectly here. Just make sure they’re completely thawed out before you start. The most important thing is to pat them really dry with paper towels afterwards. This gets rid of excess water, which helps them get that nice sear instead of just steaming in the pan. Trust me, that little step makes a big difference!

How far in advance can I make the mango salsa?

This is a great question! You can totally make the mango salsa a few hours ahead of time. It actually gives the flavors a chance to meld together even more. Just store it in an airtight container in the fridge. It’s best if you don’t let it sit for more than about 6 hours, though, because the mango can start to break down a bit too much. It’s still delicious, but I prefer it when it’s a little fresher!

What if I or my guests don’t like cilantro?

No problem at all! Cilantro brings a lovely freshness, but it’s definitely not for everyone. You can just leave it out! Or, if you want something green and fresh in its place, try some finely chopped fresh parsley or even some thinly sliced green onions. They add a nice touch without that distinctive cilantro flavor. Speaking of great dishes, if you love tacos, you’ll probably go nuts for this walking taco casserole too!

Can I make these tacos less spicy?

For sure! The spiciness really comes from the jalapeño, and you can control that. Simply leave out the jalapeño entirely if you want zero heat. If you still want some of that peppery kick but less intense heat, make sure you very carefully remove all the seeds and the white pith inside the pepper before mincing it. That’s where most of the heat hides!

Nutritional Information

Just a friendly heads-up: this is an *estimated* nutritional breakdown per serving (which is about 2 tacos). Since we’re all cooking with a little love and sometimes a pinch more here or there, your exact numbers might vary a bit, but this should give you a good idea!

Delicious Shrimp Tacos With Mango Salsa

Author: jekof.com
Total Time: 25 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A recipe for shrimp tacos topped with a fresh mango salsa.

Ingredients

Scale

1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
8 small corn tortillas
1 ripe mango, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 tablespoon lime juice
1/2 jalapeño, seeded and minced (optional)
Shredded lettuce
Sour cream or Greek yogurt

Instructions

In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet.
While the shrimp cooks, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, cilantro, lime juice, and jalapeño (if using). Stir to combine.
Warm the corn tortillas according to package directions.
Assemble the tacos: Fill each tortilla with cooked shrimp, shredded lettuce, and a generous spoonful of mango salsa. Top with sour cream or Greek yogurt if desired.

Notes

For a spicier salsa, leave some seeds in the jalapeño.
You can substitute flour tortillas for corn tortillas if preferred.
Add avocado slices for extra creaminess.

Prep Time: 15 min
Cook Time: 10 min
Category: Dinner
Method: Sautéing
Cuisine: Mexican-inspired

Nutrition

Serving Size: 2 tacos
Calories: 350
Sugar: 15g
Sodium: 400mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 150mg

Keywords: shrimp tacos, mango salsa, seafood recipe, easy dinner, quick meal