Spicy Shrimp Tacos with Mango Salsa
Juicy shrimp with a bold spice blend, grilled or pan-seared to perfection, topped with a fresh, sweet-tart mango salsa. Wrapped in warm tortillas, these tacos are a vibrant, flavor-packed meal perfect for weeknights or entertaining.
Equipment
- Skillet or grill pan
- Mixing bowls
- Chef’s knife + cutting board
- Measuring spoons
- Tongs or spatula
- Serving plates or taco holder
Ingredients
For the shrimp:
- 1 lb medium-large shrimp (16-20 count), peeled & deveined
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (adjust to taste)
- Salt & pepper, to taste
For the mango salsa:
- 1 ripe mango, peeled and diced
- ¼ cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- 1 tbsp lime juice
- Salt, to taste
For serving:
- 8 small corn or flour tortillas
- Optional toppings: sliced avocado, sour cream, cabbage slaw, extra cilantro, lime wedges
Instructions
- Marinate shrimp: In a bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, and pepper. Add shrimp and toss to coat. Marinate 15–20 minutes.
- Cook shrimp: Heat skillet or grill pan over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Remove from heat.
- Prepare salsa: In a bowl, mix diced mango, red onion, cilantro, jalapeño, lime juice, and salt. Let rest 10–15 minutes.
- Warm tortillas: Heat tortillas wrapped in foil in a 350°F oven for 5–10 minutes or briefly toast in a dry skillet.
- Assemble tacos: Place shrimp on tortillas, top with mango salsa and optional toppings. Garnish with extra cilantro and lime wedges. Serve immediately.
Notes
- Adjust cayenne and jalapeño for desired spice level.
- Use fresh or fully thawed shrimp for best texture.
- Prepare salsa up to a day in advance for deeper flavor.
- Serve with Mexican street corn or black bean salad for a complete meal.