Print

Easy Shrimp Tacos Recipe – 20-Minute Dinner with Mango Salsa

easy shrimp tacos - featured image
Print Recipe

These easy shrimp tacos are packed with juicy, seasoned shrimp, a fresh mango salsa, and a creamy sauce, all wrapped in warm tortillas. Ready in just 20 minutes, they’re perfect for busy weeknights or festive gatherings.

Ingredients

Scale
  • 1 lb raw shrimp, peeled and deveined (medium or large)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Juice of 1 lime (about 2 tbsp)
  • 1 large ripe mango, diced (about 1 cup)
  • 1/2 medium red onion, finely chopped
  • 1 small jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tbsp)
  • 1/4 tsp salt
  • 1/4 cup sour cream (or Greek yogurt)
  • 1 tbsp mayonnaise
  • 1 tbsp lime juice
  • Pinch of salt and pepper
  • 8 small corn or flour tortillas (warmed)
  • 1 cup shredded cabbage or slaw mix
  • Extra cilantro and lime wedges, for garnish

Instructions

  1. Pat shrimp dry with paper towels. In a bowl, toss with chili powder, cumin, paprika, garlic powder, salt, pepper, and lime juice. Mix until evenly coated. Let rest 5 minutes.
  2. In a medium bowl, combine diced mango, chopped red onion, minced jalapeño, cilantro, lime juice, and salt. Stir gently. Taste and adjust salt or lime juice if needed.
  3. In a small bowl, whisk together sour cream, mayonnaise, lime juice, salt, and pepper. If too thick, add a splash of water. Taste and adjust lime juice as needed.
  4. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 2-3 minutes per side, until pink and slightly golden. Transfer to a plate.
  5. Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm in a dry skillet for 1 minute per side.
  6. Layer shredded cabbage or slaw mix on each tortilla. Top with 3-4 shrimp, a generous spoonful of mango salsa, and a drizzle of creamy sauce. Garnish with extra cilantro and lime wedges.
  7. If mango salsa is watery, drain excess liquid before serving. For extra flavor, sprinkle a little more chili powder on top before serving.
  8. Prep salsa and sauce while shrimp marinates. Warm tortillas last so everything stays hot. For a double batch, keep cooked shrimp in a warm oven (200°F) until ready to serve.

Notes

For best results, use firm, medium shrimp and ripe mango. Warm tortillas before assembly to prevent tearing. Mango salsa can be made ahead and gets juicier after chilling. For dairy-free, use coconut yogurt in the sauce. For gluten-free, use corn tortillas. Adjust spice level by adding or omitting jalapeño.

Nutrition

Keywords: shrimp tacos, mango salsa, easy dinner, Mexican, seafood, quick meal, taco Tuesday, gluten-free, summer recipe

Find it online: https://yumyep.com/easy-shrimp-tacos-recipe-20-minute-dinner-with-mango-salsa/