So, About These Shrimp Tacos With Mango Salsa…
You know that meal you make when you just want to feel like you’re on vacation, even though you’re standing in socks in your own kitchen? That’s these shrimp tacos with mango salsa for me. I swear, the first time I threw this together, it was after a long, sticky summer hike and I couldn’t face turning on the oven. Turns out, shrimp cooks faster than you can say “dinner’s ready,” and mango salsa just makes everything taste like a minor holiday. My brother tried to eat eight of these in one sitting once (he only made it to five).
Why You’ll Love This (And Sometimes Even Crave It)
I make these when I want something that looks fancy but is basically zero effort. My family goes crazy for this because it’s sweet, it’s tangy, it’s got a little kick—and honestly, it’s a tiny bit messy to eat, which makes it more fun. (Pro tip: don’t wear white. Trust me.) If I’m in a rush, this is my go-to, but I’ve also made it for friends who show up unannounced, and nobody’s ever left disappointed. Okay, once the mango was a little underripe and things were…chewier than I’d planned. But that’s life, right?
Here’s What You’ll Need (But Don’t Stress It)
- About 500g (a pound-ish) raw shrimp, peeled and deveined (I sometimes grab frozen if that’s what’s in the freezer; just thaw and pat dry)
- 1 large ripe mango, diced (or canned if you’re in a pinch—just drain well)
- 1/2 small red onion, finely chopped (white onion works, but my aunt says red is “more festive”)
- 1 small jalapeño, minced (remove seeds if you’re not into heat, or use a pinch of chili flakes if that’s what you’ve got)
- Small bunch fresh cilantro, chopped (I know, some folks hate it; you can skip or use parsley, though it’s different)
- Juice of 2 limes (I’ve used lemon once—didn’t hate it, just wasn’t the same)
- Salt and pepper, to taste
- 1 tsp smoked paprika (regular is fine, too)
- 1/2 tsp ground cumin (can skip if you don’t have it, but adds nice earthiness)
- 8 small corn or flour tortillas (whatever you’ve got; I think flour holds up a bit better, but corn is classic)
- Optional: diced avocado, crumbled queso fresco, or a drizzle of hot sauce
Alright, Let’s Get Cooking (Or, How I Actually Do It)
- Mix up the mango salsa: In a bowl, toss together the mango, onion, jalapeño, cilantro, and lime juice. Add a pinch of salt and some black pepper. Taste it—this is where I usually sneak a spoonful and then adjust with more lime or salt if it needs it. Stick it in the fridge while you do the shrimp.
- Season the shrimp: Pat them dry (seriously, do this or they’ll steam instead of sear). Toss with paprika, cumin, salt, and pepper. You can add a splash of oil now if you like, but I usually just cook them dry in a nonstick pan.
- Cook the shrimp: Heat up a large skillet (I use nonstick because it’s less hassle) over medium-high. Throw the shrimp in. Don’t crowd them—they need a little space. Cook for just 1-2 minutes per side until pink and a bit curled. Don’t overdo it! Overcooked shrimp are, well, rubbery.
- Warm the tortillas: While shrimp are cooking, warm the tortillas. You can toast them right in a dry pan, over a gas flame if you’re bold, or even microwave them wrapped in a damp towel. I’ve even used the oven, but that feels like overkill for tacos.
- Assemble the tacos: Spread a little of the mango salsa on each tortilla, pile on the shrimp, and add any extras (avocado, cheese, hot sauce—go wild). Sometimes I squeeze extra lime all over everything; sometimes I forget.
Notes (AKA: Things I’ve Learned the Hard Way)
- If your mango’s rock-hard, pop the diced pieces in the microwave for 30 seconds—makes it a bit juicier. Or just wait for it to ripen, but who has the patience?
- Onion too strong? Rinse the chopped bits under cold water. It tames the bite (I always forget this and regret it, then remember for next time).
- If you use frozen shrimp, just make sure they’re really dry before cooking. Wet shrimp = sad, soggy tacos.
Variations I’ve Actually Tried (And One I Regret)
- Chicken instead of shrimp: It’s good, just not as fast. Slice thin so it cooks quickly.
- Pineapple salsa: Just swap the mango for pineapple—super tasty, but makes the tacos almost dessert-like.
- Once, I tried adding shredded lettuce and it just got in the way. Wouldn’t recommend unless you’re desperate for crunch.
- For a gluten-free version, just stick with corn tortillas (more info on the Celiac Foundation—super helpful site)
Equipment (And What to Do If You Don’t Have It)
- Nonstick skillet or frying pan (Cast iron is fine, but I always end up with shrimp bits stuck on. Maybe it’s just me?)
- Sharp knife and cutting board (Dull knives make mango prep a misery, but hey, I’ve managed with a butter knife in a pinch.)
- Citrus reamer or just squeeze the limes by hand (I lost my reamer years ago and just use a fork.)
How to Store Leftovers (Though Good Luck)
Tuck any leftover shrimp in an airtight container in the fridge—good for about 2 days, but honestly, in my house they never last more than a day! Mango salsa keeps fine for a day or so, but it gets a bit watery. I do think everything tastes better the next day, if you can wait.
How I Like to Serve These (Feel Free to Ignore)
Honestly, I just pile everything onto a big platter and let everyone build their own. If it’s just me, I’ll eat straight from the pan (don’t tell my mom). Sometimes we add tortilla chips on the side, or, if I’m feeling fancy, a quick cabbage slaw for crunch. I once served these with a watermelon salad—totally summery, totally unnecessary, but fun.
Pro Tips (Learned The Hard Way, Naturally)
- Don’t rush the shrimp. I once tried to cook them all at once in a tiny pan and ended up with a weird, soupy mess. Patience pays off (sometimes I need to remind myself of this).
- Actually, I find it works better if you warm the tortillas after the shrimp, so they stay soft and don’t get chewy while you’re assembling everything.
- If you think you’ve overdone the lime in the salsa, just add a pinch of sugar. Balances it out—promise.
Your Questions, Answered (From Real People, I Swear)
- Can I use frozen shrimp? Yup! Just thaw and dry them off really well. Don’t skip that or you’ll end up with a weird texture.
- What if I hate cilantro? Totally get it. Just use parsley, or skip it—honestly, the salsa is still good.
- Is there a way to make this less spicy? Of course! Just ditch the jalapeño, or use sweet bell pepper instead. My kids won’t touch spice, so I often make a “no-heat” batch for them.
- Do I really need to use lime? I mean… that’s what makes it pop, but lemon works in a pinch. It’s a little different but not bad.
- Any sides you recommend? Yeah, actually, I love a quick black bean salad. There’s a great one on Serious Eats that’s easy and fresh.
- Can I grill the shrimp? Oh definitely! Just skewer them so you don’t lose any through the grates. Adds a nice char.
So that’s the whole kit and caboodle. If you make these, let me know how it goes—unless you have a disaster, in which case, maybe just try again tomorrow. Cooking is supposed to be fun, after all. (Did I mention the mango salsa is also fantastic on grilled chicken, or even with chips? But that’s a story for another day…)
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 small corn tortillas
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1 tablespoon lime juice
Instructions
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1In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
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2Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat.
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3In a separate bowl, combine diced mango, red onion, cilantro, jalapeño, and lime juice. Mix well to make the mango salsa.
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4Warm the corn tortillas in a dry skillet or microwave until pliable.
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5Assemble the tacos by placing cooked shrimp on each tortilla and topping with mango salsa. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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