These Shrimp Tacos with Mango Salsa will take your Taco Tuesday to the next level. This recipe has delicious shrimp marinated in honey, sriracha, and spices. To top it off and perfect the recipe, is a homemade mango salsa and cilantro cream sauce.
Tacos are never ever a bad idea, am I right? I actually don’t think I’ve ever met anyone who didn’t like them. Seriously, tacos are the bomb. I make various types of tacos on the regular but these are definitely my all-time favorite!
How to Make Shrimp Tacos with Mango Salsa
- Prepare the shrimp – Clean and devein the shrimp. In a bowl, combine all the ingredients for the shrimp marinade, mix well, and add shrimp. Cover and chill for 20 minutes.
- Cook the shrimp – In a large pan, place the marinade and shrimp. Cook for three minutes, then flip the shrimp and cook for another three minutes. Allow to simmer for yet another three minutes, then remove from heat and set aside.
- Make the salsa – Cube the mango, deseed the jalapeno then dice it, and dice the onion. Combine all the ingredients in a bowl, mix, and chill for 10-15 minutes.
- Make the cilantro cream – Mix all ingredients in a bowl, cover and refrigerate for 10-15 minutes.
- Assemble the tacos – Heat the tortillas over a large skillet and immediately as you remove them, add the ingredients. Each taco should include cabbage, shrimp, mango salsa, avocado, cilantro cream, Cotija cheese, serranos, and cilantro. Enjoy!
Tips and Recipe Variations
- Storage – Keep ingredients separate and store in airtight containers in the fridge for up to 5 days. The veggies may not last that long, just as a heads up. You can freeze the ingredients separately in the same manner, for up to 2 months. However, I do not suggest freezing the veggies.
- Reheating – If reheating from the fridge, simply pop it in the microwave. When reheating from the freezer, let each set of ingredients come to room temperature on their own, then use the microwave to heat them.
- Garnish – You can top your tacos with any garnish you desire.
- Make it mild – If you don’t like any spice at all, remove the sriracha sauce and jalapeno. You can replace those ingredients with something else if you prefer, but it’s not necessary. However, do note that removing these ingredients will remove some flavor components.
- Make the sauce thicker – If your sauce is too thin, let it cool down first before taking any steps, as it thickens quite a bit once cool. If this doesn’t do the trick, let it simmer a little longer to remove excess liquid.
- Make the sauce thinner – If your sauce is extra thick, that’s honestly a good thing as you want it thick. However, if you want to thin it out, you can add a touch of water to it. Not too much though as it could dilute the flavor.
Can You Eat Taco Tortillas Without Heating?
Yes, you can definitely eat hard shells, corn tortillas, and flour tortillas without heating them up. However, corn tortillas usually taste much better when heated or fried. Flour tortillas usually get softer when heated before consuming making for a better experience there as well. Hard taco shells are pre-cooked and have no need to be heated at all.
Have a Taco Tuesday any night of the week with these Shrimp Tacos with Mango Salsa, then let me know how you liked them in the comments below!
More Dinner Recipe Ideas…
Shrimp Tacos with Mango Salsa
- 1 lb shrimp peeled and deveined
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tbsp sriracha
- salt and pepper to taste
- 2 mangos ripe
- 1/2 onion purple
- 1 lime juiced
- 1 jalapeno diced
- 2 tbsp cilantro chopped
- salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp cilantro finely chopped
- 1 lime juiced
- salt to taste
- Start by cleaning and deveining the shrimp, set aside while you prepare the marinade.
- Mix together the onion powder, garlic powder, salt, honey, olive oil, and sriracha in a bowl and add the shrimp to it.
- Cover the bowl and let it sit in the fridge for 20 minutes.
- Heat a large skillet over low-medium heat and add the shrimp and marinade to the pan.
- Turn the shrimp over after three minutes and cook for an additional two to three minutes.
- Reduce the heat and let the sauce simmer for three more minutes before turning the heat off and removing the pan.
- Let the shrimp cool in the pan to allow the sauce to thicken before removing the shrimp and serving.
- Cut the mango into small cubes, dice the onion, remove the seeds from the jalapeño and dice it.
- Mix the mango, onion, jalapeño, lime juice, cilantro, and salt to a bowl and mix well.
- Taste and add salt according to your taste. Cover the bowl and refrigerate for ten to fifteen minutes before serving.
- For the cilantro cream sauce, mix together the sour cream, cilantro, lime juice, and salt together until well combined.
- Cover and refrigerate for ten to fifteen minutes before serving.
- To assemble the tacos, lay out all of the ingredients to make assembly easy.
- Heat a pan over medium heat to heat your tortillas. If you like your tortillas to be crispy, let them heat for about three minutes on one side before flipping them and heating for another minute or so. To keep the tortilla from getting too crispy, heat only one side for a longer amount of time.
- Fill the tortillas as they come off of the pan to prevent them from trapping any moisture from sitting.
- Layer in the cabbage, shrimp, mango salsa, avocado, cilantro cream, Cotija cheese, serranos, and cilantro. Enjoy!