Shrimp Tacos with Mango Salsa
Bright, flavorful, and ready in just 20 minutes, these shrimp tacos feature a quick spice-marinated shrimp paired with fresh mango salsa. Perfect for a healthy, satisfying dinner that’s high in protein and fiber, this recipe is easy to prepare, customizable, and ideal for busy weeknights or casual entertaining.
Equipment
- 1 Large skillet or frying pan
- 1 Medium bowl for shrimp marinade
- 1 Small bowl for mango salsa
- 1 Cutting Board
- 1 Sharp knife
- Measuring spoons and cups
- Spatula or tongs
- Serving plate or platter
Ingredients
For the Shrimp:
- 1 lb large shrimp peeled, deveined, tails removed
- 1 tbsp chili powder
- ¾ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper adjust to taste
- ¾ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil divided
For the Mango Salsa:
- 2 mangoes peeled and small diced
- ¼ cup red onion finely diced
- 1 jalapeño minced
- ⅓ cup fresh cilantro chopped
- Juice of 1 lime
- Salt and pepper to taste
For the Tacos:
- 6 –8 tortillas corn or flour
Instructions
- Prepare and Pat Shrimp Dry: Before you start cooking, ensure your shrimp is completely thawed if it was frozen. Place the shrimp on a clean plate or in a bowl and use paper towels to pat them dry. Removing excess moisture helps the shrimp sear perfectly in the skillet, preventing them from steaming and ensuring a nice, flavorful crust. This step also helps the spices adhere evenly to the shrimp.
- Marinate the Shrimp: In a medium bowl, combine 2 tablespoons of olive oil with chili powder, cumin, garlic powder, cayenne, oregano, salt, and black pepper. Toss the shrimp into this mixture until every piece is evenly coated. The marinade infuses the shrimp with vibrant, bold flavors. For best results, allow the shrimp to marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to one day for deeper flavor penetration.
- Prepare the Mango Salsa: On a cutting board, finely dice the mangoes and red onion. Mince the jalapeño, removing the seeds if you prefer a milder heat. Combine these ingredients in a small bowl and add the freshly chopped cilantro. Squeeze in the juice of one lime and season lightly with salt and pepper. Stir gently to mix. This salsa balances the shrimp’s spice with sweet, tangy, and slightly fiery notes, adding freshness and texture to each taco. Set aside while you cook the shrimp.
- Heat the Skillet: Place a large skillet or frying pan over medium-high heat and add the remaining tablespoon of olive oil. Allow the oil to warm until it shimmers slightly—this ensures the shrimp sizzles immediately upon contact, locking in moisture and flavor. Using the correct oil temperature is essential to achieve a perfect sear without overcooking.
- Cook the Shrimp: Carefully add the marinated shrimp to the skillet, spreading them out into a single, even layer. Avoid overcrowding the pan, as this can cause the shrimp to steam rather than sear. Cook the shrimp for about 3 minutes on the first side until they turn opaque and develop a golden edge. Flip each shrimp carefully with a spatula or tongs and cook for another 2–3 minutes on the other side. Shrimp are done when they curl slightly and are no longer translucent in the center. Remove immediately from the skillet to prevent overcooking.
- Warm the Tortillas: While the shrimp cooks, warm your tortillas to make them pliable and enhance their flavor. You can heat them on a dry skillet over medium heat for 30–60 seconds per side, wrap them in a damp paper towel and microwave for 20–30 seconds, or place them directly over a gas flame for a few seconds until slightly charred. Warm tortillas provide the perfect base for assembling tacos and help prevent breaking when folded.
- Assemble the Tacos: Place a tortilla on a plate and layer with 3–4 shrimp, depending on the size of your tacos. Spoon a generous amount of mango salsa over the shrimp, ensuring each bite has a balance of sweet, spicy, and savory flavors. If desired, you can add other toppings like shredded lettuce, avocado slices, or a drizzle of sour cream for extra creaminess. Repeat with remaining tortillas and ingredients.
- Serve Immediately: Tacos are best enjoyed fresh, while the shrimp is warm and the mango salsa is bright and vibrant. Serve with lime wedges on the side for an extra burst of citrus. Pair with a light salad or Mexican rice for a complete meal. Encourage diners to eat immediately to enjoy the contrasting textures and flavors at their peak.
- Tips for Perfect Shrimp Tacos Avoid overcooking shrimp—they cook extremely fast and will become rubbery if left in the skillet. A quick visual check: they should curl slightly, turn pink, and be opaque throughout. Customize spice levels: adjust cayenne and jalapeño according to your heat preference. Fresh ingredients matter: use ripe mangoes and fresh cilantro for maximum flavor. For meal prep: the mango salsa can be made up to a day ahead and stored in the fridge.
Notes
- Always pat shrimp dry before marinating to ensure even cooking and a better sear.
- Adjust the cayenne and jalapeño according to your spice preference—start small if unsure.
- Fresh, ripe mangoes make a significant difference in flavor; avoid underripe or overly soft fruit.
- For a gluten-free option, use corn tortillas or any preferred gluten-free tortilla.
- The shrimp cooks very quickly; monitor carefully to avoid overcooking. A perfectly cooked shrimp is opaque, slightly curled, and tender.
