Shrimp Tacos with Mango Salsa
Smoky, spiced shrimp with sweet mango salsa and a creamy lime sauce in warm corn tortillas. A fresh, 20-minute taco night.
Shrimp tacos are one of the quickest dinners you can make. The shrimp cooks in a few minutes, and a fresh mango salsa brings sweetness, acidity and crunch.
A simple lime yogurt sauce replaces sour cream, keeping these tacos light and bright. Serve them with extra lime and a side of black beans.
At a glance: this shrimp tacos with mango salsa serves 4, needs about 15 min of hands-on prep and 5 min of cooking, and provides roughly 330 calories and 29 g of protein per serving. It is naturally gluten-free.
Why you'll love this recipe
- Ready in 20 minutes
- Sweet, spicy and fresh
- Gluten-free with corn tortillas
- Lighter yogurt sauce
About this shrimp taco recipe
Seafood tacos are a specialty of Mexico's Pacific coast, particularly Baja California, where battered fish and shrimp tacos are served with cabbage, crema and salsa. This lighter version skips the frying and quickly sears spiced shrimp in a hot pan instead.
The shrimp are tossed in a smoky blend of chili powder, cumin, smoked paprika and garlic, then cooked for just a few minutes. A fresh mango salsa with red onion, jalapeño, cilantro and lime brings sweetness and heat, and a simple lime yogurt sauce replaces sour cream. Crunchy red cabbage adds color and texture.
The result is a bright, colorful dinner that takes only 20 minutes and feels like a summer vacation on a plate.
Ingredient notes and substitutions
- Shrimp. Large shrimp, peeled and deveined, are easiest to cook evenly. Thaw frozen shrimp completely and pat them dry.
- Mango. Choose a ripe mango that gives slightly when pressed and smells sweet near the stem. Frozen mango, thawed and diced, works in a pinch.
- Jalapeño. It adds heat to the salsa. Remove the seeds for a milder flavor.
- Corn tortillas. Small corn tortillas are traditional and gluten-free. Warm them well so they are soft and pliable.
- Greek yogurt. Mixed with lime juice and salt, it makes a tangy, creamy sauce with more protein than sour cream.
- Red cabbage. Thinly shredded cabbage adds crunch and color and stays crisp under the warm shrimp.
Equipment you'll need
- A large skillet
- A sharp knife and cutting board
- Small bowls for salsa and sauce
- A clean towel for keeping tortillas warm
How to make it, step by step
Make the salsa first
Dice the mango, onion and jalapeño and toss them with cilantro, lime and salt. Letting the salsa sit while you cook allows the flavors to blend.
Mix the lime sauce
Stir the yogurt with lime juice and salt. Thin it with a little water if you want to drizzle it.
Season the shrimp
Pat the shrimp dry and toss them with oil and the spice mix so every piece is coated.
Sear quickly
Cook the shrimp in a hot skillet for one to two minutes per side until pink and slightly charred.
Assemble the tacos
Warm the tortillas, then layer cabbage, shrimp and mango salsa and drizzle with lime sauce. Serve with extra lime wedges.
Recipe
Shrimp Tacos with Mango Salsa
Mexican · Dinner · Gluten-Free · High-Protein
Ingredients
- 1 1/4 lb (570 g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Spice mix: 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt
- 8 small corn tortillas
- Mango salsa: 1 ripe mango (diced), 1/4 red onion (finely diced), 1 small jalapeño (minced), 2 tablespoons chopped cilantro, juice of 1 lime, pinch of salt
- Lime sauce: 1/2 cup (120 g) Greek yogurt, juice of 1/2 lime, pinch of salt
- 1 cup (70 g) shredded red cabbage
Instructions
- Make the salsa. Combine all the mango salsa ingredients in a bowl.
- Make the sauce. Stir together the yogurt, lime juice and salt.
- Season the shrimp. Pat the shrimp dry and toss with the olive oil and spice mix.
- Cook. Heat a large skillet over medium-high heat and cook the shrimp for 1 to 2 minutes per side, until pink.
- Assemble. Warm the tortillas, then fill with cabbage, shrimp and mango salsa and drizzle with lime sauce.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Choose a mango that gives slightly when pressed.
- Double up thin corn tortillas so they do not tear.
- Remove the shrimp as soon as they turn pink.
Troubleshooting
- The shrimp are watery. Dry them thoroughly before seasoning and use a very hot pan.
- The tortillas break. Warm them longer and double them up if they are thin.
- The salsa is too spicy. Remove the jalapeño seeds or use less.
- The mango is not sweet. Add a little extra lime and a pinch of sugar, or use frozen ripe mango.
Variations
- Fish tacos. Use cod or mahi-mahi fillets.
- Pineapple salsa. Replace the mango with fresh pineapple.
- Dairy-free. Use avocado crema instead of yogurt sauce.
What to serve with it
Serve the tacos with black beans, Mexican rice, a corn salad or guacamole and chips.
For a party, set up a taco bar with shrimp, salsa, sauce, cabbage, avocado and lime wedges so everyone can build their own.
Make ahead and storage
Make the mango salsa and yogurt sauce up to a day ahead. Cook the shrimp just before serving, as reheated shrimp can become rubbery.
Best eaten fresh. Store the shrimp and salsa separately in the fridge for up to 2 days.
Is it healthy?
Shrimp provides lean protein with very little fat, and mango adds vitamin C and fiber. With corn tortillas, yogurt sauce and fresh vegetables, these tacos are balanced and light.
Each serving contains about 29 g of protein and around 330 calories.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Can I use frozen shrimp?
Yes. Thaw and pat dry before seasoning.
How do I warm corn tortillas?
Heat them in a dry skillet for 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
Can I grill the shrimp?
Yes. Thread them on skewers and grill over high heat for 2 minutes per side.
Can I grill the shrimp?
Yes. Thread them on skewers and grill over high heat for about 2 minutes per side.
Can I use fish instead?
Yes. Cod, mahi-mahi or tilapia work well.
How spicy are these tacos?
Mildly spicy. Adjust the jalapeño and chili powder to taste.
Can I use pineapple instead of mango?
Yes. Pineapple salsa is equally delicious.
Are shrimp tacos healthy?
Yes. They are high in protein and low in fat when the shrimp is seared instead of fried.
Can I make them dairy-free?
Use avocado crema instead of yogurt.
How many tacos per person?
Two to three tacos per person.
What cheese goes with shrimp tacos?
Crumbled cotija or queso fresco.
Can I make them ahead for lunch?
Pack the components separately and assemble just before eating.
Do I need to devein shrimp?
It is recommended for texture and appearance.
What tortillas are best?
Small corn tortillas, warmed until soft.
How do I cut a mango?
Slice off the cheeks on either side of the pit, score the flesh in a grid and scoop out the cubes.
Can I add avocado?
Yes. Sliced avocado adds creaminess.
Can kids eat these tacos?
Yes. Leave out the jalapeño and chili powder.
Can I use cooked shrimp?
Yes. Toss it with the spices and warm it briefly in the pan.
How do I keep shrimp tacos from getting soggy?
Drain the mango salsa with a slotted spoon, warm the tortillas well and add the yogurt sauce at the end, just before eating.
What sides go best with shrimp tacos?
Black beans, cilantro-lime rice, grilled corn, a simple cabbage slaw or chips with guacamole.
Can I make the salsa with other fruit?
Yes. Pineapple, peach, papaya or watermelon all make bright, fresh salsas for seafood tacos.
How long can mango salsa be stored?
Up to two days in the fridge. The onion and jalapeño get stronger over time, so add fresh cilantro and a squeeze of lime before serving.
Can I add beans to the tacos?
Yes. A spoonful of black beans adds fiber and makes the tacos more filling.
Final thoughts
This shrimp tacos with mango salsa takes about 20 min from start to finish and serves 4. It is gluten-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our dinner recipes or the full recipe index.