A Taco Tuesday featuring Shrimp Tacos with Mango Lime Salsa is unbeatable. In under 30 minutes (not including marinating), you can have spicy, seared shrimp wrapped in warm tortillas and finished with a bright, sweet-and-tangy mango salsa.
If you want additional toppings, avocado crema or a cilantro-lime ranch are excellent choices to complement these tacos.
30-Minute Tacos
These shrimp tacos make a reliable weeknight meal because they can be ready in about 30 minutes from start to finish, excluding marinating time. Marinating amplifies flavor, but with a bag of frozen shrimp in the freezer and a little prep, you can still pull these together quickly. Prep the coleslaw and salsa the night before to save even more time — they store well in the refrigerator and are ready for taco night.
Ingredient Notes and Substitutions
- Mango Salsa. The salsa balances sweet, tangy, and spicy elements. Increase heat with more jalapeño or a pinch of cayenne. For chips, dice the mango smaller; for tacos, a chunkier salsa works well.
- Tortillas. Small street-style tortillas deliver the ideal tortilla-to-filling ratio. Larger tortillas can feel dry when the filling is mostly shrimp and salsa.
- Coleslaw. A simple slaw tossed with fresh lime juice adds crunch and acidity. It’s an important textural contrast — don’t skip it.
- Shrimp. Medium or large shrimp are best so you can fit whole shrimp in each bite. Avoid oversized shrimp that require cutting in half in the taco.
See the recipe card below for full ingredient amounts and nutrition information.
How to Make Mango Shrimp Tacos
Follow these straightforward steps to make shrimp tacos in under 30 minutes once the shrimp have marinated.
Step 1: Toss coleslaw with fresh lime juice until evenly coated.
Step 2: Mix chopped mango, red pepper, jalapeño, garlic, cilantro, paprika, chili powder, olive oil, lime juice, and salt. Cover and chill to develop the flavors.
Step 3: In a bowl, combine shrimp with olive oil, paprika, chili powder, garlic powder, salt, pepper, and cayenne. Cover and refrigerate for 15 minutes up to 1 hour.
Step 4: Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Fry shrimp in batches 2–3 minutes per side until opaque and lightly seared.
Step 5: Assemble tacos: layer coleslaw on each tortilla, add 2–3 shrimp, and top with mango salsa. Serve immediately.
Pro Tips
- Marinate the shrimp at least 15 minutes; an hour yields deeper flavor. Pat shrimp dry before marinating so they sear nicely without sticking.
- Double the salsa if you’d like extra for dipping chips or as a condiment for other dishes.
What to Serve with Shrimp Tacos
- Fresh bean salads like a cowboy caviar or chickpea-cucumber-feta add color and texture.
- Roasted or marinated vegetables such as Italian green beans or Tuscan kale complement the tacos.
- Simple starters like fried green tomatoes or a warm spinach-and-artichoke dip make a satisfying appetizer.
Recipe FAQs
Mango salsa is versatile: serve it with chips as an appetizer, spoon it over grilled chicken or fish, or add it to burritos and fajitas for a fresh finish.
Dry the shrimp thoroughly with paper towels before marinating. Use a hot pan and cook in batches so the shrimp sear instead of steaming.
Store shrimp in an airtight container in the fridge up to 3 days. Salsa and coleslaw keep separately up to 7 days. Reheat shrimp gently in a skillet with a bit of oil or briefly in the microwave.
Shrimp Tacos with Mango Lime Salsa
Equipment
- 2 medium bowls
- 1 large saucepan
Ingredients
- 10 small tortillas
- 2 lb shrimp (preferably medium or large), peeled and deveined
- 1/4 cup olive oil
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 12-oz bag coleslaw mix
- 1 lime
Mango Salsa
- 2 mangos, chopped
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño, chopped (seeds removed for less heat)
- 2 tbsp olive oil
- 1/2 lime, juiced
- 1 clove garlic, minced
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp salt
Instructions
- Combine shrimp, olive oil, paprika, chili powder, garlic powder, salt, pepper, and cayenne in a bowl. Cover and refrigerate for 15 minutes to 1 hour.
- Toss the coleslaw with the juice of 1 lime.
- Mix chopped mango, red pepper (if using), jalapeño, garlic, cilantro, paprika, chili powder, olive oil, lime juice, and salt. Cover and refrigerate.
- Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook shrimp in batches 2–3 minutes per side until opaque and lightly seared.
- Assemble tacos: add coleslaw to tortillas, place 2–3 shrimp in each, and top with mango salsa. Serve immediately.
Notes
- Marinate shrimp at least 15 minutes; 1 hour is preferred for best flavor.
- Make extra mango salsa for chips or to use as a topping for other proteins.
Nutrition
Carbohydrates: 24 g
Protein: 16 g
Fat: 12 g
Sodium: 1217 mg
Fiber: 3 g
Sugar: 7 g