Shrimp Tacos with Mango Salsa

Key Ingredients and Substitutions

You only need a few common pantry staples for our easy shrimp tacos, along with the shrimp and mango salsa.

The complete ingredient list and measurements are listed in the printable recipe below.

Shrimp

Shrimp are not all created equal; the choices could be confusing or overwhelming. Options include fresh or frozen, head-on or already shelled with the head-off, brown, white, or pink, and various sizes. The right choice all comes down to your personal preference and the type of recipe you are making.

• What shrimp to use? You will want to use peeled and deveined shrimp with the tails off. We used large 20/25 shrimp. You can substitute for jumbo or smaller shrimp, which will impact the required cooking time. All shrimp cook relatively quickly, and 30 seconds can make the difference between undercooked, dried-out, and rubbery.
• Fresh or Frozen? Don’t be fooled into thinking you are getting shrimp that just arrived off the fishmonger’s boat. Most shrimp is frozen at sea before being delivered to the distributor or retailer. So when you see the display that says “fresh,” it likely isn’t. So buy your favorite shrimp, even if it is frozen.
• How to defrost frozen shrimp? You can defrost shrimp in the refrigerator overnight or quickly in a cold water bath for 25-30 minutes. Change out the water every 7-10 minutes.

Mango Salsa

While the shrimp are the star of this dish, the mango salsa takes it to the next level. You will want to use fresh ingredients for the best mango salsa. Our fresh habanero mango salsa recipe includes mangos, cucumbers, purple onion, habanero, red peppers, cilantro, fresh lime juice, and spices. It is light, refreshing, and not too spicy but adds a tangy freshness to the tacos.

How to Make Shrimp Tacos with Mango Salsa

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Save some shrimp for a quick on-the-go lunch. This shrimp is great on top of your favorite salad.

1. Prepare the shrimp: In a medium-sized bowl, combine the chili powder, paprika, garlic powder, salt, and black pepper. Pat dry shrimp with a paper towel and then add to spices. Toss to combine and let sit for 10-15 minutes.

2. Cook the shrimp: Heat the olive oil in an 8-10-inch skillet over medium-high heat. Once olive oil is shimmering, add shrimp in a single layer and cook for 1-2 minutes. Flip the shrimp and let cook for approximately 2-3 more minutes. Shrimp are cooked once they have turned opaque white with slight pink accents. Remove the shrimp from the pan and set them aside.

3. Assembly: Over an open gas stovetop with the flame on medium/low, heat the corn tortillas until lightly charred on the edges (approximately 10 seconds per side). Place 3-4 shrimp in each taco and then top with habanero mango salsa, a drizzle of lime cilantro avocado dressing, and some fresh cilantro. You can also add some fresh slices of avocado or a scoop of grilled guacamole. And our make-ahead freezer margaritas or strawberry margaritas go perfectly with tacos.
Note: Tortillas can also be heated on a medium-size skillet or griddle until golden brown in some spots (approximately 30 seconds per side).

Make-Ahead and Storage

• The mango salsa can be made up a day in advance and stored in an airtight container in the refrigerator.
• These are not spicy shrimp tacos, so you can add more chili powder or some cayenne if you like a little heat.

Recipe Tips and Notes

Make-Ahead: The mango salsa stays fresh for 24 hours and gets more flavorful over time. Season raw shrimp and refrigerate for up to 24 hours, but cook just before eating for best results.

How to Store: Keep each item in air-tight containers in your fridge. Cooked shrimp lasts 2 days, and mango salsa lasts 2-3 days. Store the tortillas in a sealed bag at room temp for a week or longer in the fridge. Skip storing assembled tacos, which’ll turn soggy from the mango salsa.

How to Reheat: Warm shrimp in a skillet on medium heat for 1-2 minutes or microwave in 20-second bursts under a damp paper towel. Be careful not to overheat, or the shrimp will become rubbery. Heat tortillas in a dry skillet (20-30 seconds per side) or wrap them in damp paper towels and microwave for 30-45 seconds. Serve mango salsa cold or at room temp after draining excess liquid.

Frequently Asked Questions