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Shrimp Tacos with Mango Salsa

This recipe for Shrimp Tacos with Mango Salsa is a quick and easy dinner option. Warm tortillas filled with shrimp and topped with mango salsa and creamy cilantro avocado dressing are guaranteed to be a crowd-pleaser.
Servings: 6 tacos
Total Time: 30 minutes
shrimp tacos topped with creamy cilantro avocado dressing

Living in South Texas we have had our fair share of tacos and honestly, we have never met a taco we didn’t like including these shrimp tacos with mango salsa. We always have a bag of shrimp in the freezer for those nights when we need a quick and easy meal after a busy day. This recipe comes together in less than 30 minutes and is the perfect Taco Tuesday dinner.

shrimp tacos topped with creamy cilantro avocado dressing

Key Ingredients and Substitutions


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

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

Shrimp

Shrimp are not all created equal, and 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 a variety of 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 shrimp that have been peeled and deveined with the tails off. We used large 20/25 shrimp. You can substitute for jumbo or smaller shrimp but that will impact the required cooking time. All shrimp cook relatively quickly and 30 seconds can make the difference between undercooked and dried out and rubbery.
  • Fresh or Frozen? Don’t be fooled into thinking that you are getting shrimp that just arrived off the fishmonger’s boat. The vast majority of shrimp is frozen at sea before being delivered to the distributor or retailer. So when you see the display that says “fresh” it more than likely isn’t. So buy your favorite shrimp even if it is frozen.
  • How to defrost frozen shrimp? You can defrost shrimp quickly in a cold water bath for 25-30 minutes. Change out the water every 7-10 minutes. Or if you plan ahead they will defrost in the refrigerator in 5-7 hours.

Mango Salsa

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

Don’t forget to top your tacos with a drizzle of creamy cilantro avocado dressing. You can substitute it with some fresh slices of avocado or a scoop of guacamole if you prefer. And our make-ahead freezer margaritas or strawberry margaritas go perfect with tacos.

ingredients for shrimp tacos with mango salsa

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.

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-size 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.

process shot 1 for shrimp tacos with mango salsa

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 let cook for 1-2 minutes. Flip 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.

process for step 2 for shrimp tacos with mango salsa

3. Assembly: Over an open gas stovetop flame on medium/low heat corn tortillas until lightly charred on the edges (approximately 10 seconds per side). Place 3-4 shrimp in each taco and then top with mango salsa, a drizzle of creamy cilantro avocado dressing, and some fresh cilantro.
Note: Tortillas can also be heated on a medium-size skillet or griddle until golden brown in some spots (approximately 30 seconds per side).

2 shrimp tacos topped with mango salsa and creamy cilantro avocado dressing

Recipe Tips and Notes


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

How to Store and Reheat Shrimp


How to reheat shrimp?

Shrimp can be reheated but be careful of overheating as shrimp will turn rubbery. Heat at 30-second intervals in the microwave until warm. Or toss them in a skillet for 2-3 until warm.

How to store leftover shrimp?

The shrimp will last 2-3 days in the refrigerator when stored in an airtight container.

overhead image of shrimp tacos with mango salsa

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Other Recipes to Try


If you enjoy this recipe, we recommend checking out some of these dinner options:

shrimp tacos topped with creamy cilantro avocado dressing

Shrimp Tacos with Mango Salsa

This recipe for Shrimp Tacos with Mango Salsa is a quick and easy dinner option. Warm tortillas filled with shrimp and topped with mango salsa and creamy cilantro avocado dressing are guaranteed to be a crowd-pleaser.
5 from 2 votes
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6 tacos
Calories 133 kcal

Equipment

  • 8-10 inch Frying Pan (Medium)
  • Medium-Sized Bowl

Ingredients  

  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 pound raw shrimp, peeled, deveined, and tails removed
  • 6 corn tortillas, warmed
  • Mango Salsa, if desired
  • Creamy Cilantro Avocado Dressing, if desired

Instructions 

Shrimp

  • Combine chili powder, paprika, garlic powder, salt, and black pepper in a medium-sized bowl.
  • Pat shrimp dry with a paper towel and add shrimp to spices. Toss to combine and let sit for 10-15 minutes.
  • In a 10-12 inch frying pan, heat olive oil over medium-high heat.
  • Once olive oil is hot, add shrimp in a single layer and let cook for 1-2 minutes. Flip shrimp and let cook for approximately 2-3 more minutes. Shrimp are cooked once they have turned opaque white with slight pink accents.
  • Remove shrimp from skillet and set aside.

Assembly

  • Over an open gas stovetop flame on medium/low heat corn tortillas until lightly charred on the edges (approximately 10 seconds per side). Place 3-4 shrimp in each taco and then top with mango salsa and a drizzle of creamy cilantro avocado dressing, if desired.

Notes

1. Mango Salsa and Cilantro Avocado Dressing:  Salsa and dressing can be made up to five hours in advance. Cilantro avocado dressing will last 3-5 days in the refrigerator. The mango salsa will last up to three days depending on the ripeness of produce used but will begin to lose freshness after approximately five hours. Adding a extra squeeze of lime before storing will help.
2. Warming Tortillas: Tortillas can also be heated on a medium-size skillet or griddle until golden brown in some spots (approximately 30 seconds per side).
3. Storage: The shrimp will last 2-3 days in the refrigerator when stored in an airtight container.
4. Reheat: Shrimp can be reheated but be careful of overheating as shrimp will turn rubbery. Heat at 30-second intervals in the microwave until warm, or toss them in a skillet for 2-3 minutes until warm.
5. Number of Servings: The number of servings will vary.  Depending on the size of the shrimp the number of shrimp per pound will vary.  We used large 20/25 shrimp.  The 20/25 is the approximate number of shrimp per pound.
6. Nutritional Value: The nutritional value is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the shrimp due to the variation in nutritional value in tortillas which will vary by brand and type. The nutritional value of the mango salsa and cilantro avocado dressing can be found on the recipe cards for those recipes.
7. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.

Nutrition

Serving: 1 tacoCalories: 133 kcalCarbohydrates: 1 gProtein: 19 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gCholesterol: 151 mgSodium: 814 mgPotassium: 222 mgVitamin A: 9 IUVitamin C: 4 mgCalcium: 8 mgIron: 10 mg
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