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Spicy Shrimp Tacos with Mango Salsa

Spicy shrimp tacos with mango salsa feature glistening, high-heat cooked shrimp with charred edges paired with bright, fresh mango-onion salsa and creamy crema. Quick skillet cooking keeps the shrimp tender and just pink for fast, flavorful tacos.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Tropical mango salsa and shrimp toppings
  • 1.5 lb large shrimp peeled
  • 2 mangoes diced
  • 0.5 red onion diced
  • 1 jalapeño minced
  • 0.25 cup cilantro chopped
  • 2 limes juiced
  • 2 tbsp hot sauce
  • 2 tbsp olive oil
  • 8 corn tortillas
  • 0.5 cup crema
  • Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the mango salsa
  1. Combine diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make salsa. Season with salt and pepper and set aside.
Cook the spicy shrimp
  1. Toss shrimp with hot sauce, olive oil, salt, and pepper until evenly coated. Heat a large skillet over high heat.
  2. Cook shrimp for 2-3 minutes per side until pink and just cooked through, flipping once for even char. Transfer to a plate immediately.
Warm tortillas and assemble
  1. Warm tortillas on the stovetop (or grill) for about 30 seconds per side until pliable and lightly toasted. Keep them wrapped so they stay warm.
  2. Fill each tortilla with cooked shrimp, mango salsa, and a dollop of crema. Serve immediately while the shrimp is hot.

Notes

Pro tip: for the freshest salsa, dice mango and onion just before mixing so the salsa stays bright and juicy. Store shrimp and salsa separately in the refrigerator up to 2 days; rewarm shrimp briefly in a hot skillet and assemble fresh tacos. Freezing is not recommended for the salsa, but cooked shrimp freezes up to 2 months. For a lighter option, use light crema or replace with plain Greek yogurt for a tangy, lower-fat topping.