These shrimp tacos are my go-to on busy nights! They are fresh, quick, and packed with flavor! The shrimp cook in minutes, and the mango salsa adds a bright, sweet kick. It’s an easy, colorful taco dinner that everyone in our family always loves!

Ingredients

Shrimp – Jumbo shrimp (10/15) or smaller (26-40 per pound shrimp) works perfect too. Just don’t overcook them! Chipotle gives them a smoky heat, but paprika is great if you want something milder.
Mango – Sweet and tangy mango takes these tacos to another level. No mango? Pineapple works beautifully too.
Cabbage – Green or purple both work—use whatever’s in your fridge. Shred or cut it very thinly (coleslaw style).
Cilantro – Adds that fresh, zesty bite at the end. If you’re not a cilantro fan, just skip it or swap with chopped parsley.
If you like more shrimp recipes, try air fryer shrimp, shrimp bowl or spicy shrimp.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Tropical Shrimp Tacos

Season the shrimp: Toss shrimp with olive oil, chipotle (or paprika), garlic powder, onion powder, salt, and pepper.
Cook the shrimp: Heat a skillet over medium-high heat and sear shrimp for 2–3 minutes per side until pink and slightly browned.
Make the salsa: Mix diced mango, tomato, red onion, bell pepper, cilantro, jalapeño, garlic, lime juice, salt, and pepper in a bowl. Chill for a few minutes to let the flavors blend.

Prep the toppings: Shred cabbage, slice radishes, and get your lime wedges ready.
Assemble the tacos: Add a little cabbage to each warm tortilla, top with shrimp, spoon over the mango salsa, drizzle avocado crema, and finish with jalapeño and cilantro.
TIP: Use taco holder stands. If you make tacos often, these holders make serving way easier.

Don’t Overcook the Shrimp

Shrimp cook fast, just a couple of minutes per side. As soon as they turn pink and slightly firm, take them off the heat. Trust me, that’s the secret to keeping them juicy, not rubbery.

My Favorite Tools

Cast iron skillet – I like using a cast iron skillet for a quick sear - it gives shrimp that nice char.
Taco holder stands – If you make tacos often, these holders make serving way easier.
Citrus juicer – for squeezing lime juice.
Chef’s knife or mini chopper – for cutting mango, onion, and cilantro.
Wooden cutting board
My favorite tool to shred cabbage quickly and safer than a mandoline!
For a perfect Taco Board: Colorful taco plates or boards and cute ramekins for sauces/salsa.

Tips

Don’t skip the lime in your salsa! It wakes everything up and ties all the flavors together. I always squeeze in a little extra right before serving.
If your salsa ends up spicier than expected, toss in more mango. The sweetness balances the heat perfectly.
Always warm your tortillas. I like to toast them right over the gas flame for a few seconds, it makes them soft and a little smoky.
If you want some taco sauce, I love adding my avocado crema. Creamy, tangy, and cool against the spicy shrimp.
Chipotle powder gives a smoky depth that makes the shrimp taste like they came off the grill. If you’re not into spicy, paprika or chili powder works great too.
If you’re meal prepping, cook the shrimp and make the salsa ahead, but don’t assemble the tacos until you’re ready to eat. Everything stays fresher and crunchier that way.

Serving Suggestions

Cilantro lime rice
Drizzle over some avocado crema
Black bean salad
Grilled corn
Chips and guacamole
A cold glass of sparkling water with lime

Freezing And Storing Instructions

To Store. Store leftovers in these glass meal prep containers. They’re perfect for keeping shrimp and salsa separate so everything stays fresh.
To Freeze. Freeze cooked shrimp only (not the salsa or toppings) in a freezer-safe container for up to 2 months.

More Taco Recipes

Have leftover shrimp? Make one of these shrimp dinners for later.

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Tropical Shrimp Tacos with Mango Salsa