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!
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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.
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.
- Mixing bowl.
- 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.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Tropical Shrimp Tacos with Mango Salsa
Ingredients
Method
- Season the shrimp: Toss shrimp with olive oil, chipotle (or paprika), garlic powder, onion powder, salt, and pepper.12-16 ounce shrimp, 1-2 tablespoons olive oil, Pinch of chipotle powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt & pepper to taste
- 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.½ cup red bell pepper, ½ tomato, 1 mango, 2 tablespoon cilantro, 1 medium jalapeno or green serrano peppers, 1 teaspoon garlic, 1-2 lime juice, salt & pepper to taste, 2 tablespoon red onion
- Prep the toppings: Shred cabbage, slice radishes, and get your lime wedges ready.2-3 cups green cabbage, 2-3 radishes, lime wedges
- Assemble the tacos: Add a little cabbage to each warm tortilla, top with shrimp, spoon over the mango salsa, and finish with jalapeño and cilantro.jalapeno, cilantro
Nutrition
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