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Spicy Shrimp Tacos with Mango Salsa

Spicy shrimp tacos with mango salsa feature glistening, hot-sauced shrimp cooked fast for charred edges. Bright mango-onion-jalapeño salsa and creamy crema finish each corn tortilla with fresh tropical flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mango salsa
  • 1.5 mangoes Dice into bite-size chunks.
  • 0.5 red onion Dice finely so each bite has onion.
  • 1 jalapeño Minced; adjust to your heat level.
  • 0.25 cup cilantro Chopped for fresh herb flavor.
  • 2 limes Juice for tangy salsa brightness.
  • Salt and pepper to taste Season the salsa to balance sweet mango.
Spicy shrimp
  • 1.5 lb large shrimp, peeled Use peeled shrimp for faster cooking.
  • 2 tbsp hot sauce Toss to coat before searing.
  • 2 tbsp olive oil Helps promote quick browning.
  • Salt and pepper to taste Season the shrimp right before cooking.
Taco assembly
  • 8 corn tortillas Warm until pliable to prevent cracking.
  • 0.5 cup crema Dollop for creamy contrast.

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, mix well, and set aside for the flavors to meld.
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, then sear shrimp for 2-3 minutes per side until pink and just cooked through, with charred edges visible.
Warm tortillas and assemble
  1. Warm corn tortillas on the stovetop or grill for about 30 seconds per side. Fill each tortilla with cooked shrimp, mango salsa, and a dollop of crema, then serve immediately while the tortillas are warm.

Notes

For maximum char and juiciness, cook the shrimp in a single layer and avoid overcrowding the skillet. Store leftover mango salsa and shrimp separately in airtight containers in the refrigerator up to 2 days; reheat shrimp gently (don’t overcook). Freezing is not recommended for best mango texture. For a dairy-free option, swap crema for a cashew crema or thick coconut yogurt.