Pin it My neighbor came back from a food truck festival raving about shrimp tacos that had this wild sweet-spicy kick she couldn't stop thinking about. She described them in such detail that I got curious and started playing around in my own kitchen, mixing sriracha with honey and tossing it over seared shrimp. The mango salsa was a last-minute addition because I had a ripe mango sitting on the counter, and honestly, it tied everything together in a way I didn't expect. Now these tacos show up on my weeknight rotation more often than I'd like to admit.
I made these for a small backyard gathering last summer, and people kept going back for seconds even though I'd also grilled chicken and made guacamole. One friend who usually avoids anything spicy ended up eating three tacos because the mango salsa mellowed things out just enough. I remember standing by the grill, watching everyone build their own tacos and customize the toppings, and realizing that sometimes the best meals are the ones that let people get a little hands-on. There's something about assembling your own taco that makes it taste even better.
Ingredients
- Large shrimp, peeled and deveined: Go for the bigger ones if you can, they stay juicy and don't overcook as fast, plus they look generous tucked into a tortilla.
- Olive oil: Just enough to help the spices cling and keep the shrimp from sticking to the pan.
- Smoked paprika: This adds a subtle smoky undertone that makes the shrimp taste like they spent time on a grill even if they didn't.
- Garlic powder: I prefer powder here because it distributes evenly and doesn't burn in the hot skillet like fresh garlic might.
- Salt and black pepper: Simple seasoning that lets the shrimp shine without competing with the sauce.
- Sriracha sauce: The base of your glaze, bringing heat and a little tanginess that wakes everything up.
- Honey: Balances the sriracha with a touch of sweetness and helps the sauce cling to the shrimp.
- Lime juice: Freshly squeezed is best, it brightens the sauce and cuts through the richness.
- Soy sauce: Adds a savory depth that makes the glaze taste more complex than just spicy-sweet.
- Ripe mango, diced: Look for one that gives slightly when you press it, rock-hard mangoes won't have the juicy sweetness you need.
- Red onion, finely chopped: A little sharpness that plays well with the mango, just don't skip the fine chop or it'll overpower.
- Red bell pepper, diced: Adds crunch and a mild sweetness that fills out the salsa.
- Jalapeño, seeded and minced: Seeding it keeps the heat manageable, but leave a few seeds in if you like things spicier.
- Fresh cilantro, chopped: Bright and herby, it ties the salsa together and adds a pop of green.
- Corn or flour tortillas, warmed: Warming them makes them pliable and brings out their flavor, never skip this step.
- Shredded red cabbage: Adds crunch and a slight bitterness that contrasts beautifully with the sweet mango.
- Lime wedges: For squeezing over the finished tacos, because a little extra acid never hurt anyone.
Instructions
- Season the shrimp:
- Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until every piece is lightly coated. This step only takes a minute but it makes sure the flavor gets into every bite.
- Sear the shrimp:
- Heat your skillet over medium-high until it's nice and hot, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque, then pull them off the heat so they don't get rubbery.
- Make the sriracha glaze:
- Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth. Pour it over the warm shrimp and toss gently so every piece gets glossy and coated.
- Prepare the mango salsa:
- Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix it gently so the mango doesn't get mushy.
- Assemble the tacos:
- Lay out your warmed tortillas and add a small handful of shredded cabbage to each one. Top with a few pieces of glazed shrimp and a generous spoonful of mango salsa.
- Serve:
- Plate them up with lime wedges on the side so everyone can squeeze a little extra citrus over the top. Serve immediately while the shrimp are still warm and the salsa is fresh.
Pin it One evening I made these tacos for myself after a long day, and I realized halfway through eating that I was smiling at my kitchen counter. It wasn't anything fancy, just good flavors hitting all the right notes, sweet and spicy and fresh all at once. That's when I knew this recipe had earned a permanent spot in my weekly lineup, because sometimes comfort food doesn't have to be heavy, it just has to make you feel good.
Storing and Reheating
If you have leftovers, store the shrimp, salsa, and cabbage separately in airtight containers in the fridge. The shrimp will keep for up to two days, and the salsa stays fresh for about the same if you don't mind it getting a little juicier as it sits. Reheat the shrimp gently in a skillet over low heat with a splash of water to keep them from drying out. Assemble fresh tacos when you're ready to eat, because nobody wants a soggy tortilla.
Customizing Your Tacos
I've swapped the mango for diced pineapple when that's what I had on hand, and it brought a slightly more tangy sweetness that worked just as well. You can also add sliced radishes for extra crunch or a drizzle of crema if you want something creamy to balance the heat. If you're not a cilantro fan, try thinly sliced green onions or a handful of fresh mint for a different kind of brightness. The beauty of tacos is that they're endlessly adaptable, so don't be afraid to make them your own.
Pairing Suggestions
These tacos pair beautifully with a crisp, citrusy white wine like Sauvignon Blanc or a light Mexican lager that won't compete with the flavors. I've also served them with a simple side of black beans or cilantro lime rice when I wanted to round out the meal. If you're feeding a crowd, set out bowls of extra toppings like avocado slices, pickled jalapeños, and lime wedges so everyone can build their tacos exactly how they like them.
- A cold pale ale or wheat beer cuts through the spice and refreshes your palate between bites.
- Serve with tortilla chips and a quick batch of guacamole if you want to keep the vibe casual and fun.
- Leftover mango salsa is amazing spooned over grilled chicken or fish the next day.
Pin it Every time I make these tacos, I'm reminded that the best recipes are the ones that feel like a little celebration, even on an ordinary weeknight. I hope they bring the same kind of easy joy to your table.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water, then pat dry before seasoning to ensure proper searing.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or papaya make excellent alternatives to mango. Choose ripe fruit for the best sweetness and texture contrast with the spicy shrimp.
- → How do I make these tacos less spicy?
Reduce the sriracha sauce to 1 tablespoon and omit the jalapeño from the salsa. You can also add more honey to the sauce for additional sweetness that balances heat.
- → Can I prepare components ahead of time?
The mango salsa can be made up to 4 hours ahead and refrigerated. Season the shrimp in advance, but cook them just before serving for optimal texture and juiciness.
- → What type of tortillas work best?
Both corn and flour tortillas work well. Corn tortillas offer authentic texture and are gluten-free, while flour tortillas provide a softer, more pliable wrap.
- → How do I properly warm tortillas?
Heat tortillas directly over a gas flame for 15-20 seconds per side, or warm them in a dry skillet. Alternatively, wrap in damp paper towels and microwave for 30 seconds.