Shrimp and Mango Tacos are a delicious fusion of bold spices and refreshing tropical flavors. Perfect for summer lunches or festive gatherings, these tacos combine smoky pan-seared shrimp with a zesty mango salsa and creamy avocado slices. Easy to make and big on flavor, these tacos deliver a balance of heat, sweetness, and creaminess in every bite.

What is Shrimp and Mango Tacos?

Shrimp and Mango Tacos are handheld soft tacos made with seasoned shrimp, a homemade mango salsa, and avocado slices, all layered on lightly toasted tortillas. The dish brings together spicy, tangy, and sweet elements to create a fresh and satisfying taco experience.

Main Ingredients of Shrimp and Mango Tacos

• Shrimp – tender, juicy, and packed with protein

• Mango salsa – a tropical mix of sweet, spicy, and citrusy notes

• Spices (chili, cumin, garlic) – for bold flavor

• Avocado – adds creamy richness

• Flour tortillas – the perfect soft base to hold it all

What Is So Special About Shrimp and Mango Tacos?

• Quick and easy to prepare

• Bursting with vibrant, fresh flavors

• Perfect for casual dinners or entertaining

• Balanced combination of spicy, sweet, and creamy

• Customizable with sauces or toppings of your choice

Meyer Midnight hard anodised nonstick Frypan

Quick and Easy Shrimp and Mango Tacos

This recipe uses simple pantry spices and fresh produce to create gourmet-style tacos at home. The shrimp cook in just a few minutes, while the mango salsa adds a fresh twist that elevates the dish.

How to Make Shrimp and Mango Tacos

Step 1: Make the Mango Salsa
In a bowl, mix together:

• 1 large ripe mango, peeled and diced (about 1 cup)

• ¼ of a red onion, finely diced

• ½ medium jalapeño, seeds removed and diced

• 2 tbsp chopped fresh cilantro

• Juice of 1 lime

• ¼ tsp kosher salt
  Stir to combine and set aside.

Step 2: Season the Shrimp
In another bowl, toss together:

• 500g large shrimp (peeled and deveined)

• 1½ tsp chili powder

• 1½ tsp cumin

• ½ tsp garlic powder

• 1 tsp kosher salt
  Toss until evenly coated.

Step 3: Cook the Shrimp
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and golden around the edges.

Step 4: Toast the Tortillas
In a dry pan over medium-high heat, toast 6–8 flour tortillas for about 30 seconds on each side until golden spots appear.

Step 5: Assemble the Tacos
Spread your favorite sauce (chipotle mayo, sour cream, or yogurt) over each tortilla.
Top with 3–4 shrimp, a spoonful of mango salsa, and 1–2 avocado slices. Serve immediately.

Expert Tips

• Use ripe but firm mangoes for the best texture.

• You can use corn tortillas for a gluten-free version.

• Add shredded lettuce or red cabbage for crunch.

• Double the mango salsa—it’s great with chips too!

• Grill the shrimp for a smoky flavor variation.

Recipe Card

Shrimp and Mango Tacos

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Main / Snack

Servings

6

Prep Time

15 minutes

Cook Time

10 minutes

Calories

200

These Shrimp and Mango Tacos are a vibrant, tropical twist on tacos—spiced shrimp, sweet mango salsa, and creamy avocado all wrapped in toasted tortillas.

Author:

Parth Kapoor

Ingredients

For Mango Salsa

• Mango – 1 large, diced (1 cup)
• Red onion – ¼, finely diced
• Jalapeño – ½ medium, diced
• Fresh cilantro – 2 tbsp, chopped
• Lime juice – from 1 lime
• Kosher salt – ¼ tsp

For Shrimp Tacos

• Shrimp – 500g, large, peeled and deveined
• Chili powder – 1½ tsp
• Cumin – 1½ tsp
• Garlic powder – ½ tsp
• Kosher salt – 1 tsp
• Olive oil – 1 tbsp
• Flour tortillas – 6 to 8
• Avocado – 1, sliced
• Sauce of choice – for layering

View Cart (0) Checkout

Directions

1. Prepare the mango salsa by mixing all salsa ingredients in a bowl.

2. Toss shrimp with spices and salt until evenly coated.
3. Heat oil in a skillet and cook shrimp for 1–2 mins per side.
4. Toast tortillas in a dry pan until lightly charred.
5. Assemble tacos with sauce, shrimp, salsa, and avocado.
6. Serve immediately with lime wedges or hot sauce.

Recipe Video

Recipe Note

Leftover shrimp and salsa can be stored separately and used for wraps or salads the next day. For extra heat, leave the seeds in the jalapeño or add a drizzle of hot sauce