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Spicy Shrimp Tacos with Mango Salsa

Spicy shrimp tacos with mango salsa feature glistening, hot-skillet shrimp with charred edges plus bright mango-onion jalapeño salsa. Finished with a cool dollop of crema, these fresh tacos are quick, vibrant, and easy to assemble.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mango salsa
  • 2 mangoes
  • 0.5 red onion
  • 1 jalapeño
  • 0.25 cup cilantro
  • 2 limes Juiced
Spiced shrimp
  • 1.5 lb large shrimp Peeled
  • 2 tbsp hot sauce
  • 2 tbsp olive oil
  • 1 salt To taste
  • 1 pepper To taste
Tacos assembly
  • 8 corn tortillas Warm
  • 0.5 cup crema

Equipment

  • 1 cast iron skillet

Method
 

Make the mango salsa
  1. Combine diced mango, diced red onion, minced jalapeño, chopped cilantro, and lime juice in a bowl. Season with salt and pepper to taste, then set aside while you cook the shrimp.
Cook the spicy shrimp
  1. Toss peeled large shrimp with hot sauce, olive oil, salt, and pepper until evenly coated. Heat a large skillet over high heat until hot, then cook shrimp for 2-3 minutes per side until pink and just cooked through with lightly charred edges.
Warm tortillas and assemble
  1. Warm corn tortillas on the stovetop or on a grill for about 30 seconds per side until pliable. Fill each tortilla with cooked shrimp, mango salsa, and a dollop of crema, then serve immediately.

Notes

For the freshest salsa, let it sit at room temperature for 5 minutes while the shrimp cooks—this takes the edge off raw onion and melds the lime and jalapeño. Refrigerate leftovers in separate containers for up to 2 days; rewarm tortillas briefly and reheat shrimp gently so they don’t overcook. Freezing isn’t recommended for best texture. For a dairy-free swap, use coconut crema or a thick dairy-free yogurt style crema.