Shrimp Tacos with Mango Salsa

Juicy shrimp tacos packed with zesty flavor and crowned with mango-avocado salsa feel like summer on a plate. This is the meal I crave when I want to skip fussing in the kitchen but still crave something vibrant and satisfying. Ready in only twenty minutes and bursting with color it is my go-to for a quick weeknight dinner or a last-minute get-together with friends.

My favorite part is that every bite feels like a vacation. The first time I threw this together we were missing the beach but now it is my secret weapon for cheering up a dreary week.

Ingredients

• Large shrimp: peeled and deveined Shrimp are the star so look for firm fresh or well-frozen ones for the juiciest bite
• Olive oil: coats the shrimp and helps spices cling to every curve Use extra virgin for richer flavor
• Chili powder, ground cumin, and smoked paprika: Spices bring that signature warmth and a hint of smokiness Check freshness – old spices lose their punch
• Salt and freshly cracked black pepper: boost every other flavor
• Lime juice: for brightness and tang Always use fresh lime for that essential citrus pop
• Ripe mango, diced: Choose mangoes that give slightly to the touch for syrupy tenderness
• Ripe avocado, diced: Creamy avocado balances out the spice and acidity Look for unblemished skin and gentle softness
• Red onion: for sharpness and bite Finely chop to keep flavors balanced
• Jalapeño: for subtle heat Seed and finely mince or keep some seeds if you like extra spice
• Fresh cilantro: brings herbaceous notes Choose bright green leaves and avoid any wilting
• Small corn or flour tortillas: Warm and soft tortillas are the perfect cradle for your fillings Warm them just before serving for ideal texture
• Lime wedges and extra cilantro: make every bite fresh and customizable

Step-by-Step Instructions

Make the Marinade:

In a bowl toss shrimp with olive oil chili powder cumin smoked paprika salt black pepper and lime juice so every piece is well coated Set aside to marinate while you make the salsa

Prepare the Salsa:

Gently combine diced mango diced avocado red onion jalapeño cilantro and fresh lime juice in a mixing bowl Mix softly so the avocado stays chunky and the mango does not mash Season with salt and pepper to taste

Grill the Shrimp:

Heat a grill pan or skillet over medium-high heat Arrange shrimp in a single layer and cook two to three minutes per side until they are just opaque and curl into the letter C This keeps them juicy and avoids a rubbery texture

Warm the Tortillas:

Heat tortillas in a dry skillet for about thirty seconds per side or microwave in a damp towel until they are soft and pliable

Assemble the Tacos:

Lay warm tortillas on a plate Pile shrimp in the center of each then spoon over plenty of mango-avocado salsa Add extra cilantro and serve right away with fresh lime wedges for squeezing

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I absolutely love the punchy flavor of fresh lime in both the shrimp and the salsa It reminds me of when my family made homemade tacos on the patio squeezing limes over everything and making the most of warm evenings

Storage Tips

Leftover shrimp and salsa can be stored separately in airtight containers for one day The shrimp tastes great cold or gently reheated Do not store assembled tacos as the tortillas will become soggy For longer storage skip the avocado in the salsa and add it fresh when serving

Ingredient Substitutions

No fresh mango Try pineapple or even peaches for a sweet tangy twist If you cannot find good shrimp swap in firm white fish like cod or tilapia and cook until it flakes easily Flour tortillas are classic but I like to use corn tortillas for a gluten-free version You can also substitute parsley if cilantro is not for you

Serving Suggestions

These tacos are flavorful on their own but crunchy shredded cabbage or pickled onions add extra texture Serve with Mexican rice or charred corn for a complete meal A crisp salad and a bowl of tangy crema make a great side

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Cultural Notes

This dish is inspired by coastal Mexican flavors where grilled seafood and fresh salsas shine Mango salsas are popular in the Yucatán blending local fruits and herbs Taco night is a joyful tradition in my home and we love mixing it up with bright new combinations

Common Questions

→ How do I prevent overcooking shrimp?

Grill shrimp over medium-high heat for just 2–3 minutes per side until pink and opaque. Remove immediately to keep them tender.

→ Can I substitute mango with another fruit?

Yes, pineapple is an excellent substitute for mango, offering sweetness and tropical flavor for the salsa.

→ What tortillas work best for these tacos?

Use small corn or flour tortillas. For a gluten-free option, choose certified gluten-free corn tortillas.

→ How spicy is the salsa?

The heat comes from the jalapeño. To increase spiciness, leave in the seeds; to decrease, remove them entirely.

→ Are these tacos suitable for a dairy-free or pescatarian diet?

Yes, they contain no dairy or meat, making them perfect for pescatarians and those avoiding dairy products.