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Spicy Shrimp Tacos with Mango Salsa

Spicy shrimp tacos with mango salsa feature glistening, quick-pan-cooked shrimp with charred edges and a bright, limey tropical topping. Finished with creamy crema and warm corn tortillas for fresh, bold Mexican flavor.
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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 Dice into small cubes for juicy bites.
  • 0.5 red onion Dice finely so it blends into the salsa.
  • 1 jalapeño Minced; adjust amount for heat tolerance.
  • 0.25 cup cilantro Chopped.
  • 2 limes Juice for fresh acidity.
  • Salt and pepper to taste Season salsa to taste.
Spiced shrimp and assembly
  • 1.5 lb large shrimp Peeled; pat dry so they sear instead of steam.
  • 2 tbsp hot sauce Toss with shrimp for spicy heat.
  • 2 tbsp olive oil Helps shrimp brown quickly.
  • 8 corn tortillas Warm just until flexible.
  • 0.5 cup crema For topping/dollops.
  • Salt and pepper to taste Season shrimp to taste.

Equipment

  • 1 cast iron skillet

Method
 

Make the mango salsa
  1. Combine diced mango, red onion, jalapeño, chopped cilantro, and lime juice in a bowl. Season with salt and pepper and set aside.
Cook the spicy shrimp
  1. Toss shrimp with hot sauce, olive oil, salt, and pepper. Heat a large skillet over high heat and cook shrimp for 2-3 minutes per side until pink and just cooked through.
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.

Notes

For best texture, pat shrimp dry before seasoning so they develop charred edges in the hot skillet. Store leftover salsa in the refrigerator up to 3 days; store shrimp and assembled tacos separately and reheat shrimp gently (up to 2 days). Freezing is not recommended for crema, but you can freeze cooked shrimp up to 1 month and thaw in the fridge before reheating. If you want it lighter, swap crema for plain Greek yogurt thinned with a little lime juice.