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Shrimp Tacos with Mango Salsa are a sensational blend of textures and sweet and savory flavors. Plump, juicy shrimp are nestled into warm corn tortillas, smothered with fresh mango salsa and drizzled with creamy, spicy chipotle crema. It’s not an exaggeration to say that they are wildly delicious.

shrimp tacos with mango salsa served on an oval platter photographed from above.

These tacos are a mashup of a few of my favorite recipes: Grilled Shrimp Tacos, Mango Salsa, and Chipotle Crema to round things out. Though each element of this recipe is easy, it does take some time to prep. But with your first bite, you’ll know it was 100% worth the effort.

Ingredients You Need to Make Shrimp Tacos with Mango Salsa

For Mango Salsa

Mango Salsa Ingredients on a white marble board
  • Mango: ideally a fresh, ripe mango
  • Avocado: ripe, but firm enough to dice
  • Red Cabbage: or green cabbage
  • Red Bell Pepper: or yellow or orange sweet pepper
  • Green Onion 
  • Jalapeño: leave the seeds for extra spice
  • Fresh Cilantro
  • Fresh Lime Juice:  about ½ lime
  • Extra Virgin Olive Oil 
  • Ground Cumin
  • Kosher Salt and Freshly Ground Black Pepper

For Shrimp Tacos and Chipotle Crema

Shrimp Taco and Chipotle Crema Ingredients on a white marble board
  • Fresh Cilantro 
  • Kosher Salt: or fine sea salt
  • Ground Cumin
  • Cayenne Pepper
  • Olive Oil
  • Shrimp: ideally medium shrimp
  • Corn Tortillas: yellow or white corn
  • Sour Cream: or Mexican Crema
  • Lime: juice and zest + lime wedges for serving (optional)
  • Chipotle Hot Sauce: such as Cholula brand or Tabasco brand
  • Kosher Salt: or half the amount of fine sea salt
shrimp tacos with mango salsa served on an oval platter.

Though these make great weeknight dinners, they’re also a terrific option if you’re looking for something different and fun for your next dinner party. Assemble them and serve on a platter or serve family style and let your guests build their own.

Recipe Options

  • Swap corn tortillas for flour tortillas or make some of both.
  • Kick up the heat with extra slices of fresh jalapeño peppers.
  • Season shrimp with chili powder along with the other spices for added flavor depth.

More Ways to Enjoy Shrimp

How to Make Shrimp Tacos with Mango Salsa

Make mango salsa, combine all salsa ingredients and set aside or refrigerator. Then make chipotle crema, whisk together all ingredients and refrigerate.

Cook tortillas in a dry, heavy skillet until softened and lightly charred, about 30 seconds per side. Wrap in aluminum foil to keep warm.

Combine shrimp with cilantro, salt, pepper, cumin, cayenne and 2 teaspoons of the olive oil and toss to coat. Cook and stir in a medium skillet until just cooked through.

To make tacos,  top each warm corn tortilla with ⅛ of the shrimp. Top with a generous amount of mango salsa and drizzle with chipotle crema. Serve with lime wedges if desired.

shrimp tacos with mango salsa served on an oval platter

Shrimp Tacos with Mango Salsa

5 from 4 votes
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
Course: Main Course
Cuisine: Mexican
Calories: 220
Servings: 8 tacos
Plump and juicy shrimp tacos topped with a tropical mango salsa and spicy, creamy chipotle crema.


For Mango Salsa

  • 1 small mango peeled, pitted and diced small
  • 1 small avocado peeled and diced small
  • 1/4 cup finely chopped red cabbage
  • 1/2 small red bell pepper finely chopped
  • 1 small green onion finely chopped
  • 1 small jalapeño seeded and minced, (recipe note #1)
  • 2 tablespoons finely chopped fresh cilantro (recipe note #2)
  • 1 tablespoon fresh lime juice about 1/2 lime
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon ground cumin
  • kosher salt and freshly ground black pepper to taste

For Chipotle Crema

  • 1/2 cup sour cream or Mexican crema
  • 1/2 medium lime juice and zest
  • 1 1/2 tablespoons chipotle hot sauce or more to taste (such as Cholula brand chipotle hot sauce)
  • 1/4 teaspoon kosher salt

Shrimp Tacos

  • 1/4 cup chopped fresh cilantro plus more for garnish (recipe note #2)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper or more for spicier shrimp
  • 1 tablespoon olive oil divided
  • 1 pound medium shrimp peeled and deveined
  • 8 corn tortillas
  • lime wedges optional


To Make Mango Salsa

  • To a medium bowl add first 7 ingredients (mango through cilantro).
  • Add lime juice, olive oil, and cumin to mango mixture. Gently toss to coat. Season to taste with kosher salt and freshly ground black pepper. Set aside or cover and refrigerate if making well in advance.

To Make Chipotle Crema

  • In a small bowl, whisk together sour cream, lime juice and zest, chipotle hot sauce and kosher salt until smooth. Cover and refrigerate.

To Make Shrimp Tacos with Mango Salsa

  • In a large bowl, whisk together cilantro, salt, pepper, cumin, cayenne and 2 teaspoons of the olive oil. Add shrimp and gently toss to coat. Set aside.
  • Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
  • Heat the remaining teaspoon of olive oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; cook and stir until pink and just cooked through. Remove from heat.
  • Assemble Tacos: top one warm corn tortilla with 1/8 of the shrimp and spoon on desired amount of mango salsa. Drizzle with chipotle crema. Repeat with remaining tortillas, arranging on a serving platter as you go. Serve with lime wedges if desired.


  1. I recommend wearing gloves when cutting raw jalapeños as the juice can be very irritating to skin.
  2. You’ll need 1/2 cup finely chopped fresh cilantro (plus more for optional garnish). Chop it all at once and divide for the separate recipe steps. 
  3. If you want lime wedges, you’ll need an additional lime.


Calories: 220kcal | Carbohydrates: 20g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 275mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. N says:

    Thank you so much, I didn’t follow the recipe in the snese of all measurements. But I did add everything you stated, plus or minus ingredients I couldn’t find locally.

    Absolutely mouthwatering and my partner LOVED IT.

    1. Marissa Stevens says:

      I love to hear this, N! So glad that you and your partner enjoyed these!

  2. Rose says:

    5 stars
    This was delicious – my 14 year old son made it for dinner tonight, and the recipe was clear, detailed enough without being overwhelming, and easy to follow (thank you!!). We served the tacos with baked sweet potato wedges to dip into the extra spicy sauce – so good!

    1. Marissa Stevens says:

      Your comment made my day, Rose! So glad these were a hit!

  3. Mary Ann | The Beach House Kitchen says:

    5 stars
    I love everything about these shrimp tacos Marissa! We’re huge fans of shrimp at our house and I love the mango salsa and chipotle crema too! Total home run!

    1. Marissa Stevens says:

      Thank you, Mary Ann!