Shrimp Tacos with Mango Salsa

If you’re looking for Shrimp Tacos with Mango Salsa that are worth getting excited about, you’ve found the right recipe. Plump, juicy shrimp are nestled into warm corn tortillas, smothered with fresh mango salsa and drizzled with creamy, spicy chipotle crema, all ready to serve in 40 minutes flat.

Shrimp Tacos with Mango Salsa are a mashup of a few of my favorite recipes: Grilled Shrimp Tacos, Mango Salsa, and Chipotle Crema to round things out. Each component holds its own (I’ve published them as standalone recipes for a reason), but together you get sweet mango against smoky chipotle, tender shrimp against the slight char of a corn tortilla. It’s the kind of layered flavor you’d expect at a good taco spot, made at home in less time than delivery.

Though these tacos make a great weeknight dinner, they’re also a fun option for your next dinner party. Assemble them and serve on a platter, or set out the components family-style and let your guests build their own.

Recipe at a Glance

• Prep time: 30 minutes
• Total time: 40 minutes
• Yield: 8 tacos
• Skill level: Easy

Ingredients for Shrimp Tacos with Mango Salsa

For the Mango Salsa

• Mango: You want a ripe, fragrant mango that gives slightly when pressed. If the one you choose is firm at the store, give it a couple of days on the counter to ripen up.
• Avocado: You want an avocado that’s ripe but firm enough to dice without smashing.
• Red Cabbage: Or green cabbage. Look for a heavy, tight head that looks fresh. I usually discard the outer leaves.
• Red Bell Pepper: I don’t use green bell peppers for this salsa, they’re too sharp against the sweet mango. Yellow or orange work just as well as red.
• Green Onion: Choose green onions with crisp, bright green tops and firm white bulbs.
• Jalapeño: If you like extra heat, leave the seeds, or remove them for a milder salsa.
• Fresh Cilantro: Look for a cilantro bunch with bright green, perky leaves.
• Lime Juice: Always freshly squeezed lime juice for this salsa. Bottled doesn’t have the same bright flavor.
• Olive Oil: Use a good-quality, extra-virgin olive oil.
• Ground Cumin: Make sure the cumin still smells fragrant when you open it. If you can’t smell it, you won’t be able to taste it either.
• Kosher Salt and Black Pepper: As always, freshly ground black pepper is best. You can use fine sea salt instead of kosher if you like, but take care not to overdo it.

For the Shrimp Tacos

• Shrimp: I use medium shrimp that I’ve peeled and deveined. Frozen work just as well as fresh; thaw them in the fridge overnight or under cold running water for about 10 minutes, then pat dry before seasoning.
• Fresh Cilantro: As above, look for a perky bunch.
• Olive Oil: You can also use a neutral oil like avocado oil.
• Ground Cumin: As I mentioned before, the cumin should be fragrant when you open the jar.
• Cayenne Pepper: It’s easy to overdo it on the cayenne pepper, so measure carefully.
• Kosher Salt: Or half the amount of fine sea salt.
• Corn Tortillas: Yellow or white corn tortillas. The important thing is that they’re fresh enough to be flexible and sturdy so they don’t split when you’re trying to enjoy your taco.
• Lime Wedges: Optional, but a squeeze of fresh lime is a nice finish to shrimp tacos and pretty on the platter.

For the Chipotle Crema

• Sour Cream: Full-fat sour cream or Mexican crema.
• Lime: You’ll use both the juice and the zest, so I recommend an organic lime if possible.
• Chipotle Hot Sauce: I typically use Cholula or Tabasco brand chipotle hot sauce.
• Kosher Salt: Or fine sea salt.

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.

Recipe Variations

• Use flour tortillas. Or do half corn tortillas and half flour and let people choose their favorite.
• Make it spicier. Add extra slices of fresh jalapeño to the assembled tacos, or season the shrimp with chili powder along with the cumin and cayenne.
• Grill the shrimp. Thread the seasoned shrimp onto soaked wooden skewers and grill over medium-high heat for 2-3 minutes per side. If you’re cooking them on the grill, char the tortillas there too.

Make-Ahead, Storage and Reheating

• Make-Ahead: I like to make the mango salsa several hours in advance, stirring just before serving. And the chipotle crema can be made up to 4 days in advance. Refrigerate them separately in airtight containers until you’re ready to serve. The shrimp are best cooked right before serving.
• Storage: Refrigerate any leftover recipe components separately in airtight containers: the mango salsa for up to 2 days, the chipotle crema for up to 4 days, and the cooked shrimp for up to 2 days.
• Reheating: Shrimp get rubbery fast when reheated, so I use leftovers cold or just barely warmed. Try them over a green salad or a grain bowl, or chopped up into a quesadilla. If you do want to warm them, a quick toss in a hot skillet for 30 seconds is enough; any longer and you won’t be happy with the texture.