Save to Pinterest My neighbor brought back fresh mangoes from a farmers market one Saturday morning, and I had a bag of shrimp in the freezer I'd been meaning to use. I wasn't planning on tacos that day, but the smell of ripe mango sitting on my counter made me think about contrast: sweet against heat, crisp against tender. By noon, I had sriracha on my fingers and mango juice on my cutting board, and these tacos became the kind of thing I now make whenever I need color and buzz on a plate.
The first time I served these, my friend who claims she doesn't like spicy food ate three tacos and asked for the recipe before she left. I think it's because the mango tempers the heat just enough that you taste layers instead of just fire. She texted me two days later with a photo of her own version, made with peaches instead of mango, and I loved that this recipe had already become hers.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or chemical, and if they're frozen, thaw them in the fridge overnight so they stay firm and sweet when you sear them.
- Olive oil: Just enough to help the spices stick and give the shrimp a light sear without making them greasy.
- Smoked paprika: This adds a subtle smokiness that makes the shrimp taste like they came off a grill, even when cooked in a skillet.
- Garlic powder: I use powder here instead of fresh because it distributes evenly and won't burn in the high heat.
- Sriracha sauce: The base of the glaze, bringing heat and a hint of garlic that plays well with honey and lime.
- Honey: Balances the sriracha's heat and helps the glaze cling to the shrimp with a light caramelized edge.
- Lime juice: Brightens everything and cuts through the richness, making each bite feel clean and vibrant.
- Soy sauce: A splash adds umami depth that makes the glaze taste more complex than just spicy and sweet.
- Ripe mango, diced: Use a mango that gives slightly when you press it, firm mangoes won't have the juice or sweetness you need here.
- Red onion, finely chopped: Adds sharpness and crunch, I rinse mine under cold water for a few seconds to mellow the bite.
- Red bell pepper, diced: Sweet and crisp, it bulks up the salsa and adds color that makes the plate look alive.
- Jalapeño, seeded and minced: Seeding keeps the heat manageable, but leave some seeds in if you want more kick.
- Fresh cilantro, chopped: Adds an herbal brightness that ties the salsa together, if you're not a cilantro person, try mint or basil.
- Corn or flour tortillas, warmed: Warm them in a dry skillet or directly over a gas flame for a few seconds until they're soft and pliable.
- Shredded red cabbage: Gives crunch and a pop of color, and it holds up better than lettuce when the hot shrimp hits it.
- Lime wedges: A final squeeze right before eating wakes up all the flavors and makes everything taste fresher.
Instructions
- Season the shrimp:
- In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is lightly coated. Let them sit while you heat the skillet so the spices settle into the shrimp.
- Sear the shrimp:
- Heat a large skillet over medium-high until it's hot enough that a drop of water sizzles on contact, then add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque. Don't crowd the pan or they'll steam instead of sear.
- Make the sriracha glaze:
- In a small bowl, whisk together sriracha, honey, lime juice, and soy sauce until smooth and glossy. Pour it over the hot shrimp in the skillet and toss until every piece is coated and the glaze starts to thicken slightly.
- Prepare the mango salsa:
- In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt, then mix gently so the mango doesn't break apart. Taste and adjust lime or salt if needed.
- Warm the tortillas:
- Heat tortillas in a dry skillet for about 15 seconds per side until soft and lightly charred in spots, or wrap them in a damp towel and microwave for 20 seconds.
- Assemble the tacos:
- Place a small handful of shredded red cabbage on each tortilla, top with a few pieces of sriracha shrimp, then add a generous spoonful of mango salsa. Serve immediately with lime wedges on the side.
Save to Pinterest I made these tacos on a night when I had too much on my mind to think about dinner, and the process of dicing mango and smelling cilantro calmed me down in a way I didn't expect. By the time I sat down to eat, the heat of the sriracha and the sweetness of the salsa felt like exactly what I needed. Sometimes a recipe does more than feed you.
Storing and Reheating
Store the shrimp, salsa, and cabbage separately in airtight containers in the fridge for up to two days, keeping the tortillas wrapped at room temperature. When you're ready to eat, reheat the shrimp gently in a skillet over low heat for a minute or two, just until warmed through, then assemble fresh tacos. The salsa tastes best cold or at room temperature, so pull it out of the fridge a few minutes before serving.
Swaps and Variations
If mango isn't in season, diced pineapple or peach works beautifully and brings a different kind of sweetness that still balances the heat. For a milder version, cut the sriracha in half and add an extra teaspoon of honey, or swap in your favorite hot sauce if sriracha isn't your thing. I've also made this with grilled chicken thighs instead of shrimp, and it's just as good, though you'll need to adjust the cooking time.
Serving Suggestions
These tacos are bright and bold enough to stand on their own, but a side of black beans or cilantro lime rice makes the meal feel more complete. I like serving them with a cold, crisp beer or a margarita on the rocks, something citrusy that echoes the lime in the salsa. For a lighter pairing, sparkling water with a squeeze of lime and a handful of mint is refreshing and won't compete with the flavors.
- Add sliced radishes or toasted pepitas on top for extra crunch and a nutty contrast.
- If you want more heat, leave the seeds in the jalapeño or drizzle extra sriracha over the assembled tacos.
- Double the mango salsa and use leftovers as a topping for grilled fish or spooned over rice bowls the next day.
Save to Pinterest These tacos taught me that fusion doesn't have to be complicated, just thoughtful. When you let sweetness, heat, and brightness share the plate, something simple becomes something you remember.
Recipe FAQs
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15-20 minutes. Pat dry thoroughly before seasoning to ensure proper searing and flavor absorption.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or papaya make excellent alternatives. Each provides a similar sweet-tart balance that complements the spicy shrimp. Dice them to the same size as mango for consistent texture and presentation.
- → How do I make these tacos less spicy?
Reduce the sriracha sauce to 1 tablespoon and increase the honey slightly. Remove the seeds and membranes from the jalapeño in the salsa, or omit it entirely. You can also add more mango salsa to balance the heat.
- → Can I prepare components ahead of time?
The mango salsa can be made up to 4 hours in advance and refrigerated. Season the shrimp up to 2 hours ahead, but cook them just before serving for the best texture. The sriracha sauce keeps for up to 3 days refrigerated.
- → What type of tortillas work best?
Both corn and flour tortillas work wonderfully. Corn tortillas offer authentic texture and are naturally gluten-free, while flour tortillas provide a softer, more pliable wrap. Warm them on a dry skillet or directly over a gas flame for best results.
- → How do I know when the shrimp are properly cooked?
Shrimp are done when they turn pink and opaque, curling into a loose C-shape. This typically takes 2-3 minutes per side over medium-high heat. Avoid overcooking as they become tough and rubbery.