Save to Pinterest My neighbor knocked on my door one July evening holding a bag of mangoes from her tree and a container of shrimp she couldn't finish before leaving town. I had tortillas, sriracha, and about twenty minutes before I needed to eat something. What came together that night wasn't planned, but it stuck around long after the mangoes were gone. The way the sweet fruit cooled down the spicy shrimp felt like stumbling onto something that had been obvious all along.
I made these for a small group during a playoff game nobody really cared about. We were mostly there to catch up, and the tacos became the thing everyone kept talking about between innings. Someone asked if I'd been holding out on them, like I'd known how to make these all along and just never mentioned it. I hadn't, but I didn't correct them.
Ingredients
- Large shrimp, peeled and deveined: Go for the biggest shrimp you can justify buying, they hold up better to the heat and don't disappear inside the tortilla.
- Olive oil: Just enough to keep the shrimp from sticking and to carry the spices evenly across every piece.
- Smoked paprika: This adds a quiet, smoky backbone that makes the shrimp taste like they've been outside on a grill even when they haven't.
- Garlic powder: Fresh garlic burns too fast in a hot skillet, the powder gives you the flavor without the panic.
- Salt and black pepper: Don't skip the pepper, it sharpens everything without competing with the sriracha.
- Sriracha sauce: The base of the glaze, bringing heat that builds slowly instead of punching you in the mouth.
- Honey: It smooths out the sriracha's edges and helps the sauce cling to the shrimp like it means it.
- Lime juice: Brightness in liquid form, it wakes up both the sauce and the salsa.
- Soy sauce: A few drops add a salty, umami depth that makes the whole thing taste more complex than it is.
- Ripe mango, diced: Use a mango that gives a little when you press it, firm ones won't taste like anything.
- Red onion, finely chopped: The sharpness fades when it meets lime juice and becomes something sweeter and more interesting.
- Red bell pepper, diced: Adds crunch and a mild sweetness that doesn't fight with the mango.
- Jalapeño, seeded and minced: Seeding it keeps the heat manageable, but leave a few seeds in if you want a little more bite.
- Fresh cilantro, chopped: It brightens the salsa in a way dried herbs never could.
- Corn or flour tortillas, warmed: Warm them in a dry skillet for thirty seconds per side, cold tortillas tear and taste like an afterthought.
- Shredded red cabbage: The crunch matters, it gives the taco structure and a slight bitterness that balances the sweetness.
- Lime wedges: Always serve these on the side, some people want more acid and some don't.
Instructions
- Season the shrimp:
- Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is lightly coated. Don't overwork it, just make sure nothing is naked.
- Cook the shrimp:
- Heat a large skillet over medium-high until a drop of water sizzles when it hits the pan. Add the shrimp in a single layer and let them sit for two to three minutes per side until they turn pink and opaque. Pull them off the heat as soon as they curl, overcooked shrimp chew like rubber.
- Make the sriracha glaze:
- In a small bowl, whisk together sriracha, honey, lime juice, and soy sauce until it looks smooth and glossy. Pour it over the warm shrimp and toss gently so every piece gets coated.
- Prepare the mango salsa:
- Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir it gently so the mango doesn't turn to mush.
- Warm the tortillas:
- Heat a dry skillet over medium and warm each tortilla for about thirty seconds per side until they're soft and pliable. Stack them under a towel to keep them warm.
- Assemble the tacos:
- Lay down a small handful of shredded cabbage on each tortilla, add three or four shrimp, then spoon a generous amount of mango salsa on top. Serve with lime wedges on the side.
Save to Pinterest A friend who claimed she didn't like shrimp ate four of these and then asked if I had the recipe written down somewhere. I didn't, but I scribbled it on the back of a grocery receipt before she left. A week later she texted me a photo of her own version with pineapple instead of mango, and I realized the recipe had already started living its own life.
How to Pick the Right Mango
A good mango should smell faintly sweet near the stem and give just a little when you press the sides. The color doesn't tell you much, some of the best mangoes I've used were still mostly green. If it's rock hard, leave it on the counter for a day or two. If it's too soft, it'll turn to mush the second you try to dice it, and you'll end up with salsa soup.
Making It Your Own
Swap the mango for diced pineapple or peach if that's what you have. I've used peaches in late summer and they brought a softer sweetness that worked just as well. Add sliced radishes or toasted pepitas on top for extra crunch. If you want more heat, leave the seeds in the jalapeño or add a pinch of cayenne to the shrimp seasoning.
What to Serve Alongside
These tacos don't need much company. A simple side of black beans or cilantro lime rice works if you want to stretch the meal. I've served them with tortilla chips and guacamole, and once with a grapefruit and avocado salad that tasted like it belonged there all along. A crisp white wine or a light lager cuts through the heat without drowning it.
- Make extra salsa, it's good on grilled chicken or stirred into rice the next day.
- If you're feeding a crowd, set up a taco bar and let people build their own.
- Leftovers keep for a day, but the shrimp are best eaten right away.
Save to Pinterest These tacos show up in my kitchen more often than I plan for them, usually when I need something quick that still feels like I tried. They've never let me down.
Recipe Q&A
- → 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. Pat dry thoroughly before seasoning to ensure proper searing and coating with the sriracha sauce.
- → How do I know when the shrimp are fully 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 can become rubbery.
- → What can I substitute for mango in the salsa?
Pineapple, peaches, or papaya make excellent substitutes offering similar sweetness and texture. Diced nectarines also work well. Choose ripe but firm fruit for the best texture contrast.
- → Can I make the components ahead of time?
The mango salsa can be prepared up to 4 hours ahead and refrigerated. Season the shrimp in advance, but cook them just before serving for optimal texture. Warm tortillas fresh for the best experience.
- → How can I adjust the spice level?
Reduce sriracha in the sauce or increase honey for milder heat. Remove jalapeño seeds and membranes from the salsa, or omit entirely. For more heat, add extra sriracha or include serrano peppers.
- → What type of tortillas work best?
Both corn and flour tortillas work beautifully. Corn tortillas offer authentic texture and are gluten-free, while flour tortillas provide a softer, more pliable base. Warm them on a skillet or directly over a gas flame for enhanced flavor.