Sriracha Shrimp Tacos with Mango (Print)

Spicy sriracha shrimp paired with fresh mango salsa in warm tortillas for a sweet and tangy fusion delight.

# What You'll Need:

→ Shrimp Preparation

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sriracha Sauce

07 - 2 tablespoons sriracha sauce
08 - 1 tablespoon honey
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon soy sauce

→ Mango Salsa

11 - 1 large ripe mango, diced
12 - 1/2 small red onion, finely chopped
13 - 1/2 red bell pepper, diced
14 - 1 small jalapeño, seeded and minced
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Pinch of salt

→ Assembly and Serving

18 - 8 small corn or flour tortillas, warmed
19 - 1 cup shredded red cabbage
20 - Lime wedges for serving

# Directions:

01 - In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, until pink and cooked through. Remove from heat.
03 - In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until well combined.
04 - Pour the sriracha mixture over the cooked shrimp and toss to coat evenly.
05 - In a mixing bowl, combine diced mango, red onion, red bell pepper, minced jalapeño, cilantro, lime juice, and salt. Mix gently to preserve texture.
06 - Place a small handful of shredded red cabbage on each warmed tortilla. Top with sriracha shrimp and a generous spoonful of mango salsa.
07 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in under fifteen minutes, so you can make this on a Tuesday without feeling like you're performing.
  • The mango salsa tastes bright and alive, like summer in a bowl, even in the middle of winter.
  • It's one of those recipes that looks impressive but doesn't ask much from you.
  • The sweet and spicy balance hits in a way that makes you reach for another taco before you've finished the first.
02 -
  • Don't crowd the skillet when cooking the shrimp or they'll steam instead of sear, and you'll lose that little bit of caramelization that makes them taste right.
  • Make the salsa at least ten minutes before you need it so the flavors have time to settle into each other.
  • If your mango isn't sweet enough, add half a teaspoon of honey to the salsa to bring it up.
03 -
  • Pat the shrimp dry with a paper towel before seasoning them so the spices stick instead of sliding off.
  • Taste the salsa before you serve it and adjust the lime or salt, every mango is different and some need more help than others.
  • If you're using corn tortillas, warm two per taco and stack them, they're more fragile than flour and the double layer prevents blowouts.
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