Sriracha Shrimp Tacos with Mango

My neighbor knocked on my door one evening with a bag of mangoes from her tree and a bottle of sriracha she swore by. I had shrimp thawing and tortillas in the pantry, so I threw together what became these tacos without much of a plan. The mango salsa turned out so bright and sweet against the spicy shrimp that I stopped mid-bite and laughed at how well it worked. Sometimes the best recipes are total accidents born from whatever is sitting on your counter.

I made these for a small birthday dinner last summer and set up a taco bar on the patio. Everyone built their own, piling on extra salsa and squeezing lime until the plates were a mess of color. One friend who claimed she hated anything spicy ended up going back for seconds, asking for the recipe before she even left. That night convinced me that balance matters more than following strict flavor rules.

Ingredients

• Large shrimp, peeled and deveined: Fresh or frozen both work, just make sure they are fully thawed and patted dry so they sear instead of steam.
• Olive oil: A light coat helps the spices stick and prevents the shrimp from sticking to the pan.
• Smoked paprika: This adds a subtle smokiness that deepens the flavor without overpowering the sriracha.
• Garlic powder: I prefer powder here because it distributes evenly and does not burn like fresh garlic can in a hot skillet.
• Sriracha sauce: The base of the glaze, bringing heat and a hint of fermented tang that pairs perfectly with honey.
• Honey: It balances the sriracha and helps the sauce cling to the shrimp with a glossy finish.
• Lime juice: Freshly squeezed is key, it brightens everything and cuts through the richness.
• Soy sauce: Just a teaspoon adds umami depth and a little saltiness that ties the glaze together.
• Ripe mango, diced: Choose a mango that gives slightly when pressed, too firm and it will lack sweetness.
• Red onion, finely chopped: Soaking it in cold water for a few minutes takes away the harsh bite if you are sensitive to raw onion.
• Red bell pepper, diced: Adds crunch and a mild sweetness that complements the mango beautifully.
• Jalapeño, seeded and minced: Seeding keeps the heat manageable, but leave some seeds in if you like it fiery.
• Fresh cilantro, chopped: This herb is polarizing, but it brings a fresh, herbal note that makes the salsa pop.
• Corn or flour tortillas: Warm them in a dry skillet or over an open flame for a little char and flexibility.
• Shredded red cabbage: Provides crunch and a pop of color that makes each taco look as good as it tastes.
• Lime wedges: Essential for squeezing over the finished tacos, adding that final burst of acidity.

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 evenly coated. Let them sit for a minute while you heat the skillet so the spices can settle in.

Sear the shrimp:

Heat a large skillet over medium-high until it is hot enough that a drop of water sizzles instantly. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque, then remove from heat.

Make the sriracha glaze:

Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth. Pour the glaze over the cooked shrimp and toss gently to coat every piece in that sticky, spicy sweetness.

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 gently so the mango stays in chunks and does not turn mushy.

Warm the tortillas:

Heat tortillas in a dry skillet for about 30 seconds per side until they are soft and pliable. Stack them and cover with a towel to keep warm.

Assemble the tacos:

Place a small handful of shredded red cabbage on each tortilla, then top with a few glazed shrimp and a generous spoonful of mango salsa. Serve immediately with lime wedges on the side for squeezing.

Save

The first time I served these, my partner took one bite and immediately started planning the next taco night before we even finished dinner. We ended up making them for a group of friends the following weekend, and I watched everyone go quiet for a moment after the first taste, that universal sign that something just works. Food that makes people pause and smile without saying a word is worth making again and again.

Choosing Your Shrimp

I have used both fresh and frozen shrimp for this recipe, and frozen actually works better most of the time because it is flash frozen right after harvest. Look for shrimp labeled wild-caught if possible, and avoid anything with added sodium or preservatives. Thaw them overnight in the fridge or run them under cold water for a few minutes, then pat them completely dry with paper towels so they sear properly instead of steaming in their own moisture. The size matters less than you think, but larger shrimp are easier to handle and make a more impressive presentation in the tacos.

Getting the Salsa Right

The key to great mango salsa is using fruit that is ripe but still firm enough to dice cleanly. If your mango is too soft, it will turn to mush when you mix it, and if it is too firm, it will lack sweetness and taste starchy. I like to cut the mango into small cubes, about the same size as the bell pepper, so every bite has a mix of textures. The jalapeño is adjustable, start with half if you are unsure about heat, and taste the salsa before adding more. Fresh lime juice is the backbone here, bottled juice will taste flat and slightly bitter, so always squeeze it fresh.

Serving and Pairing Ideas

These tacos are perfect on their own, but I love adding a few extras to the table for people to customize. Sliced radishes add a peppery crunch, toasted pepitas give a nutty richness, and a drizzle of crema or sour cream tames the heat for anyone who needs it. If you want to turn this into a full meal, serve it with cilantro lime rice or black beans on the side. A crisp white wine like Sauvignon Blanc or a light Mexican lager pairs beautifully, cutting through the spice and complementing the tropical sweetness of the mango.

• Add sliced avocado for creamy richness that balances the heat.
• Swap mango for diced pineapple or peach if that is what you have on hand.
• Double the salsa recipe because it disappears fast and tastes great on chips the next day.

Save

These tacos have become my go-to when I want something that feels exciting without being complicated. Every time I make them, I am reminded that the best meals are the ones that surprise you with how much flavor you can pack into something so simple.

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, then pat dry before seasoning to ensure proper searing.

→ What can I substitute for mango in the salsa?

Fresh pineapple, peaches, or even diced papaya make excellent alternatives that maintain the sweet-tart balance against the spicy shrimp.

→ How spicy are these tacos?

The heat level is moderate and customizable. Reduce sriracha for milder tacos, or add extra jalapeño to the salsa for more kick.

→ Can I make the components ahead of time?

The mango salsa can be prepared up to 4 hours ahead and refrigerated. Cook shrimp just before serving for best texture and flavor.

→ What type of tortillas work best?

Both corn and flour tortillas work wonderfully. Corn provides authentic texture and is naturally gluten-free, while flour tortillas offer a softer, more pliable wrap.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp over medium-high heat for only 2-3 minutes per side until just pink. Overcooking causes the rubbery texture, so remove from heat immediately when done.