Sriracha Shrimp Tacos with Mango (Printable)

Spicy sriracha shrimp meets sweet mango salsa in warm tortillas for a perfect fusion of bold flavors.

# What You'll Need:

→ Shrimp

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

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

# Steps:

01 - In a medium bowl, combine shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until shrimp is evenly coated.
02 - Heat a large skillet over medium-high heat. Add seasoned shrimp and cook for 2 to 3 minutes per side until pink and opaque throughout. Remove from heat.
03 - In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until well combined. Pour over cooked shrimp and toss to coat evenly.
04 - Combine diced mango, red onion, red bell pepper, minced jalapeño, cilantro, lime juice, and salt in a bowl. Gently fold ingredients together until mixed.
05 - Place a small handful of shredded red cabbage on each warm tortilla. Top with sriracha shrimp and a generous spoonful of mango salsa.
06 - Transfer assembled tacos to serving plates and serve immediately with lime wedges on the side.

# Chef’s Tips:

01 -
  • The homemade sriracha glaze clings to every shrimp and gives you control over the heat level.
  • Mango salsa adds a juicy, tropical sweetness that cools down the spice without feeling heavy.
  • Everything comes together in about half an hour, which makes weeknight dinners feel special without the stress.
  • The flavors are bold enough to impress guests but simple enough to make on repeat.
02 -
  • Do not overcook the shrimp or they will turn rubbery, pull them off the heat as soon as they are opaque and firm.
  • Let the salsa sit for at least 10 minutes before serving so the flavors meld together and the lime juice softens the onion slightly.
  • Warm tortillas are non-negotiable, cold tortillas crack and lack that soft, welcoming texture that makes tacos feel right.
03 -
  • Make the salsa a few hours ahead so the flavors marry and the onion mellows out in the lime juice.
  • If your skillet is not big enough, cook the shrimp in two batches to avoid overcrowding, which causes them to steam instead of getting a nice sear.
  • Char your tortillas directly over a gas flame for a few seconds if you want a smoky, blistered edge that adds extra flavor.
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