This is a simple yet incredibly flavorful taco recipe that I make on repeat in my kitchen. The tacos are paired with a mango salsa made with bell peppers, green onions, and lime juice, then topped with crumbled feta. Ready in just 30 minutes from start to finish, and it all comes together in one pan!
Shrimp Tacos with Mango Salsa
I almost feel embarrassed to share a recipe this basic and simple, but these tacos are my go-to when I'm short on time, and they never fail to impress. Yes, it's straightforward, but it's made with high-quality, flavorful ingredients that complement each other perfectly. I can't keep this recipe to myself any longer, lol.
First, prepare the mango salsa by mixing diced mango, bell pepper, chopped green onions, and freshly squeezed lime juice. Next, season the shrimp with chili powder and salt, then pan-sear it with minced garlic in olive oil. For extra flavor and texture, you can toast the tortillas over an open flame using tongs. Finally, stuff the cooked shrimp, along with all the delicious pan juices, into warmed tortillas. Top with the mango salsa and crumbled feta cheese. This entire recipe comes together in just 30 minutes with basic ingredients and only one pan. What's not to love? Serve it as is or with my cilantro-lime black bean rice or fan-favorite Mexican street corn pasta salad. If you enjoy Mexican-inspired shrimp recipes, don't miss my delicious shrimp fajita bowls and easy-to-make shrimp fajita pasta. Want an appetizer for this dish? Try my Mexican street corn dip.
Can you make it gluten-free and dairy-free?
Yes, you can easily make this gluten-free by using corn tortillas or other gluten-free tortillas instead of flour tortillas. To make it dairy-free, simply use vegan feta cheese.
How to tell if a mango is ripe?
- Skin color. The mango is ripe when the outer skin is mostly orange or red, with just spots of green (or no green at all).
- Texture. When you press on the skin, ripe mango should have a little give. If the skin is too soft - the mango might be too mushy and over-ripe.
- Unripe mango will be green or the majority of the skin will be green with just a spot of orange or red. Unripe mango has a sour taste, and it's harder to cut it than ripe mango. Let the mango ripe at room temperature before using it - that might take several days.
Do you peel mango skin?
Mango skin has a tough texture and somewhat bitter flavor. It's not really tasty, and it also contains some compounds that might cause allergic reactions. I always peel mango using a vegetable peeler. Mango just tastes better and looks better when peeled.
Recipe Notes
- Use only ripe mango. Wash them thoroughly to get rid of any debris. Always peel the mangos. Cut up the mango into bite-sized pieces so that you get that delicious rich sweet flavor in every bite! If it's not ripe, let it ripe at room temperature for several days, then refrigerate.
- Cilantro substitution: Use fresh parsley or basil leaves instead.
- Onion options: I used green onions, but red onions would work well too.
- Add-ins: To enhance the mango salsa, add diced pineapple, corn, chopped cilantro, or more seasonal fruit, such as diced peaches.
Storage Tips
- Fridge. Store leftover shrimp tacos with mango salsa refrigerated in an airtight container for up to 4 days.
- It's a perfect recipe to make ahead. This salsa keeps well refrigerated and you can make it ahead and store it in an airtight container for up to 4 days. Cook shrimp right before serving.
Other shrimp recipes you might like
- Creamy Shrimp Orzo with Spinach, Sun-Dried Tomatoes, and Artichokes
- Cilantro-Lime and Black Bean Shrimp and Rice
- Greek Shrimp Orzo with Tomatoes, Olives, and Feta
- Shrimp Avocado Mango Salad
- Pesto Shrimp with Mushrooms
Shrimp Tacos with Mango Salsa
Ingredients
Mango Salsa
- 2 mangos ripe, peeled, pitted, and diced
- 1 small sweet red bell pepper diced
- 4 green onions finely chopped
- 2 tablespoons freshly squeezed lime juice
- salt to taset
Shrimp
- 2 tablespoons olive oil
- 1.5 lb raw shrimp large (about 15-20 count per pound), peeled and deveined
- 5 cloves garlic minced or finely chopped
- 1 teaspoon chili powder
- ¼ teaspoon salt add more to taste
- 2 tablespoons freshly squeezed lime juice
Other ingredients
- 8 tortillas (yellow or white corn tortillas or flour tortillas)
- ½ cup Feta cheese crumbled
- fresh cilantro for garnish
- sliced lime for garnish
Instructions
Make mango salsa
- In a medium mixing bowl combine diced mangos, diced red bell pepper, finely chopped green onions, and lime juice. Toss to combine. Taste and season with salt and pepper, if needed.
Cook shrimp
- Heat 2 tablespoons of olive oil on medium-high heat in a large, high-sided skillet. Add shrimp (without overcrowding) and garlic, and sprinkle with chili powder and salt. (You might have to cook in 2 batches.)
- Cook the shrimp, flipping once or twice, on medium heat, about 3-4 minutes total (2 minutes per side), until pink. Remove from heat. Add freshly squeezed lime juice to the shrimp, and mix well.
Toast the tortillas
- Toast the tortillas over an open gas stovetop flame on medium or low heat - (depending on your stovetop). Use tongs and flip them often until lightly charred and blackened around the edges. Note: Watch your tortillas carefully at all times and adjust the flame if they get too burned. Flip the tortillas quickly with tongs as they start to get blackened around the edges.
Assemble
- Assemble the tacos by stuffing the cooked shrimp (and all the juices from the skillet) into the warmed, lightly charred tortillas (you can use 1 or 2 tortillas per taco). Top with mango salsa and crumbled Feta cheese. Make sure to pour all the juices from the mango salsa bowl into the tacos.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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