Sriracha Shrimp Tacos with Mango

My neighbor came back from a food truck festival raving about these tacos that somehow tasted like summer and heat all at once. She couldn't stop talking about the mango against the spicy shrimp, so I decided to recreate them at home the next weekend. The kitchen smelled like lime and garlic, and when I took that first bite, I understood exactly what she meant. It was one of those dishes that felt exciting and effortless at the same time. I've been making them ever since, tweaking the heat level depending on who's coming over.

I made these tacos for a small birthday dinner once, and my friend who claimed she didn't like seafood ended up eating four of them. She kept going back for more mango salsa, piling it high on each tortilla like it was the main event. By the end of the night, she asked me to text her the recipe. It was a quiet victory, the kind that happens when food surprises someone in the best way.

Ingredients

• Large shrimp, peeled and deveined: The star protein here, shrimp cooks fast and soaks up the sriracha glaze like a dream, just make sure they're fully thawed and patted dry before seasoning.
• Olive oil: Helps the spices cling to the shrimp and prevents sticking in the skillet, a small amount goes a long way.
• Smoked paprika: Adds a subtle smoky depth that complements the sweetness of the mango and honey without overpowering anything.
• Garlic powder: I prefer powder here for even distribution across every shrimp, fresh garlic can burn too quickly in a hot skillet.
• Sriracha sauce: The backbone of the glaze, it brings heat and a hint of fermented tang that makes everything taste more alive.
• Honey: Balances the sriracha's fire with a gentle sweetness, and it helps the sauce cling to the shrimp beautifully.
• Lime juice: Brightens everything, cuts through richness, and ties the shrimp and salsa together with a citrusy thread.
• Soy sauce: A small splash adds umami and a touch of saltiness that deepens the overall flavor.
• Ripe mango, diced: The sweeter and juicier, the better, it should be soft enough to dice cleanly but not mushy.
• Red onion, finely chopped: Adds a sharp bite that mellows slightly when mixed with lime juice, don't skip the fine chop or it'll dominate each bite.
• Red bell pepper, diced: Gives the salsa a crisp, sweet crunch and a pop of color that makes the whole plate look vibrant.
• Jalapeño, seeded and minced: Seeding keeps the heat manageable, but leave a few seeds in if you like things spicier.
• Fresh cilantro, chopped: Brings a fresh, herbal note that ties all the salsa ingredients together, use the tender stems too for extra flavor.
• Corn or flour tortillas, warmed: Warming them makes them pliable and fragrant, I like to char mine slightly over an open flame for extra flavor.
• Shredded red cabbage: Adds crunch and a mild peppery note, plus it looks gorgeous against the bright mango and pink shrimp.

Instructions

Season the Shrimp:

In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is evenly coated. The spices should cling to the shrimp like a light, fragrant dust.

Cook the Shrimp:

Heat a large skillet over medium-high heat until it's nice and hot, then add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink, opaque, and just cooked through, then remove from heat to avoid rubbery texture.

Make the Sriracha Glaze:

In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until smooth and glossy. Pour the glaze over the hot shrimp and toss gently to coat every piece in that sweet, spicy goodness.

Prepare the Mango Salsa:

In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt. Mix gently so the mango stays in chunky pieces and everything is evenly distributed.

Assemble the Tacos:

Place a small handful of shredded red cabbage on each warmed tortilla, then top with a few sriracha-glazed shrimp and a generous spoonful of mango salsa. The layers should look colorful and inviting, like a little edible celebration.

Serve:

Serve the tacos immediately with lime wedges on the side for squeezing. The lime adds a final burst of brightness that ties everything together.

Pin it

One summer evening, I set up a taco bar on the patio with all the toppings in little bowls, and everyone built their own. My brother-in-law, who usually goes heavy on the meat and light on everything else, piled his tortilla so high with mango salsa it barely closed. He looked up, surprised at himself, and said it was the best part. That night, the tacos weren't just dinner, they were the reason we all stayed outside talking until the stars came out.

Choosing Your Tortillas

Corn tortillas give you that authentic, slightly earthy flavor and hold up well under the weight of toppings, especially if you double them up. Flour tortillas are softer and more pliable, great if you're feeding kids or anyone who prefers a milder base. I like to warm them directly over a gas flame for a few seconds on each side until they get little charred spots and smell toasty. If you don't have a gas stove, a dry skillet works just as well, just heat them until they're soft and foldable. The key is never to serve them cold or straight from the package, that's a one-way ticket to sad tacos.

Adjusting the Heat Level

If you're cooking for people with different spice tolerances, make the sriracha glaze on the milder side and put extra sriracha on the table for those who want more kick. You can also control the heat in the mango salsa by removing all the jalapeño seeds or swapping it for a milder pepper like poblano. I've served these tacos to friends who can't handle much spice, and they still loved them because the mango and lime carry so much flavor on their own. The beauty of this recipe is that it's flexible, you can dial it up or down without losing the soul of the dish. Just taste as you go and trust your instincts.

Storage and Leftovers

Store the shrimp, mango salsa, and toppings separately in airtight containers in the fridge, and they'll keep for up to two days. The shrimp can be gently reheated in a skillet over low heat, though they're also delicious cold on a salad the next day. The mango salsa gets even better after sitting overnight as the flavors marry, but the cabbage is best fresh and crunchy.

• Don't assemble the tacos until you're ready to eat or the tortillas will get soggy.
• If the mango salsa releases too much liquid, drain it slightly before spooning it onto the tacos.
• Leftover sriracha glaze is amazing drizzled over rice bowls or grilled chicken.

Pin it

These tacos have become my go-to when I want something that feels special but doesn't stress me out in the kitchen. They're colorful, full of life, and they always make people happy, which is really all you can ask from a recipe.

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?

Pineapple, peach, or papaya make excellent alternatives. Choose ripe fruit for the best sweet-tart balance that complements the spicy shrimp.

→ How do I adjust the spice level?

Reduce sriracha to 1 tablespoon for milder heat, or add extra for more kick. Remove jalapeño seeds completely for less spice in the salsa, or leave them in for bolder flavor.

→ Can I make the salsa ahead of time?

Absolutely. Prepare the mango salsa up to 4 hours in advance and refrigerate. The flavors will meld beautifully, though add cilantro just before serving for maximum freshness.

→ What type of tortillas work best?

Both corn and flour tortillas are delicious. 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 quickly over medium-high heat for just 2-3 minutes per side. They're done when pink and opaque. Overcooking causes toughness, so remove from heat immediately.