Sriracha Shrimp Tacos with Mango (Print version)

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

# What You'll Need:

→ Shrimp Seasoning

01 - 1 lb 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 Service

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

# Expert Advice:

01 -
  • The homemade sriracha sauce is sweet, tangy, and totally customizable to your spice tolerance.
  • Mango salsa adds a bright, juicy crunch that balances the richness of the shrimp beautifully.
  • Everything comes together in under 40 minutes, making it perfect for weeknight dinners or casual gatherings.
  • It's a fusion dish that feels restaurant-worthy but requires no fancy techniques.
02 -
  • Don't overcook the shrimp, they go from perfectly tender to rubbery in seconds, so watch them closely and pull them off the heat as soon as they turn opaque.
  • Warm your tortillas properly or they'll crack when you fold them, I learned this the hard way at a taco night that turned into a mess of broken shells.
  • Let the mango salsa sit for at least 10 minutes before serving so the flavors meld together, it makes a noticeable difference in taste.
03 -
  • Pat the shrimp completely dry before seasoning so the spices stick better and the shrimp get a light sear instead of steaming in the pan.
  • If your mango isn't quite ripe, let it sit on the counter for a day or two, underripe mango in the salsa tastes bland and fibrous.
  • A squeeze of lime over the finished tacos right before eating makes everything taste brighter and more restaurant-quality.
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