Pin it There was a Thursday night last summer when I had shrimp thawing and no plan whatsoever. I opened the fridge and found a mango that was just hitting peak ripeness, and suddenly I remembered a taco truck I'd tried in San Diego that did this wild sweet-and-spicy thing. I didn't have their recipe, but I had sriracha, honey, and a hunch. What came together in my kitchen that night turned into something my family requests at least twice a month now.
I made these for a small backyard gathering once, and people kept wandering back to the kitchen asking what was in the sauce. One friend stood by the stove and ate three tacos before the rest even sat down. The combination of that sticky, tangy sriracha glaze and the cool mango salsa does something almost unfair to your taste buds. It's the kind of dish that makes people lean in and say, wait, you made this?
Ingredients
- Large shrimp, peeled and deveined: Go for the biggest shrimp you can afford because they stay juicy and don't overcook as fast, and make sure they're fully thawed and patted dry before seasoning.
- Olive oil: Just enough to help the spices stick and give the shrimp a little sear without making them greasy.
- Smoked paprika: This adds a subtle smokiness that makes the shrimp taste like they came off a grill even if you're using a skillet.
- Garlic powder: I use powder here instead of fresh because it coats the shrimp evenly and doesn't burn in the hot pan.
- Sriracha sauce: The base of the glaze, bringing heat and a slight fermented tang that's hard to replicate with anything else.
- Honey: Balances the sriracha and helps the sauce cling to the shrimp like a sticky, glossy coating.
- Lime juice: Brightens everything and cuts through the richness, plus it makes the shrimp taste fresher.
- Soy sauce: Just a teaspoon adds umami depth and a little saltiness that ties the whole glaze together.
- Ripe mango, diced: You want it soft enough to be sweet but firm enough to hold its shape, and always taste a piece first to make sure it's not bland.
- Red onion, finely chopped: Adds sharpness and crunch, and I always rinse mine under cold water for a few seconds to mellow the bite.
- Red bell pepper, diced: Gives the salsa color and a mild sweetness that plays well with the mango.
- Jalapeño, seeded and minced: Seeding it keeps the heat manageable, but leave a few seeds in if you like things spicier.
- Fresh cilantro, chopped: This is non-negotiable for me because it adds that fresh, herby brightness that makes the salsa sing.
- Corn or flour tortillas: Warm them on a dry skillet or directly over a gas flame until they're soft and just starting to char in spots.
- Shredded red cabbage: Adds crunch and a pop of color, and it stays crisp even after the tacos sit for a minute.
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 lightly 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's really hot, then add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and just opaque. Don't move them around too much or they won't get that nice golden edge.
- Make the sriracha glaze:
- In a small bowl, whisk together sriracha, honey, lime juice, and soy sauce until smooth. Pour it over the hot shrimp right in the skillet and toss everything together until the shrimp are glossy and sticky.
- Prepare the mango salsa:
- Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl and mix gently. Taste it and adjust the lime or salt if needed.
- Warm the tortillas:
- Heat your tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp towel and microwave for 20 seconds. You want them soft and pliable, not crispy.
- Assemble the tacos:
- Lay down a small handful of shredded red cabbage on each tortilla, then top with a few pieces of sriracha shrimp and a generous spoonful of mango salsa. Serve right away with lime wedges on the side for squeezing.
Pin it The first time I served these, my husband took one bite and said it tasted like vacation. I'm not sure if it was the mango or the fact that dinner took less than half an hour, but either way, these tacos have this way of making a regular Tuesday feel a little more special. They're bright, messy in the best way, and they remind me that good food doesn't have to be complicated.
Storing and Reheating
I always store the shrimp, salsa, and toppings separately in airtight containers in the fridge because assembled tacos get soggy fast. The shrimp will keep for up to two days, and the salsa stays fresh for about three. When you're ready to eat, reheat the shrimp gently in a skillet over low heat with a tiny splash of water to keep them from drying out. The salsa is best served cold or at room temperature, and the cabbage stays crunchy if you keep it separate until the last second.
Customizing Your Tacos
If you can't find a good mango, diced pineapple or even peach works beautifully in the salsa and brings a similar sweetness. I've also swapped the shrimp for chunks of firm white fish like mahi-mahi, and it's just as good. For extra crunch, I sometimes add sliced radishes or a handful of toasted pepitas on top, and if I'm feeling indulgent, a drizzle of creamy avocado sauce or a dollop of sour cream takes these over the top. You can also dial the heat up or down by adjusting the amount of sriracha or leaving more seeds in the jalapeño.
Pairing and Serving Suggestions
These tacos are filling on their own, but I like to serve them with a simple side of black beans or cilantro-lime rice if I'm feeding a crowd. A crisp, citrusy white wine like Sauvignon Blanc or a cold light lager is perfect alongside, and if you want to keep the tropical vibe going, a sparkling agua fresca or even a margarita works beautifully.
- Add a side of tortilla chips with guacamole or queso for a full spread.
- If you're meal prepping, double the mango salsa because it's great on grilled chicken or fish the next day.
- Don't forget the lime wedges, they really brighten up each bite and tie everything together.
Pin it These tacos have become one of those recipes I turn to when I want something that feels like a treat but doesn't ask much of me. They're quick, colorful, and always make people smile.
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 for 15-20 minutes. Pat dry thoroughly before seasoning to ensure proper searing and caramelization in the skillet.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or papaya make excellent substitutes for mango. Choose ripe fruit that's slightly firm for the best texture. Pineapple adds extra tang, while peaches provide a softer, sweeter profile that complements the spicy shrimp beautifully.
- → How spicy are these tacos?
The heat level is moderate and customizable. The sriracha sauce provides a medium kick, balanced by honey's sweetness. For milder tacos, reduce sriracha or skip the jalapeño in the salsa. For extra heat, add more sriracha or leave jalapeño seeds intact.
- → Can I prepare components ahead of time?
Absolutely. Make the mango salsa up to 4 hours ahead and refrigerate. Season the shrimp and mix the sriracha sauce in advance. Cook shrimp just before serving for optimal texture and warmth, as they take only 5-6 minutes to prepare.
- → What type of tortillas work best?
Both corn and flour tortillas work wonderfully. Corn tortillas offer authentic texture and are naturally gluten-free, while flour tortillas are softer and more pliable. Warm them on a dry skillet or directly over a gas flame for enhanced flavor and flexibility.
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp over medium-high heat for just 2-3 minutes per side until they turn pink and opaque. Avoid overcooking, as shrimp continue cooking slightly after removing from heat. They should be firm yet tender when done properly.