Sriracha Shrimp Tacos with Mango Salsa (Printable)

Juicy shrimp with sriracha sauce and fresh mango salsa in warm tortillas. Sweet, spicy, and tangy perfection.

# What You 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

# Directions:

01 - In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, until pink and cooked through. Remove from heat.
03 - In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce. Pour the mixture over the cooked shrimp and toss to coat evenly.
04 - In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt. Mix gently to combine.
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 - Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent all day on it.
  • The mango salsa is so bright and refreshing it makes you forget you're eating dinner on a weeknight.
  • Every bite has this perfect contrast of creamy, crunchy, spicy, and sweet that keeps you reaching for another taco.
02 -
  • Don't skip patting the shrimp dry before seasoning them, or they'll steam instead of sear and you'll lose that caramelized edge.
  • Make the mango salsa at least 10 minutes ahead if you can, because the flavors meld together and taste even better after sitting for a bit.
  • If your skillet isn't hot enough when you add the shrimp, they'll release water and turn rubbery instead of getting that nice sear.
03 -
  • If you want the shrimp even more flavorful, let them marinate in the spice mixture for 15 to 20 minutes before cooking.
  • Char your tortillas directly over a gas flame for a few seconds on each side to get those little blistered spots that add so much flavor.
  • Taste the mango salsa before serving and adjust the lime, salt, or jalapeño to your preference because every mango is a little different.
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