There’s nothing quite like Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce to bring sunshine to your table. This dish is a perfect fusion of zesty, creamy, and refreshing flavors — succulent shrimp seasoned and seared to perfection, topped with sweet-tangy mango salsa, and finished with a drizzle of vibrant cilantro sauce. Every bite bursts with color and freshness, making it ideal for summer dinners or weekend get-togethers. I once tried this recipe using grilled shrimp and added a bit of jalapeño to the salsa for extra heat — it was absolutely irresistible. Light, flavorful, and easy to prepare, these tacos are guaranteed to impress anyone lucky enough to try them.
Why You’ll Love This Recipe
These Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce bring restaurant-quality flavor right into your kitchen. The sweet and spicy mango salsa perfectly complements the smoky shrimp, while the creamy cilantro sauce ties it all together with a refreshing tang. They’re easy to assemble, customizable, and bursting with tropical flair. Perfect for taco nights, casual dinners, or festive occasions, this recipe delivers a satisfying balance of texture and flavor in every bite.
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Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce: A Tropical Twist on Taco Night
- Total Time: 30 minutes
- Yield: 4 servings (8 tacos)
- Diet: Low Fat
Description
Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce are a vibrant and flavorful meal featuring juicy, spiced shrimp tucked into warm tortillas, topped with a refreshing mango salsa and drizzled with a tangy, herby cilantro-lime sauce. Perfect for summer dinners or taco nights.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 8 small corn or flour tortillas
- 1 tablespoon butter (for toasting tortillas)
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 small jalapeño, seeded and minced
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
- For the Creamy Cilantro Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Salt to taste
Instructions
- In a bowl, toss shrimp with olive oil, chili powder, paprika, cumin, cayenne, salt, and pepper. Set aside to marinate for 10 minutes.
- Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side, until pink and opaque. Remove from heat and keep warm.
- In a small bowl, combine all mango salsa ingredients. Mix well and chill until ready to serve.
- In another bowl, whisk together all ingredients for the creamy cilantro sauce until smooth. Adjust salt and lime juice to taste.
- Warm tortillas in a skillet with a little butter or directly over a flame until slightly charred.
- Assemble tacos: place shrimp on each tortilla, top with mango salsa, and drizzle with creamy cilantro sauce. Garnish with extra cilantro and lime wedges.
Notes
- For a dairy-free version, use vegan yogurt or avocado instead of sour cream.
- Grilled shrimp can be used instead of pan-seared for a smoky flavor.
- The mango salsa and sauce can be prepared ahead and stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mexican Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp – Fresh or frozen shrimp, peeled and deveined. They cook quickly and absorb flavors beautifully.
Olive oil – Helps the shrimp sear evenly and enhances their natural sweetness.
Garlic powder, paprika, cumin, and chili powder – Create a smoky, slightly spicy flavor blend that pairs perfectly with seafood.
Salt and black pepper – Essential for seasoning and balance.
Corn or flour tortillas – The base for the tacos; warm them before assembling for the best texture.
Mango – Adds a burst of sweetness and juiciness that complements the shrimp’s spice.
Red onion – Provides crunch and a mild sharpness to the salsa.
Red bell pepper – Adds color and a crisp, sweet bite.
Fresh cilantro – Brings herbal freshness to both the salsa and the sauce.
Lime juice – Adds bright acidity to the shrimp, salsa, and sauce.
Greek yogurt or sour cream – The creamy base for the cilantro sauce that balances the heat.
Mayonnaise – Adds richness and smooth texture to the sauce.
Garlic – Gives the sauce its signature punch.
Honey – Softens the tang and rounds out the flavors of the sauce.
Directions
- Prepare the shrimp: In a bowl, toss shrimp with olive oil, garlic powder, paprika, cumin, chili powder, salt, and pepper. Set aside to marinate for 10 minutes.
- Make the mango salsa: In a separate bowl, combine diced mango, red onion, red bell pepper, chopped cilantro, and lime juice. Mix gently and refrigerate until ready to use.
- Prepare the creamy cilantro sauce: In a blender or food processor, combine Greek yogurt, mayonnaise, lime juice, garlic, honey, and fresh cilantro. Blend until smooth and creamy. Adjust seasoning with salt and pepper.
- Cook the shrimp: Heat a skillet or grill pan over medium-high heat. Cook the shrimp for about 2 minutes per side until pink and slightly charred.
- Assemble the tacos: Warm the tortillas and layer them with shrimp, a spoonful of mango salsa, and a drizzle of creamy cilantro sauce.
- Serve immediately with lime wedges and extra sauce on the side.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people (about 8 tacos).
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Storage/reheating
Store leftover shrimp, salsa, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the shrimp gently in a skillet over low heat or enjoy them cold for a quick, refreshing taco bowl. Avoid microwaving the shrimp for too long to prevent overcooking. The mango salsa is best enjoyed fresh for the brightest flavor.
Variations and Customizations
Spicy Shrimp Tacos
Add cayenne pepper or sliced jalapeños for an extra kick of heat.
Grilled Shrimp Version
Grill the shrimp over open flame for a smoky, charred flavor.
Avocado Mango Salsa
Mix diced avocado into the mango salsa for extra creaminess and richness.
Cilantro-Lime Slaw
Add a shredded cabbage slaw tossed in lime juice and cilantro for extra crunch.
Tropical Twist
Add diced pineapple or papaya to the mango salsa for a sweeter, fruitier flavor.
Low-Carb Option
Swap tortillas for lettuce wraps for a fresh, keto-friendly version.
Creamy Chipotle Sauce
Replace cilantro sauce with a smoky chipotle mayo for a bold variation.
Garlic Butter Shrimp
Cook shrimp in garlic butter instead of olive oil for a richer, more indulgent flavor.
Dairy-Free Option
Use vegan mayo and coconut yogurt for a dairy-free alternative.
Shrimp Taco Bowl
Serve over rice or quinoa with all the toppings for a satisfying taco bowl meal.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before seasoning to ensure they cook evenly.
2. How do I keep the shrimp from becoming rubbery?
Avoid overcooking — shrimp only need about 2 minutes per side.
3. Can I use store-bought mango salsa?
Yes, but homemade offers fresher flavor and better texture.
4. What tortillas work best?
Corn tortillas provide authentic flavor, while flour tortillas are softer and easier to fold.
5. Can I make this ahead of time?
Yes, prep the salsa and sauce ahead; cook the shrimp right before serving for best results.
6. What can I substitute for mango?
Pineapple or peaches work well for a similar tropical sweetness.
7. Can I bake the shrimp instead of pan-frying?
Yes, bake at 400°F (200°C) for 8–10 minutes, flipping halfway through.
8. How spicy are these tacos?
Mild to medium — adjust chili powder or add jalapeño to your preference.
9. Can I use another protein?
Yes, fish, chicken, or tofu can replace shrimp with the same seasonings.
10. What sides pair well with shrimp tacos?
Try Mexican rice, black beans, or a light cucumber-lime salad.
Conclusion
Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce bring a burst of tropical freshness and bold flavor to your dinner table. The contrast of spicy shrimp, sweet mango, and creamy sauce creates an irresistible harmony that’s both refreshing and satisfying. Whether you’re hosting a taco night or looking for a quick yet impressive meal, this recipe is a guaranteed crowd-pleaser. Simple, colorful, and bursting with zest — it’s everything you want in a perfect summer taco.
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