Save My neighbor showed up one evening with a bag of fresh shrimp and a bottle of sriracha, insisting we figure out dinner together. We stood in my kitchen debating flavor combinations until someone mentioned mango, and suddenly everything clicked. The sweetness cut through the heat in a way that felt both surprising and obvious. That night we made eight tacos and devoured every single one while sitting on the back porch. It became the recipe I reach for whenever I want something fast, bright, and a little bit bold.
I made these tacos for a small gathering once, and people kept wandering back into the kitchen asking what was in the sauce. One friend scraped the bowl clean with a tortilla chip. Another admitted she usually avoided shrimp but couldnot stop eating these. Watching everyone build their own tacos exactly how they wanted them turned dinner into something unexpectedly interactive and fun.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sharp, and make sure theyre dry before seasoning so they sear instead of steam.
- Olive oil: Just enough to help the spices stick and give the shrimp a light sear without adding grease.
- Smoked paprika: This adds a subtle smoky depth that makes the shrimp taste like theyve been kissed by a grill even when cooked indoors.
- Garlic powder: It disperses evenly over the shrimp and toasts slightly in the pan, giving you that warm savory note without burning fresh garlic.
- Sriracha sauce: The base of your glaze, it brings heat and a touch of fermented tang that pairs beautifully with honey.
- Honey: Balances the sriracha and helps the sauce cling to the shrimp with a glossy finish.
- Lime juice: Brightens everything and cuts through richness, making each bite feel lighter.
- Soy sauce: Adds umami and a hint of salt that deepens the flavor without making it taste Asian fusion in a heavy handed way.
- Ripe mango, diced: Choose a mango that yields slightly to pressure and smells sweet at the stem, it should be soft enough to dice cleanly.
- Red onion, finely chopped: Adds sharpness and crunch, but rinse it under cold water if the bite feels too strong.
- Red bell pepper, diced: Contributes sweetness and color, plus it holds up well in the salsa without getting mushy.
- Jalapeño, seeded and minced: Seeding it keeps the heat manageable, but leave a few seeds in if you like things spicier.
- Fresh cilantro, chopped: The herbal brightness ties the salsa together, but you can swap parsley if cilantro tastes like soap to you.
- Corn or flour tortillas: Warm them directly over a gas flame or in a dry skillet for a few seconds per side until they puff and char slightly.
- Shredded red cabbage: Adds crunch and a pop of color that contrasts beautifully with the warm shrimp.
- Lime wedges: A final squeeze over the assembled taco brings everything into focus.
Instructions
- Season the shrimp:
- Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper in a medium bowl 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 heat until it shimmers, then add the shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink, opaque, and just barely firm, then pull them off the heat immediately to avoid rubberiness.
- Make the sriracha glaze:
- Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth. Pour it over the hot shrimp and toss gently so every piece gets coated in that glossy, spicy sweetness.
- Prepare the mango salsa:
- Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir it gently so the mango stays intact and the flavors start to mingle.
- Warm the tortillas:
- Heat your tortillas in a dry skillet or directly over a gas flame for about 15 seconds per side until they puff slightly and develop a few charred spots. Stack them and cover with a towel to keep them soft.
- Assemble the tacos:
- Place 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 immediately with lime wedges on the side for squeezing.
Save There was a night when I made these tacos after a long week, and the kitchen filled with the smell of lime and charred tortillas. I sat alone at the table with my plate and felt the tension drain out of my shoulders with every bite. Sometimes a meal doesnot need to be fancy or shared to feel like exactly what you needed.
Customizing Your Tacos
If mango isnot in season or you just want to switch things up, pineapple or diced peach work beautifully in the salsa. I have also added thinly sliced radishes for extra crunch and a peppery bite that cuts through the sweetness. Some people like a drizzle of crema or a sprinkle of crumbled cotija cheese on top, and honestly, both additions are worth trying. The base recipe is forgiving enough that you can adjust it based on whatÕs in your fridge or what sounds good that day.
Pairing and Serving
These tacos pair well with a crisp, citrusy white wine like Sauvignon Blanc or a light Mexican lager. I have served them with a simple side of black beans or cilantro lime rice, but theyÕre honestly filling enough on their own. If youÕre feeding a crowd, set out all the components and let people build their own tacos, it turns dinner into something casual and interactive. Leftover salsa keeps for a day in the fridge and tastes great spooned over grilled chicken or fish.
Storage and Reheating
Store the shrimp, salsa, and cabbage separately in airtight containers in the fridge for up to two days. Reheat the shrimp gently in a skillet over low heat with a splash of water to keep them from drying out. The salsa will release some liquid as it sits, so drain it slightly before using. Tortillas are best warmed fresh, but you can wrap them in foil and reheat them in a low oven if needed.
- Keep the sriracha glaze on the side if you plan to store leftovers so the shrimp donot get soggy.
- The mango salsa tastes brightest the day itÕs made, but itÕs still delicious the next day.
- Assemble tacos right before serving to maintain the best texture and contrast.
Save These tacos have become my go to whenever I want something that feels special without requiring much effort. They remind me that good food doesnot have to be complicated, just thoughtful and made with ingredients that actually taste like something.
Recipe Questions & Answers
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15-20 minutes before cooking. Pat dry thoroughly to ensure proper searing.
- → What can I substitute for mango in the salsa?
Pineapple, peach, or papaya make excellent substitutes. Choose ripe fruit that's slightly firm for the best texture. The sweetness will balance the spicy sriracha beautifully.
- → How do I make these tacos less spicy?
Reduce the sriracha sauce to 1 tablespoon and omit the jalapeño from the salsa. You can also add more honey to the sauce for additional sweetness that mellows the heat.
- → Should I use corn or flour tortillas?
Both work wonderfully. Corn tortillas offer authentic flavor and are gluten-free, while flour tortillas are softer and more pliable. Warm them before serving for the best texture.
- → Can I prepare components ahead of time?
Absolutely. The mango salsa can be made up to 4 hours ahead and refrigerated. Season and cook the shrimp just before serving for optimal texture and flavor.
- → What sides pair well with these tacos?
Black beans, cilantro-lime rice, or a simple avocado salad complement these tacos beautifully. Chips with guacamole also make a great starter.