Go Back

Easy Shrimp Tacos with Zesty Mango Salsa & Creamy Cilantro Sauce

Vibrant and flavorful shrimp tacos featuring perfectly seasoned shrimp, zesty mango salsa, and a dreamy creamy cilantro sauce. Quick to prepare in just 30 minutes, this easy and crowd-pleasing dish brings a taste of summer to any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp peeled, deveined, and tails removed; fresh or frozen (thawed!), look for large or jumbo
  • 1 tablespoon olive oil your everyday cooking oil
  • ¾ teaspoon chili powder adds a warm, earthy depth
  • ¼ teaspoon smoked paprika for that lovely hint of smoky flavor without needing a grill
  • ¼ teaspoon garlic powder essential for savory goodness
  • Salt and black pepper to taste, always!
For the Mango Salsa
  • 1½ cups ripe mango diced small; make sure it’s ripe for maximum sweetness and juiciness
  • ⅓ cup red bell pepper finally chopped, for a beautiful color contrast and a gentle crunch
  • 1 small jalapeño minced; remove seeds for less heat, leave some in for a little kick!
  • 2 tablespoons red onion finely diced; a sharp, fresh bite
  • Juice of 1 fresh lime brightens everything up and brings the flavors alive
  • 2 tablespoons chopped cilantro fresh herbs are a must!
  • Pinch of salt to season the salsa
For the Creamy Cilantro Sauce
  • ¾ cup sour cream the creamy base for our dreamy sauce; can also use Greek yogurt for a lighter option
  • ⅓ cup fresh cilantro leaves chopped
  • 1 tablespoon lime juice adds tang and freshness
  • 1 teaspoon honey just a touch to balance the flavors
  • 3 tablespoons mild green salsa adds a subtle savory depth and a hint of spice
  • Salt and pepper to taste
For Assembling the Tacos
  • 6 small corn or flour tortillas your preference, warmed until pliable
  • 1½ cups shredded purple cabbage for that amazing crunch and pop of color
  • Lime wedges perfect for a final squeeze of freshness

Equipment

  • Large skillet
  • Medium bowl
  • Blender or Food Processor
  • Small Bowl

Method
 

  1. Step 1: Whip Up the Mango Salsa: In a medium bowl, combine your beautifully diced mango, finely chopped red bell pepper, minced jalapeño (remember, seeds out for less heat!), finely diced red onion, fresh lime juice, chopped cilantro, and a pinch of salt. Give it a good mix. Once it’s all happy together, cover the bowl and pop it in the fridge. This allows the flavors to meld and chill, which is perfect for a warm taco.
  2. Step 2: Blend the Creamy Cilantro Sauce: Grab your blender or food processor. Add the sour cream, fresh cilantro leaves, lime juice, honey, and mild green salsa. Blend it all up until it’s wonderfully smooth and creamy. Taste it and adjust the salt and pepper to your liking. Transfer to a small bowl, cover, and chill alongside your salsa.
  3. Step 3: Cook the Shrimp: Heat your olive oil in a large skillet over medium-high heat. While that’s warming up, toss your peeled and deveined shrimp with chili powder, smoked paprika, garlic powder, salt, and pepper until every little shrimp is coated in that delicious spice blend. Once your skillet is hot, add the shrimp in a single layer. Sear them for just 2–3 minutes per side. You’ll know they’re done when they turn pink and opaque. Be careful not to overcook them, or they'll get tough! Remove them from the heat immediately.
  4. Step 4: Assemble Your Tacos: Gently warm your corn or flour tortillas in a dry skillet, microwave, or directly over a gas flame for a few seconds until they’re soft and pliable. Lay out your warmed tortillas. Spread a generous dollop of that luscious creamy cilantro sauce down the center of each one. Then, layer on a handful of crispy shredded purple cabbage, followed by your perfectly seared shrimp, and finally, a spoonful (or two!) of the vibrant mango salsa. Don’t forget to drizzle with a little extra creamy cilantro sauce if you like, and serve with fresh lime wedges on the side for an extra burst of zest!

Notes

This recipe is highly adaptable: swap shrimp for grilled chicken or white fish, try pineapple or corn salsa, or add avocado or hot sauce to the creamy cilantro sauce. You can also use crunchy taco shells, lettuce wraps for low-carb, or make it a taco salad. Extra toppings like sliced avocado, crumbled cotija cheese, pickled red onions, or chopped green onions are great additions. When cooking shrimp, avoid overcrowding the skillet and do not overcook, as they can become rubbery. Always taste and adjust seasonings to your preference. Both the mango salsa and creamy cilantro sauce can be made a day in advance and stored in the refrigerator. Warm your tortillas for best results. Store cooked shrimp in an airtight container in the refrigerator for up to 2-3 days. The mango salsa can be stored for up to 2-3 days, and the creamy cilantro sauce for 3-4 days; give the sauce a good stir before serving. It is not recommended to store assembled tacos as tortillas will get soggy.