Sriracha Shrimp Tacos with Mango Salsa

My neighbor brought back a bottle of sriracha from a farmers market, and we decided to experiment with it on a Tuesday night when neither of us felt like following a plan. We had shrimp in the freezer and a mango that was getting too ripe to ignore. What started as improvisation turned into something we now crave at least twice a month. The combination of sweet mango and spicy shrimp felt like a happy accident that was meant to happen all along.

I made these tacos for a small gathering last spring, and one friend who claimed she didnt like spicy food ended up eating three of them. She kept saying the mango cooled everything down just enough to keep her coming back. Watching her reach for another taco after insisting she was done made me realize this recipe has a sneaky way of winning people over. Its approachable heat, not the kind that makes you panic.

Ingredients

• Large shrimp, peeled and deveined: Look for shrimp that are firm and smell like the ocean, not fishy, and pat them dry before seasoning so the spices stick better.
• Olive oil: Just enough to help the seasonings coat the shrimp and prevent sticking in the pan without making them greasy.
• Smoked paprika: This adds a subtle smokiness that makes the shrimp taste like they came off a grill even when you cook them on the stovetop.
• Garlic powder: It distributes more evenly than fresh garlic when you are working quickly and keeps the shrimp from burning.
• Sriracha sauce: The base of the glaze, bringing just the right amount of heat and a touch of fermented tanginess that deepens the flavor.
• Honey: Balances the heat and helps the sauce cling to the shrimp with a glossy finish that looks as good as it tastes.
• Lime juice: Brightens everything and cuts through the richness, making each bite feel fresh and lively.
• Soy sauce: Adds a savory umami note that ties the Asian inspired glaze together beautifully.
• Ripe mango: Choose one that gives slightly when you press it, and dice it small so it mixes well with the other salsa ingredients.
• Red onion: Finely chopped so it adds sharpness without overpowering the sweetness of the mango.
• Red bell pepper: Contributes crunch and a mild sweetness that plays well with the heat from the jalapeno.
• Jalapeno: Seeding it keeps the salsa from being too spicy, but leave a few seeds in if you like more kick.
• Fresh cilantro: Adds a bright herbal note that makes the salsa taste alive and vibrant.
• Corn or flour tortillas: Warming them in a dry skillet for a few seconds on each side makes them soft and pliable and brings out their flavor.
• Shredded red cabbage: Provides a satisfying crunch and a pop of color that makes the tacos look as exciting as they taste.

Instructions

Season the shrimp:

In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is evenly coated. Make sure the shrimp are dry before you start so the seasonings stick and create a light crust when they hit the heat.

Cook the shrimp:

Heat a large skillet over medium high heat and add the seasoned shrimp in a single layer, working in batches if needed to avoid crowding. Cook for 2 to 3 minutes per side until they turn pink and opaque, then remove from heat immediately to keep them tender.

Make the sriracha glaze:

In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until smooth and glossy. Pour the glaze over the hot shrimp and toss gently to coat every piece evenly.

Prepare the mango salsa:

Combine diced mango, red onion, red bell pepper, jalapeno, cilantro, lime juice, and a pinch of salt in a bowl and mix gently so the mango stays in nice chunks. Taste and adjust the lime or salt if needed to balance the sweetness and heat.

Assemble the tacos:

Place a small handful of shredded red cabbage on each warmed tortilla, then top with a few pieces of sriracha glazed shrimp and a generous spoonful of mango salsa. Serve immediately with lime wedges on the side for squeezing over the top.

Save

One evening I served these tacos outside on the patio with string lights overhead and a playlist that felt like summer. My partner said it was the best meal we had made together in months, not because it was fancy, but because it tasted like celebration without any effort. That night, these tacos stopped being just dinner and became our go to for moments when we want to feel a little more alive.

How to Pick the Best Mango

A ripe mango should smell sweet near the stem and give slightly when you press it gently with your thumb. Avoid mangos with wrinkled skin or dark spots, and if your mango is still firm, leave it on the counter for a day or two until it softens. I once used an underripe mango and the salsa tasted flat and starchy, so trust your senses and wait for the fruit to be ready.

Make It Your Own

Swap the mango for diced pineapple or peach if thats what you have, and the salsa will still taste bright and summery. You can also add sliced radishes or toasted pepitas on top for extra crunch and a bit of earthy flavor. If you want more heat, leave the seeds in the jalapeno or drizzle extra sriracha over the assembled tacos.

Serving and Pairing Ideas

These tacos pair beautifully with a crisp citrusy white wine like Sauvignon Blanc or a light lager that wont compete with the bold flavors. Serve them with a side of black beans or cilantro lime rice if you want to make it a fuller meal. I like to put out extra lime wedges and let people squeeze as much as they want because that burst of acidity makes everything pop.

• Set out hot sauce and sour cream so guests can customize their tacos to their own heat tolerance
• Double the mango salsa recipe because it disappears fast and tastes great on chips the next day
• Warm the tortillas wrapped in a clean kitchen towel to keep them soft and warm while you assemble the tacos

Save

These tacos have become one of those recipes I turn to when I want to impress without stress. They taste vibrant, look gorgeous, and remind me that sometimes the best meals come from trusting your instincts and mixing things that shouldnt work but somehow do.

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 them dry before seasoning to ensure proper searing.

→ What can I substitute for mango in the salsa?

Fresh pineapple, peaches, or papaya make excellent alternatives. Choose ripe but firm fruit that holds its shape when diced. Each option brings its own unique sweetness to complement the spicy shrimp.

→ How do I prevent the tortillas from breaking?

Warm tortillas before serving by wrapping them in damp paper towels and microwaving for 30 seconds, or heating them directly over a gas flame for a few seconds per side. This makes them pliable and less likely to crack.

→ Can I make the sriracha sauce milder?

Absolutely. Reduce the sriracha to 1 tablespoon and increase the honey to 2 tablespoons for a sweeter, milder sauce. You can also add a tablespoon of mayonnaise to create a creamy, less spicy coating.

→ How far in advance can I prepare the mango salsa?

The salsa can be made up to 4 hours ahead and refrigerated in an airtight container. Add the lime juice just before serving to maintain the best color and prevent the fruit from becoming mushy.

→ What sides pair well with these tacos?

Cilantro-lime rice, black beans, Mexican street corn, or a simple green salad complement these tacos beautifully. For a lighter option, serve with tortilla chips and guacamole.