Sriracha Shrimp Tacos with Mango Salsa (Printable)

Spicy sriracha shrimp meets fresh mango salsa in warm tortillas for a sweet, tangy fusion meal in just 35 minutes.

# What You Need:

→ Shrimp

01 - 1 lb 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 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

→ Serving

18 - 8 small corn or flour tortillas, warmed
19 - 1 cup shredded red cabbage
20 - Lime wedges for serving

# How to Make:

01 - In a medium bowl, toss 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 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 over cooked shrimp and toss until evenly coated.
04 - Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently to preserve texture.
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 - Arrange tacos on a serving platter and serve immediately with lime wedges.

# Expert Tips:

01 -
  • The sriracha honey glaze clings to the shrimp in a way that makes every bite taste balanced and bold without being overwhelming
  • Fresh mango salsa adds a brightness that cuts through the heat and makes the whole taco feel light and summery even in winter
  • Everything comes together in about half an hour, so its perfect for nights when you want something exciting but dont have much time
  • The textures play beautifully together with tender shrimp, crunchy cabbage, and juicy salsa all wrapped in a warm tortilla
02 -
  • Pat the shrimp completely dry before seasoning or they will steam instead of sear and you will miss out on that light caramelized edge
  • Dont skip warming the tortillas because cold tortillas crack and fall apart when you try to fold them around the filling
  • Let the mango salsa sit for at least five minutes before serving so the flavors have time to mingle and brighten
03 -
  • Toss the shrimp in the glaze while they are still hot so the sauce thickens slightly and clings to every curve
  • Use a cast iron skillet if you have one because it holds heat well and gives the shrimp a better sear
  • Dice the mango into small uniform pieces so every bite of salsa has a little sweetness in it
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