Why I Love This Recipe

These are the kind of tacos that instantly make it feel like summer. The juicy shrimp, fresh mango salsa, and creamy lime sauce come together in the perfect balance of sweet, zesty, and just a little spicy. They’re colorful, packed with fresh flavor, and come together so quickly that they’re just as perfect for a busy weeknight as they are for serving friends on the patio.

Enjoying The Leftovers

The shrimp reheat beautifully, and any extra mango salsa is delicious on just about everything.

Storing

Store the shrimp, mango salsa, creamy lime sauce, and tortillas in separate airtight containers in the refrigerator for up to 3 days. Keeping everything separate helps the tacos stay fresh and flavorful.

Reheating

Warm the shrimp in a skillet over medium heat or microwave until just heated through. Assemble the tacos with the chilled mango salsa and creamy lime sauce just before serving.

A close up shot of a taco shell with shrimp, mango, cucumbers, red onion with cilantro and a creamy lime sauce on top.
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Shrimp Tacos with Mango Salsa and a Creamy Lime Sauce

Fresh, colorful, and bursting with summer flavor, these Shrimp Tacos with Mango Salsa are finished with a creamy lime sauce for an easy dinner that tastes restaurant-worthy.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

For the shrimp
  • 1 lb shrimp deveined & tail off
  • 1 packet taco seasoning
  • Avocado oil spray
For the salsa
  • 1 ripe mango, diced
  • 1/2 english cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeds removed and finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper, to taste
For the creamy lime sauce
  • 1/2 cup sour cream
  • 1 tbsp mayo
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp ground cumin
  • 2 tbsp hot sauce
  • Salt and pepper, to taste
Other
  • 6 tortillas
US – M

Instructions

  • In a medium bowl, combine the diced mango, red onion, cucumber, jalapeño, and cilantro. Squeeze the lime juice over the top, season with salt and pepper, and gently toss to combine. Place the salsa in the refrigerator while you prepare the rest of the recipe.
  • In a small bowl, whisk together all of the sauce ingredients until smooth. Refrigerate until you're ready to assemble the tacos.
  • Add the shrimp to a large bowl and toss with the seasoning until evenly coated.
  • Heat a large skillet over medium-high heat and lightly coat it with avocado oil. Add the shrimp and cook for 2-3 minutes per side, or until they're pink and fully cooked.
  • While the shrimp cooks, warm the tortillas in a dry skillet until soft and lightly toasted.
  • Fill each tortilla with the cooked shrimp, top with the mango salsa, and finish with a generous drizzle of the sauce.

Equipment

saute pan
mixing bowls
cutting board
measuring cups
small fry pan

Nutrition Per Serving

Calories: 396kcal | Carbohydrates: 42g | Protein: 28g | Fat: 14g | Fiber: 5g