Sriracha Shrimp Tacos with Mango

I was skeptical the first time someone suggested putting mango on a taco, convinced fruit had no place next to spice and seafood. But one sweaty August evening, standing over a skillet of sizzling shrimp while my friend chopped a perfectly ripe mango, I watched the golden cubes glisten and smelled that unmistakable tropical sweetness cutting through the heat. One bite later, I was a convert. The way the mango cooled the sriracha without drowning it, the crunch of cabbage against tender shrimp, the little bursts of lime—it all made sense in a way I never expected.

I started making these tacos for casual Friday dinners when I wanted something impressive without the fuss. My neighbor, who claims to hate anything remotely spicy, always asks for seconds and insists the mango somehow makes it tolerable. Watching people build their own tacos at the table, piling on extra salsa or squeezing lime with abandon, turned this into more than just a recipe. It became the thing I make when I want everyone to relax, laugh, and forget about the week.

Ingredients

• Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy, and cook them just until they turn pink to keep them tender and juicy instead of rubbery.
• Olive oil: A light coating helps the spices stick and prevents the shrimp from sticking to the skillet, plus it adds a subtle richness.
• Smoked paprika: This is what gives the shrimp a faint smokiness that plays beautifully with the sweet and spicy sauce, so dont skip it.
• Garlic powder: Fresh garlic can burn in the hot skillet, but the powder seasons evenly and adds that savory backbone.
• Sriracha sauce: The base of the glaze, it brings heat and a slight tang that balances the honey perfectly.
• Honey: Mellows the sriracha and helps the sauce caramelize just a bit on the shrimp, adding a sticky sweetness.
• Lime juice: Freshly squeezed is non negotiable here, it brightens everything and cuts through the richness.
• Soy sauce: A splash adds umami depth that makes the sauce taste more complex than the sum of its parts.
• Ripe mango: Choose one that gives slightly when pressed and smells fragrant, the sweetness and texture are the soul of the salsa.
• Red onion: Finely chopped so it adds sharpness without overwhelming, a quick rinse under cold water can tame its bite if needed.
• Red bell pepper: Adds crunch and a mild sweetness that complements the mango beautifully.
• Jalapeño: Seeding it keeps the heat gentle, but leave a few seeds in if you like a little more kick.
• Fresh cilantro: Love it or hate it, cilantro brings a fresh, herbaceous note that ties the salsa together.
• Tortillas: Warm them on a dry skillet or directly over a gas flame for a few seconds until they puff and soften.
• Shredded red cabbage: The crunch is essential, and the color makes every taco look vibrant and inviting.

Instructions

Season the shrimp:

Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is lightly coated. This step is quick but crucial, it builds the flavor foundation before the shrimp ever hit the heat.

Cook the shrimp:

Heat a large skillet over medium high heat and add the seasoned shrimp in a single layer, letting them sear without moving them for 2 to 3 minutes per side until they turn pink and develop golden edges. Overcrowding the pan will steam them instead of searing, so work in batches if needed.

Make the sriracha glaze:

In a small bowl, whisk together sriracha, honey, lime juice, and soy sauce until smooth and glossy. Pour this over the hot shrimp and toss quickly so every piece gets coated in that sticky, 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, stirring gently so the mango stays in chunky pieces. Taste it and adjust the lime or salt if needed, the salsa should be bright and balanced.

Assemble the tacos:

Lay out the warm tortillas and add a small handful of shredded red cabbage to each one, then top with a few pieces of sriracha shrimp and a generous spoonful of mango salsa. Serve immediately with lime wedges on the side so everyone can squeeze on as much as they like.

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The first time I served these at a backyard gathering, someone asked if I ordered takeout because they looked too good to be homemade. I laughed and handed them the recipe, but secretly I was thrilled that something so simple could feel that special. Now every time I make them, I think of that night, the string lights overhead, the hum of conversation, and the way food can turn an ordinary evening into a memory.

Customizing Your Tacos

If mango isnt in season or you want to switch things up, diced pineapple or peach work beautifully in the salsa and bring their own kind of sweetness. I have also added thinly sliced radishes for extra crunch or a handful of toasted pepitas for a nutty richness that makes every bite more interesting. Sometimes I drizzle a little crema or Greek yogurt mixed with lime over the top, which cools the heat and adds a creamy contrast. The beauty of these tacos is that theyre forgiving and adaptable, so trust your instincts and use what you have on hand.

Pairing and Serving Suggestions

These tacos shine alongside a crisp, citrusy white wine like Sauvignon Blanc or a light lager that doesnt compete with the bright, bold flavors. If youre keeping it casual, a pitcher of agua fresca or even iced tea with lime works just as well. I like to set out bowls of extra salsa, lime wedges, and hot sauce so everyone can customize their plates, turning dinner into a relaxed, interactive experience. A simple side of black beans or cilantro lime rice rounds out the meal without stealing the spotlight.

Storage and Make Ahead Tips

The mango salsa can be made up to a day ahead and stored in an airtight container in the fridge, just hold off on adding the lime juice and cilantro until youre ready to serve. The shrimp are best cooked fresh, but you can season them and keep them covered in the fridge for a few hours before cooking. Leftover shrimp and salsa make an excellent topping for rice bowls or salads the next day, though I rarely have any left.

• Store leftover salsa separately from the shrimp to keep textures intact.
• Reheat shrimp gently in a skillet over low heat to avoid overcooking.
• Warm tortillas just before serving, even if everything else is prepped ahead.

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These tacos have earned a permanent spot in my weeknight rotation, not just because theyre quick and delicious, but because they remind me that cooking doesnt have to be complicated to feel special. I hope they bring a little brightness to your table, too.

Recipe Questions & Answers

→ 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 dry before seasoning to ensure proper searing and coating with the sriracha sauce.

→ What can I substitute for mango in the salsa?

Fresh pineapple, peaches, or even papaya make excellent alternatives. Choose ripe, firm fruit that holds its shape when diced. Each option brings a different sweetness level while maintaining the tropical, refreshing contrast to the spicy shrimp.

→ How do I make these tacos less spicy?

Reduce the sriracha to 1 tablespoon and increase the honey slightly for balance. Remove the seeds and membranes from the jalapeño in the salsa, or omit it entirely. The mango salsa's sweetness also helps temper the heat naturally.

→ Can I prepare any components ahead of time?

The mango salsa can be made up to 4 hours ahead and refrigerated. Season the shrimp up to 2 hours in advance. However, cook the shrimp just before serving to maintain their tender texture and avoid overcooking.

→ What type of tortillas work best?

Both corn and flour tortillas work beautifully. Corn tortillas offer authentic texture and are naturally gluten-free, while flour tortillas provide a softer, more pliable wrap. Warm them on a dry skillet or directly over a gas flame for the best texture and flavor.

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp over medium-high heat for only 2-3 minutes per side until they just turn pink and opaque. Overcooking makes them tough and rubbery. Remove from heat immediately once cooked, as they'll continue cooking slightly from residual heat.