Sriracha Shrimp Tacos with Mango (Printable Version)

Juicy shrimp with sriracha sauce and fresh mango salsa wrapped in warm tortillas for bold, balanced flavors.

# Ingredient List:

→ Shrimp Base

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 fresh 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

→ Assembly and Serving

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

# Step-by-Step Instructions:

01 - In a medium bowl, toss the 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 the 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 the mixture over the cooked shrimp and toss gently to coat evenly.
04 - In a bowl, combine diced mango, red onion, red bell pepper, minced jalapeño, cilantro, lime juice, and salt. 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 - Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes about ten times better.
  • The mango salsa is so good you will eat it straight from the bowl with a spoon.
  • You get that restaurant quality flavor without any fancy techniques or hard to find ingredients.
  • Leftovers reheat beautifully, and the salsa keeps getting better as it sits.
02 -
  • Do not overcook the shrimp or they turn rubbery and sad, pull them off the heat the moment they go opaque.
  • Make the mango salsa at least ten minutes ahead so the flavors have time to mingle and marry.
  • If your tortillas are stale or dry, they will crack when you fold them, so always warm them first.
03 -
  • Pat the shrimp completely dry with paper towels before seasoning them so the spices stick and they get a better sear.
  • If you want a charred flavor without a grill, crank the heat up high for the last thirty seconds of cooking.
  • Always taste your mango salsa before serving and add more lime or salt if it tastes flat.
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