Too hot to turn on the oven? These Spicy Shrimp Tacos are the perfect summer fix for your family.
They are bright, zingy, and come together in a flash. You will love how fresh and vibrant every bite feels on a warm evening.
Why This Recipe Is a Winner
This recipe is a total winner for busy summer weeknights. It is ready in 30 minutes or less from start to finish.
The sweet mango salsa balances the spicy shrimp perfectly. It is a nutritious meal that feels like a special treat. Your family will keep asking for these Spicy Shrimp Tacos all season long.
Simple Cooking Steps
Making these tacos is a total breeze for any beginner cook. You just toss the shrimp in spices and sear them quickly in a pan. The salsa is a simple chop-and-stir job that anyone can do.
No fancy equipment or long prep times are needed here. You will feel like a pro in your own kitchen today.
Simple Ingredients
These tacos use fresh seasonal produce and simple pantry staples you likely have on hand.
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1 ripe mango, peeled and diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 jalapeño, seeded and minced
- 8 small corn tortillas
- 1 cup shredded red cabbage
Step-by-Step Directions
- In a medium bowl, combine the diced mango, red onion, cilantro, lime juice, and minced jalapeño to create the salsa; set aside for flavors to meld.
- In a separate large bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, cayenne, garlic powder, and salt until evenly coated.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque.
- Warm the tortillas in a dry skillet or over an open flame for 30 seconds per side until pliable.
- Assemble the tacos by placing a portion of shredded cabbage on each tortilla, followed by 3 to 4 shrimp and a generous spoonful of mango salsa.
- Serve immediately with fresh lime wedges.
Best Ways to Enjoy It
Serve these tacos warm for the most satisfying experience. Add a squeeze of fresh lime for extra zing and brightness. They pair perfectly with a cold glass of iced tea or lemonade. Invite some friends over and make it a fun backyard taco party.
How to Store Leftovers
Store the shrimp and mango salsa in separate airtight containers. They will stay fresh in the fridge for up to two days. Reheat the shrimp gently in a pan over medium heat. The salsa tastes even better the next day as the flavors meld together.
Recipe Tips for Best Results
- Use a very ripe mango for the best natural sweetness in your salsa.
- Pat the shrimp dry before seasoning to help them get a golden crust.
- Don’t skip warming the tortillas as it makes them much easier to fold.
- Adjust the cayenne pepper if you prefer a milder or spicier taco.
- For a summer party, double the batch because they go fast.
- Add a dollop of sour cream or Greek yogurt to cool things down.
Ways to Switch It Up
- Swap the shrimp for diced chicken breast for a different protein option.
- Try using fresh pineapple instead of mango for a tart tropical twist.
- Use flour tortillas or lettuce wraps if you prefer a softer bite.
- Add creamy avocado slices to make the tacos even more filling.
Common Questions
Can I use frozen shrimp?
Yes, you can certainly use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking. This ensures they sear properly in the pan.
Is this recipe too spicy for kids?
The spice level is moderate, but you can easily adjust it. Simply omit the cayenne and the jalapeño if your kids prefer a milder flavor. The mango salsa will still taste delicious!
I hope these vibrant tacos bring a little summer joy to your dinner table. They are so fresh, fast, and full of flavor. Give them a try tonight and enjoy the sunshine!
— Lidia
Spicy Shrimp Tacos with Mango Salsa
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1 ripe mango , peeled and diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 jalape ño, seeded and minced
- 8 small corn tortillas
- 1 cup shredded red cabbage
Instructions
- In a medium bowl, combine the diced mango, red onion, cilantro, lime juice, and minced jalapeño to create the salsa; set aside for flavors to meld.
- In a separate large bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, cayenne, garlic powder, and salt until evenly coated.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until pink and opaque.
- Warm the tortillas in a dry skillet or over an open flame for 30 seconds per side until pliable.
- Assemble the tacos by placing a portion of shredded cabbage on each tortilla, followed by 3 to 4 shrimp and a generous spoonful of mango salsa.
- Serve immediately with fresh lime wedges.
