Sriracha Shrimp Tacos Mango Salsa

The first time I made these tacos was on a Tuesday night when I needed something that felt like a weekend treat but came together fast. I had leftover mango from a failed smoothie experiment and shrimp thawing in the fridge, and suddenly the pieces clicked. Now it's the dinner my friends actually text me about days later, asking when I'll make them again.

Last summer I made these for a backyard dinner with my cousin who swears she doesn't like spicy food. She ended up putting extra sriracha sauce on everything and literally licked her plate clean. We sat on the patio until sunset eating taco after taco, and I realized this recipe isn't just dinner, it's the kind of meal that makes people linger at the table longer than they planned.

Ingredients

• Large shrimp: I learned the hard way that buying frozen shrimp in bulk means I always have dinner ready in under 15 minutes
• Olive oil: Just enough to keep the shrimp from sticking and help those spices cling to every surface
• Smoked paprika: This adds this subtle depth that makes people ask what's in the seasoning blend
• Garlic powder: Because mincing fresh garlic on taco night feels like too much extra work
• Sriracha sauce: The good stuff, obviously, not whatever happened to be on sale
• Honey: Just enough to tame the heat into something everyone can actually enjoy
• Lime juice: Fresh squeezed, always, because bottled lime juice tastes like disappointment
• Ripe mango: Should give slightly when you press it, like a perfectly ripe avocado
• Red onion: Finely chopped so you don't get overwhelmed by raw onion in every bite
• Red bell pepper: Adds this crunch and color that makes the salsa look restaurant-quality
• Fresh cilantro: The one herb I always keep on hand because it transforms everything
• Corn tortillas: Warm them properly and they'll fold without cracking, I promise
• Shredded red cabbage: This isn't just filler, it adds this perfect crunch and makes everything look vibrant

Instructions

Season the shrimp:

Toss everything in a bowl until the shrimp are evenly coated with the spice mixture, like you're giving them a little flavor hug

Sear the shrimp:

Get that skillet good and hot first, then listen for the sizzle that tells you they're getting that gorgeous golden color

Make the magic sauce:

Whisk until the honey dissolves completely, then pour it over the hot shrimp and watch it coat everything in this sticky glaze

Mix the salsa:

Gently fold everything together so the mango doesn't turn into mush, then let it hang out while you assemble

Build your tacos:

Start with cabbage for the base, pile on those sauce-covered shrimp, then top with a generous spoonful of salsa

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My husband asked me to make these for his birthday dinner instead of going out, which was basically the highest compliment he could give. We set up a taco bar with all the fixings and everyone built their own perfect version, but the sriracha shrimp disappeared first, obviously.

Making Ahead

The mango salsa actually gets better after a few hours in the fridge, so I often make it in the afternoon. Just don't dress the shrimp until you're ready to cook, because citrus can start to cook them and change the texture completely.

Customization Ideas

Sometimes I swap the mango for pineapple when I want something even tangier, or add avocado slices if I'm feeling extra. The beauty of tacos is they're basically a template for whatever you're craving, but this combination is honestly hard to improve upon.

Serving Suggestions

I like to set out all the components separately and let everyone build their own tacos, which makes dinner feel more interactive and fun. Plus, people can add as much or as little sriracha sauce as they can handle.

• Have extra lime wedges ready because fresh lime at the end makes everything pop
• Keep the tortillas warm by wrapping them in a clean kitchen towel
• Double the mango salsa if you're serving a crowd, it goes fast

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These tacos have become my go-to for feeding a crowd without spending hours in the kitchen, and nobody ever believes how little time they actually took to make.

Recipe FAQs

→ Can I make the mango salsa ahead of time?

Yes, you can prepare the mango salsa a few hours in advance. Store it in an airtight container in the refrigerator. For best flavor and freshness, it's ideal to add the fresh cilantro and lime juice just before serving.

→ What's the best way to warm tortillas?

You can warm tortillas in several ways. Briefly heat them in a dry skillet over medium-high heat for about 15-30 seconds per side until pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds, or wrap them in foil and bake at 350°F (175°C) for 10 minutes.

→ Can I use frozen shrimp?

Absolutely. If using frozen shrimp, make sure to thaw them completely before preparing. Pat them dry thoroughly with paper towels to ensure they sear well and don't become watery.

→ What can I substitute for mango in the salsa?

If mango isn't available or preferred, you can easily substitute it with other fruits like ripe pineapple, peaches, or even corn. These alternatives will provide a similar sweetness and texture that complements the spicy shrimp.

→ How can I make these tacos spicier or milder?

To increase the heat, add more sriracha to the shrimp sauce or include the seeds from the jalapeño in the salsa. For a milder version, reduce the amount of sriracha or omit the jalapeño entirely.

→ What side dishes pair well with these tacos?

These tacos are delicious on their own, but if you'd like a side, consider a simple green salad, black beans, or cilantro lime rice. A refreshing drink like a crisp, citrusy white wine or a light lager also complements the flavors beautifully.