I have never met a taco I didn’t like and that includes these shrimp tacos with mango salsa. I always have a bag of shrimp in the freezer for those nights when we need a quick and easy meal after a busy day. This recipe comes together in less than 30 minutes and is the perfect spring/summer Taco Tuesday dinner.
The mango salsa is light and refreshing and the perfect topping for these shrimp tacos. Add a drizzle of creamy cilantro avocado dressing for the perfect taco ingredient trifeca.
Let’s Talk Ingredients and Substitutions
Shrimp are not all created equal. The choices can be confusing and overwhelming. There is fresh or frozen, head-on or head-off, with shell or without, cocktail or jumbo, white or pink. It all comes down to the dish/recipe you are making.
- What shrimp to use? You will want to use shrimp that have been peeled and deveined with the tails off. I used large 20/25 shrimp. You can substitute for jumbo or smaller shrimp but that will change the cooking time. Shrimp cook quickly and you will need to adjust the cooking time based on the size of the shrimp.
- Fresh or Frozen? Don’t be fooled into thinking that you are getting shrimp that just arrived off the fishmonger’s boat. The vast majority of shrimp is frozen at sea before being delivered to the distributor or retailer. So when you see the display that says “fresh”…it more than likely isn’t. Frozen is typically the best way to go.
- How to defrost shrimp? You can defrost shrimp quickly in a cold water bath in 25-30 minutes. Change out the water every 7-10 minutes. Or if you plan ahead they will defrost in the refrigerator in 5-7 hours.
While the shrimp is the star of this dish, the mango salsa is what takes it to the next level. For the best mango salsa, you will want to use fresh ingredients. My mango salsa recipe includes mangos, cucumbers, purple onion, jalapeno, red peppers, cilantro, and spices. It is not too spicy but adds a tangy freshness to the shrimp. It is the perfect summer salsa.
Don’t forget to top your tacos with a drizzle of creamy cilantro avocado dressing. Or substitute it with some fresh slices of avocado or a scoop of guacamole.
How to Store and Reheat Shrimp
How to store leftover shrimp? The shrimp will last 2-3 days in the refrigerator when stored in an airtight container.
How to reheat shrimp? Shrimp can be reheated but be careful of overheating as shrimp will turn rubbery. Heat at 30-second intervals in the microwave until warm. Or toss them in a skillet for 2-3 until warm.
Let’s Get Cooking
Are you ready for Shrimp Tacos with Mango Salsa? I used large shrimp for this recipe but you can substitute larger or smaller shrimp but reduce the cooking time to avoid overcooked and rubbery shrimp.
Pro-tip: Save some shrimp for a quick on-the-go lunch. This shrimp is great on top of your favorite salad drizzled with some creamy cilantro avocado dressing.
Shrimp Tacos with Mango Salsa
Mango Salsa and Cilantro Avocado Dressing
- Prepare mango salsa and creamy cilantro avocado dressing, set aside.
- Combine chili powder, paprika, garlic powder, salt, and black pepper in a small bowl.
- Pat shrimp dry. Toss in spices and let sit for 10-15 minutes.
- In a large frying pan, heat olive oil over medium-high heat.
- Once olive oil is hot, add shrimp in a single layer and let cook for 1-2 minutes. Flip shrimp and let cook for approximately 2-3 more minutes. Shrimp are cooked once they have turned opaque white with slight pink accents.
- Remove shrimp from skillet and set aside.
- Warm tortillas. Place 3-4 shrimp in each taco and then top with mango salsa and a drizzle of creamy cilantro avocado dressing.
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