Shrimp Tacos with Mango Salsa

March 25, 2021
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This recipe for shrimp tacos with mango salsa is a quick and easy dinner option. Warm tortillas filled with shrimp and topped with mango salsa and creamy cilantro avocado dressing. These tacos are guaranteed to be a crowd-pleaser.

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 taco ’bout how delicious this recipe is!

Happy Eats!

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 topped with mango salsa and creamy cilantro avocado dressing

Shrimp Tacos with Mango Salsa

This recipe for shrimp tacos with mango salsa is a quick and easy dinner option. Warm tortillas filled with shrimp and topped with mango salsa and creamy cilantro avocado dressing. These tacos are guaranteed to be a crowd-pleaser.
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Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6 tacos
Calories 133 kcal

Ingredients
  

  • Mango Salsa
  • Creamy Cilantro Avocado Dressing
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled, deveined, and tails removed
  • corn tortillas, warmed

Instructions
 

Mango Salsa and Cilantro Avocado Dressing

  • Prepare mango salsa and creamy cilantro avocado dressing, set aside.

Shrimp

  • 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.

Assembly

  • Warm tortillas. Place 3-4 shrimp in each taco and then top with mango salsa and a drizzle of creamy cilantro avocado dressing.

Notes

1. Mango Salsa and Cilantro Avocado Dressing:  Salsa and dressing can be made up to five hours in advance.  Cilantro avocado dressing will last 3-5 days in the refrigerator.  The mango salsa will last up to two days depending on the ripeness of produce used but will begin to lose freshness after approximately five hours.
2. Storage: The shrimp will last 2-3 days in the refrigerator when stored in an airtight container.
3. Reheat: 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 minutes until warm.
4. Nutritional Value: The nutritional value is only for the shrimp due to the variation in nutritional value in tortillas which will vary by brand and type. The nutritional value for the mango salsa and cilantro avocado dressing can be found on the recipe cards for those recipes.
5. Number of servings: The number of servings will vary.  Depending on the size of the shrimp the number of shrimp per pound will vary.  I used large 20/25 shrimp.  The 20/25 is the approximate number of shrimp per pound.

Nutrition

Serving: 1 tacoCalories: 133 kcalCarbohydrates: 1 gProtein: 19 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gCholesterol: 151 mgSodium: 814 mgPotassium: 222 mgVitamin A: 9 IUVitamin C: 4 mgCalcium: 8 mgIron: 10 mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #theweekendfoodie.


You might also like: Southern Shrimp & Grits, Quick & Easy Breakfast Tostadas

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2 Comments

  • Reply
    The Gourmet Country Girl
    April 7, 2021 at 5:25 pm

    5 stars
    Such a nice and simple recipe with lots of great flavor. Saving to my Pinterest favorites!

    • Reply
      Melissa
      April 9, 2021 at 1:28 pm

      So glad you enjoyed it!

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