Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce

These shrimp tacos with mango salsa and creamy cilantro sauce are fresh, zesty, and packed with flavor in every bite. Juicy, spiced shrimp are tucked into warm tortillas, topped with sweet and tangy mango salsa, and drizzled with a herb-loaded sauce that ties it all together. It’s a tropical twist on taco night that I can’t get enough of.

Why You’ll Love This Recipe

I love how vibrant and quick this recipe is. The shrimp cook in minutes, and the mango salsa adds a juicy brightness that balances the spices perfectly. The creamy cilantro sauce cools everything down and adds just the right touch of richness. Whether I’m hosting a casual dinner or just want a light, fun weeknight meal, these tacos are always a hit—and super easy to throw together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• Raw shrimp (peeled and deveined)

• Olive oil

• Chili powder

• Paprika

• Cumin

• Garlic powder

• Salt and pepper

• Lime juice

For the mango salsa:

• Fresh mango (diced)

• Red bell pepper (diced)

• Red onion (finely chopped)

• Jalapeño (seeded and minced)

• Fresh cilantro (chopped)

• Lime juice

• Salt

For the creamy cilantro sauce:

• Greek yogurt or sour cream

• Mayonnaise

• Fresh cilantro (chopped)

• Garlic (minced)

• Lime juice

• Salt

For serving:

• Small corn or flour tortillas

• Shredded cabbage or lettuce (optional)

• Extra lime wedges

Directions

1. I start by tossing the shrimp in olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, and a squeeze of lime juice.

2. I cook the shrimp in a hot skillet for about 2–3 minutes per side, just until they’re pink and slightly golden. Then I set them aside.

3. While the shrimp cooks, I mix the mango salsa ingredients in a bowl—mango, red pepper, onion, jalapeño, cilantro, lime juice, and a pinch of salt. I let it sit so the flavors meld.

4. For the creamy cilantro sauce, I blend or stir together Greek yogurt, mayo, chopped cilantro, garlic, lime juice, and salt until smooth.

5. I warm the tortillas in a dry skillet or the microwave until soft and pliable.

6. To assemble, I layer each tortilla with cabbage (if using), a few shrimp, a spoonful of mango salsa, and a drizzle of cilantro sauce. I top it with a squeeze of lime right before serving.

Servings and timing

This recipe makes about 8 tacos, enough for 3–4 people. It takes roughly 15 minutes to prep and 10 minutes to cook, so I can have everything ready in under 30 minutes.

Variations

Sometimes I swap mango for pineapple or peach if that’s what I have on hand. For a spicier version, I leave the jalapeño seeds in or add a dash of hot sauce to the cilantro crema. When I want to skip dairy, I make the sauce with avocado and lime juice instead. I also love adding a few sliced radishes or pickled onions for extra crunch and color.

Storage/Reheating

The shrimp are best served fresh, but I store any leftovers in the fridge for up to 2 days. I reheat them gently in a skillet to avoid overcooking. The mango salsa keeps well for a day, and the cilantro sauce lasts up to 3 days in the fridge. I keep everything separate and assemble the tacos fresh each time.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them completely and pat them dry before seasoning. They cook just as well as fresh.

Can I grill the shrimp instead?

Definitely. I love grilling them on skewers or in a grill basket for extra smoky flavor.

How spicy is this recipe?

It’s mildly spicy as written. I adjust the heat by using more or less jalapeño in the salsa or adding spice to the shrimp.

Can I make this dairy-free?

Yes, I use dairy-free yogurt or avocado to make a creamy sauce, and skip any cheese toppings.

What tortillas work best?

I use either small corn tortillas for a more traditional flavor or flour tortillas if I want something softer. Both are great.

Conclusion

These shrimp tacos with mango salsa and creamy cilantro sauce are one of my favorite meals when I want something fast, flavorful, and full of color. The sweet, spicy, and creamy combo is unbeatable, and they’re so easy to make. Whether it’s taco Tuesday or just a sunny evening meal, these tacos always bring a little tropical brightness to my table.

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