Name: Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb shrimp, peeled and deveined; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tsp chili powder; 1/2 tsp paprika; 1/2 tsp cumin; Salt and pepper to taste; 1 tbsp lime juice; 1 ripe mango, diced; 1/2 red bell pepper, diced; 1/4 red onion, finely chopped; 1 jalapeño, minced (optional); 2 tbsp fresh cilantro, chopped; 1 tbsp lime juice (for salsa); Salt to taste (for salsa); 1/4 cup Greek yogurt or sour cream; 2 tbsp mayonnaise; 1 tbsp lime juice (for sauce); 1/4 cup fresh cilantro; 1 clove garlic; Salt and pepper to taste (for sauce); 8 corn or flour tortillas; 1 cup shredded cabbage or lettuce (optional); Lime wedges, for serving

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These Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce are my idea of the perfect handheld bite — fresh, zesty, and packed with bold flavor. I love the way the juicy shrimp pair with the sweet and spicy mango salsa, all wrapped in a warm tortilla and topped with a drizzle of herby, tangy cilantro sauce. They’re bright, satisfying, and perfect for taco night or anytime I want something fun and fresh on the table.

Why You’ll Love This Recipe

I love these tacos because they’re fast, colorful, and layered with flavor. The shrimp cook in minutes and soak up a simple seasoning blend beautifully, while the mango salsa adds a tropical twist that balances everything out. The creamy cilantro sauce ties it all together with a cooling finish. Whether I’m making dinner for friends or treating myself to something special, these tacos always impress without a lot of effort. Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce

Ingredients

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

For the shrimp:

Shrimp, peeled and deveined
Olive oil
Garlic, minced
Chili powder
Paprika
Cumin
Salt and pepper
Lime juice

For the mango salsa:

Mango, diced
Red bell pepper, diced
Red onion, finely chopped
Jalapeño, minced (optional)
Cilantro, chopped
Lime juice
Salt

For the creamy cilantro sauce:

Greek yogurt or sour cream
Mayonnaise
Lime juice
Fresh cilantro
Garlic
Salt and pepper

To serve:

Corn or flour tortillas
Shredded cabbage or lettuce (optional)
Extra lime wedges

Directions

I start by tossing the shrimp with olive oil, garlic, chili powder, paprika, cumin, salt, pepper, and lime juice. I let it marinate for 10–15 minutes while I prep the salsa and sauce.
For the mango salsa, I combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. I mix it well and set it aside.
For the sauce, I blend the yogurt or sour cream, mayo, lime juice, cilantro, garlic, salt, and pepper until smooth and creamy.
I heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, or until pink and cooked through.
I warm the tortillas in a dry pan or microwave until soft and pliable.
I assemble the tacos by layering cabbage (if using), shrimp, a spoonful of mango salsa, and a drizzle of cilantro sauce.
I finish with an extra squeeze of lime and serve immediately.

Servings and timing

This recipe makes about 8 tacos and serves 4 people. It takes around 15 minutes to prep and another 10 minutes to cook, so I have everything ready in under 30 minutes.

Variations

Sometimes I swap the shrimp for grilled fish or tofu for a different take. I’ve also tried pineapple or peach in the salsa when mango isn’t available. For extra spice, I add hot sauce or chipotle to the cilantro sauce. If I’m avoiding dairy, I use a dairy-free yogurt or mayo in the sauce, and it still turns out creamy and flavorful.

Storage/Reheating

I store the shrimp, salsa, and sauce separately in airtight containers in the fridge. The shrimp last up to 2 days, while the salsa and sauce are good for about 3 days. To reheat the shrimp, I quickly warm them in a skillet over low heat — just until heated through, so they don’t get rubbery. I always assemble the tacos fresh right before serving. Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce

FAQs

Can I grill the shrimp instead of pan-frying?

Yes, I often grill the shrimp for extra smoky flavor — just thread them on skewers and grill for 2–3 minutes per side.

What’s the best tortilla to use?

I love corn tortillas for a more authentic feel, but flour tortillas work great too if I want something softer and more flexible.

Can I make the cilantro sauce ahead of time?

Definitely. I make it up to 3 days in advance and store it in the fridge. The flavors get even better as it sits.

Is the mango salsa spicy?

It can be if I include jalapeño, but I leave it out or reduce the amount if I want a milder version.

Can I use frozen shrimp?

Yes, I just make sure they’re fully thawed and patted dry before marinating and cooking to avoid excess moisture.

Conclusion

Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce are one of my favorite easy meals that feel fresh, flavorful, and fun to eat. They come together quickly, are full of vibrant ingredients, and hit that perfect balance of sweet, spicy, and creamy. Whether it’s taco night or just a regular weekday, this recipe always brings sunshine to my plate.