A Taco Tuesday with these Shrimp Tacos with Mango Lime Salsa CANNOT be topped. In less than 30 minutes, have these spicy shrimp tacos with a sweet and tangy salsa on the table.
Looking for more toppings? Try these Avocado Lime Crema or Cilantro Lime Ranch Dressing.
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30-Minute Tacos
I don't like to put 30 minutes in my recipes often because whenever I make a recipe that says 30 minutes, it never ends up being 30 minutes. But here's the deal. These tacos are the perfect weeknight meal because they can be done in 30 minutes, not including the marinating process. The same goes for my Chimichurri Steak Tacos!
I've made these 100 times. Marinating is important, but as a working parent, I've skipped the marinating process before, and I'm sure I'll skip it again. I can make these even faster if I prep the coleslaw and salsa the night before. I store them in the fridge and they're perfectly chilled for taco night the next night.
I'm a food blogger, so my cooking schedule might look different than most working families. But I still find myself scrounging together meals every week. This taco meal is great because I always keep a bag of frozen shrimp in the freezer.
Ingredient Notes and Substitutions
- Mango Salsa. The mango salsa is sweet, tangy, and slightly spicy. Adjust the spice level by adding more jalapeno or cayenne pepper. I find the smaller I chop the mango, the better it is for dipping chips, but I like to leave it a little chunky for tacos.
- Tortillas. I like to find really small street tacos. They have the best tortilla-to-stuffing ratio for this type of taco. When it is too big a tortilla, it can feel a little bit dry.
- Coleslaw. I love making coleslaw like this because it is so easy. Just lime juice and coleslaw mix. It adds the perfect bit of crunch for a taco with mostly soft ingredients. Do not skip the coleslaw.
- Shrimp. I use medium or large shrimp for a recipe like this. When I'm eating a taco, I want the whole bite to end up in my mouth. I don't like to use jumbo shrimp because you have to bite the shrimp in half while you're eating the taco.
*See the recipe card for full information on ingredients and quantities.
How to Make Mango Shrimp Tacos
Follow these easy step-by-step directions to get these tacos in under 30 minutes (excluding the marinating time).
Step 1: Combine coleslaw and lime juice and toss.
Step 2: Combine mango, red pepper, jalapeno, garlic, cilantro, paprika, chili powder, and salt. Cover and refrigerate.
Step 3: Combine shrimp, olive oil, paprika, chili powder, garlic powder, salt, pepper, and cayenne in a bowl. Cover and refrigerate for 15 minutes to 1 hour.
Step 4: In a large saucepan, add 2 tablespoon olive oil over medium-high heat. Fry shrimp in batches for 2-3 minutes on each side or until opaque.
Step 5: Add the coleslaw to the tortillas. Place 2-3 shrimp in each tortilla and top with mango salsa. Serve!
Pro-Tips
- Marinate your shrimp for at least 15 minutes, but an hour is preferred. Make sure to dry the shrimp with a paper towel before marinating. This will help them get a nice, crispy sear and not stick to the pan.
- The mango salsa is perfect for dipping chips if you want to make a double batch.
What to Serve Shrimp Tacos With
- Shrimp tacos always go well with Bean salads like Cowboy Caviar Salad or Chickpea Cucumber Feta Salad!
- Serve with a delicious vegetable like Italian Green Bean Salad or Italian Lacinato Kale Recipe (Tuscan)
- Add an appetizer to the table with Easy Italian Fried Green Tomatoes or Spinach and Artichoke Dip No Mayo!
Recipe FAQs
Mango salsa is great to serve to guests as an appetizer. Scoop some up with your chips! You can serve it over sheet pan chicken dishes, tacos, fajitas, and burritos.
Make sure to press the shrimp dry with a paper towel before marinating them in olive oil and seasonings. This will help them not stick to the pan and have that nice crispy sear.
What's great about tacos is that they have to be constructed after the cooking process. Everything can be stored separately. Store the shrimp in an airtight container for up to 3 days in the refrigerator. The salsa and the coleslaw can be stored in an air-tight container in the refrigerator for up to 7 days.
Reheat the shrimp by pan-frying in olive oil or in the microwave.
More Taco Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Shrimp Tacos with Mango Lime Salsa
Equipment
- 2 Medium bowls
- 1 large saucepan
Ingredients
- 10 Small tortillas
- 2 Lb Jumbo Shrimp
- ¼ Cup Olive oil
- 1 tablespoon Chili powder
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ¼ teaspoon Cayenne
- 1 12 oz bag Coleslaw
- 1 Lime
Mango Salsa
- 2 Mangos, chopped
- 2 Tbsp Fresh cilantro, chopped
- 1 Jalapeno, chopped
- 2 tablespoon Olive oil
- ½ Lime, juiced
- 1 Clove Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- ½ teaspoon Salt
Instructions
- Combine shrimp, olive oil, paprika, chili powder, garlic powder, salt, pepper, and cayenne in a bowl. Cover and refrigerate for 1 hour.
- Toss the coleslaw in the juice from 1 lime in a bowl.
- Combine mango, red pepper, jalapeno, garlic, cilantro, paprika, chili powder, and salt. Cover and refrigerate.
- In a large saucepan, add 2 tablespoon olive oil over medium high heat. Fry shrimp in batches for about 2-3 minutes on each side or until opaque.
- Add the coleslaw to the tortillas. Place 2-3 shrimp in each tortilla and top with mango salsa. Serve!
Notes
- Marinate your shrimp for at least 15 minutes but an hour is preferred.
- The mango salsa is perfect for dipping chips if you want to make a double batch.
Vinny
The mango salsa to top these tacos is my family's favorite salsa. The tacos are so delicious and easy to make!