Sriracha Shrimp Tacos with Mango (Printable)

Spicy sriracha shrimp meets sweet mango salsa in warm tortillas. A fusion of bold flavors ready in 35 minutes.

# What You’ll Need:

→ Shrimp Preparation

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Sriracha Sauce

07 - 2 tablespoons sriracha sauce
08 - 1 tablespoon honey
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon soy sauce

→ Mango Salsa

11 - 1 large ripe mango, diced
12 - 1/2 small red onion, finely chopped
13 - 1/2 red bell pepper, diced
14 - 1 small jalapeño, seeded and minced
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Pinch of salt

→ For Serving

18 - 8 small corn or flour tortillas, warmed
19 - 1 cup shredded red cabbage
20 - Lime wedges

# How To Make:

01 - In a medium bowl, combine shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
02 - Heat a large skillet over medium-high heat. Add seasoned shrimp and cook 2 to 3 minutes per side until pink and fully cooked through. Transfer to a plate.
03 - In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until well combined. Pour sauce over cooked shrimp and toss to coat evenly.
04 - Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently to preserve fruit texture.
05 - Place small handful of shredded red cabbage on each warm tortilla. Top with sriracha shrimp and generous spoonful of mango salsa.
06 - Arrange assembled tacos on serving platter and serve immediately with lime wedges on the side.

# Top Suggestions:

01 -
  • The sriracha-honey glaze clings to every curve of the shrimp and tastes like the best takeout you never ordered.
  • Mango salsa brings juicy sweetness that cools the heat and makes each bite feel alive.
  • Everything comes together in half an hour, so you can impress yourself on a weeknight.
  • The textures, from crisp cabbage to tender shrimp, make these tacos impossible to put down.
02 -
  • Don't overcook the shrimp or they turn rubbery and sad, pull them off the heat as soon as they curl and turn opaque.
  • Toss the shrimp in the glaze while they're still hot so the sauce thickens slightly and clings instead of pooling at the bottom.
  • Dice the mango into small, even pieces so every bite of salsa has a little sweetness without overwhelming the taco.
03 -
  • Use a hot skillet and don't crowd the shrimp so they get a nice sear instead of steaming in their own moisture.
  • Taste the salsa before serving and adjust lime or salt to your liking, mangoes vary in sweetness.
  • Warm tortillas in batches and keep them wrapped in a towel so they stay soft while you assemble the tacos.
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