Shrimp Tacos with Mango Salsa & Creamy Cilantro Sauce

I still remember the first time I tossed sweet mango into a bed of perfectly spiced shrimp — the contrast of bright citrus, cool cilantro crema, and warm tortillas made a plain weeknight feel special. These shrimp tacos with mango salsa and creamy cilantro sauce are fast, colorful, and forgiving, which is why I turn to them whenever I want an easy dinner that tastes restaurant-fresh without the fuss. Serve them for casual dinners, summer cookouts, or when guests swing by last minute.

Why you’ll love this dish

Quick, vibrant, and versatile — these tacos deliver punchy flavor with minimal effort. The shrimp marinate in spices for only a minute and cook in under ten, while the mango salsa and creamy cilantro sauce come together in a bowl. That makes this recipe perfect for weeknights, light weekend lunches, or when you need a bright dish after heavy winter meals. If you want to pair something heartier on the side, a simple pot of chili works surprisingly well with tacos — try this chili recipe for an easy, comforting match: hearty chili with beans.

“Bright, quick, and addictive — the mango salsa is the star and the creamy cilantro sauce ties everything together.” — A regular at my dinner table

How this recipe comes together

A short roadmap so you know what to expect:

1. Season shrimp with oil and spices, then pan-sear until just pink (fast cooking keeps them tender).
2. Dice mango, red onion, jalapeño, and cilantro for a fresh salsa tossed with lime.
3. Whisk sour cream, mayo, cilantro, and lime into a tangy, cooling sauce.
4. Warm tortillas, assemble shrimp, salsa, and drizzle sauce. Ready to eat in about 20 minutes.

Key ingredients

• 1 lb shrimp, peeled and deveined (medium-large works best) — deveined for texture and presentation. Substitute cooked shrimp if short on time; add at the end to warm through only.
• 1 tablespoon olive oil — or use avocado oil for higher smoke point.
• 1 teaspoon chili powder and 1 teaspoon cumin — these create a warm, smoky base; increase chili powder for more heat.
• Salt and pepper to taste.
• 8 small corn or flour tortillas — corn is more authentic; flour stays softer.
• 1 cup mango, diced — pick ripe but firm mango for bright flavor and hold.
• 1/2 red onion, diced — rinsing briefly in cold water mellows sharpness if desired.
• 1 jalapeño, minced — remove seeds for mild heat.
• 1/4 cup cilantro, chopped for salsa; plus 1/4 cup finely chopped for the sauce — fresh cilantro is non-negotiable for the signature flavor.
• Juice of 1 lime for salsa; plus 1 tablespoon lime juice for the sauce.
• 1/2 cup sour cream and 1 tablespoon mayonnaise — mayo lightens the sauce and stabilizes texture; swap Greek yogurt to cut calories.

Note: For substitutes, swap mango with pineapple for a tangier fruit salsa, or use plain yogurt in place of sour cream for a lighter sauce.

Directions to follow

1. Prep: Pat shrimp dry. Dice mango and onion, mince jalapeño (remove seeds if you want less heat), and chop cilantro. Squeeze limes.
2. Season shrimp: In a bowl, toss shrimp with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, and salt and pepper to taste.
3. Cook shrimp: Heat a skillet over medium-high heat. Add seasoned shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Avoid overcooking — they’ll continue to cook slightly off the heat.
4. Make mango salsa: In a separate bowl, combine the diced mango, red onion, jalapeño, 1/4 cup chopped cilantro, and the juice of 1 lime. Toss and taste; adjust salt or lime as needed.
5. Make creamy cilantro sauce: In a small bowl, whisk together 1/2 cup sour cream, 1 tablespoon mayonnaise, 1/4 cup finely chopped cilantro, and 1 tablespoon lime juice. Add a pinch of salt. If you prefer a thinner sauce, stir in a splash of water.
6. Warm tortillas: Briefly warm tortillas in a dry skillet for about 20–30 seconds per side, or stack and microwave wrapped in a damp towel for 20–30 seconds. Keep them warm wrapped in a towel.
7. Assemble: Place shrimp on warm tortillas, top with mango salsa and a drizzle of creamy cilantro sauce. Serve immediately.

Best ways to enjoy it

• Plate tacos with a lime wedge and extra cilantro for garnish.
• Sides: Black beans, grilled corn off the cob, or a crisp cabbage slaw complement textures nicely. For a citrusy dessert after this meal, try a creamy lemon option like this lemon lush recipe: Creamy Lemon Lush.
• Drinks: Cold Mexican lager, a light Sauvignon Blanc, or a sparkling lime agua fresca are great pairings.
• Presentation tip: Place three tacos per plate and add a small bowl of extra sauce so guests can adjust heat and creaminess.

Storage and reheating tips

• Refrigerator: Store leftover components separately. Cooked shrimp and sauce will keep in airtight containers in the fridge for up to 3 days; salsa is best eaten within 24–48 hours (fruit breaks down).
• Freezing: Cooked shrimp can be frozen (tight container or vacuum-sealed) for up to 2–3 months. Avoid freezing assembled tacos — tortillas and salsa suffer texture loss.
• Reheating: Gently reheat shrimp in a skillet over medium-low just until warmed, or steam briefly to avoid turning them rubbery. Warm tortillas in a skillet or microwave wrapped in a damp towel for best texture.
• Food safety: Keep cooked seafood chilled below 40°F and discard any cooked shrimp left at room temperature for over 2 hours.

Pro chef tips

• Don’t overcrowd the pan — cook shrimp in a single layer so they sear and develop color rather than steam.
• Use a very hot skillet and finish shrimp quickly; aim for an internal temperature of 120–125°F for optimal tenderness (they’ll rise to 135°F as they rest).
• Balance salsa acidity: If mango is super sweet, add a touch more lime to brighten.
• Make sauce ahead: The creamy cilantro sauce holds well and can be made the day before, which speeds assembly.
• Tortilla trick: Heat corn tortillas directly over a low flame for a slight char and pliability, turning with tongs.

Creative twists

• Grill option: Thread shrimp on skewers, grill 1–2 minutes per side for char flavor.
• Protein swaps: Use firm white fish (mahi or cod), or for a vegetarian option swap shrimp for charred tofu or roasted chickpeas and a smoky chipotle crema.
• Heat level: Replace jalapeño with serrano for more kick, or add a pinch of cayenne to the shrimp seasoning.
• Sauce variations: Add avocado to the cilantro sauce for a silkier texture, or use Greek yogurt for a tangier alternative.
• Regional spin: Add pickled red onions, crumbled queso fresco, and a drizzle of hot sauce for a more Mexican street-taco feel.

Helpful answers

Q: How long does this take from start to finish?
A: About 20–25 minutes total: 10 minutes prep and 10–15 minutes cooking and assembly.

Q: Can I use frozen shrimp?
A: Yes — thaw completely and pat very dry before seasoning. Excess moisture prevents a good sear.

Q: Is it safe to assemble tacos ahead of time?
A: Assemble only if serving within 20–30 minutes. For later service, keep components separate (shrimp, salsa, sauce, tortillas) to preserve texture.

Q: Can I make this gluten-free?
A: Yes — use corn tortillas and check that any mayo or packaged ingredients are labeled gluten-free.

Conclusion

If you liked this version and want another take with a similar bright cilantro-lime profile, check out this Cilantro Lime Shrimp Tacos recipe from Carlsbad Cravings for a complementary approach and extra ideas: Cilantro Lime Shrimp Tacos – Carlsbad Cravings.

Shrimp Tacos with Mango Salsa

These shrimp tacos are quick, vibrant, and versatile, featuring spicy shrimp topped with fresh mango salsa and a creamy cilantro sauce, all served in warm tortillas.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 400

Ingredients Method Notes

Ingredients

  

For the shrimp

• 1 lb shrimp, peeled and deveined Use medium-large shrimp for best results.
• 1 tablespoon olive oil Avocado oil can be used for a higher smoke point.
• 1 teaspoon chili powder Increase for more heat.
• 1 teaspoon cumin Creates a warm, smoky base.
• to taste Salt and pepper Adjust for personal preference.

For the salsa

• 1 cup mango, diced Pick ripe but firm mango for a bright flavor.
• 1/2 cup red onion, diced Rinsing briefly can mellow sharpness.
• 1 1 jalapeño, minced Remove seeds for milder heat.
• 1/4 cup cilantro, chopped Fresh cilantro is essential for flavor.
• 1 lime Juice of Adds brightness to salsa.

For the creamy cilantro sauce

• 1/2 cup sour cream Can swap with Greek yogurt to cut calories.
• 1 tablespoon mayonnaise Helps to stabilize the sauce.
• 1/4 cup cilantro, finely chopped For adding flavor to the sauce.
• 1 tablespoon lime juice For a tangy flavor.
• a pinch Salt Adjust to taste.
• splash water To thin out the sauce if preferred.

For assembly

• 8 small corn or flour tortillas Corn is more authentic; flour stays softer.

Method

 

Preparation

1. Pat shrimp dry.
2. Dice mango and onion, mince jalapeño (remove seeds if you want less heat), and chop cilantro.
3. Squeeze limes.

Cooking shrimp

1. In a bowl, toss shrimp with olive oil, chili powder, cumin, and salt and pepper to taste.
2. Heat a skillet over medium-high heat. Add seasoned shrimp in a single layer and cook 2–3 minutes per side until pink and opaque.

Preparing salsa

1. In a separate bowl, combine diced mango, red onion, jalapeño, 1/4 cup chopped cilantro, and juice of 1 lime. Toss and adjust seasoning as needed.

Making creamy cilantro sauce

1. In a small bowl, whisk together sour cream, mayonnaise, finely chopped cilantro, and lime juice. Add a pinch of salt and a splash of water if desired.

Assembling tacos

1. Warm tortillas by briefly heating in a dry skillet for about 20–30 seconds per side, or stack and microwave wrapped in a damp towel.
2. Assemble tacos by placing shrimp on warm tortillas, topping with mango salsa, and drizzling with creamy cilantro sauce.
3. Serve immediately.

Notes

For substitutes, use pineapple for a tangier fruit salsa or plain yogurt instead of sour cream for a lighter sauce. Store components separately for freshness.