Sriracha Shrimp Tacos with Mango

My neighbor came back from a food truck festival raving about shrimp tacos that had this wild sweet-spicy kick she couldn't stop thinking about. I pieced together what she described and ended up in my kitchen tossing shrimp in a sriracha-honey glaze while dicing up the ripest mango I could find. The smell of lime and cilantro mixing with that tangy heat made my stomach growl before I even warmed the tortillas. When I plated them up with the bright mango salsa on top, I knew I'd stumbled onto something that would become a weeknight staple. That first bite was everything she promised and then some.

I made these for my brother's birthday dinner on the patio, and he ate four tacos in a row without saying a word. When he finally looked up, he just pointed at the platter and nodded like he'd found religion. My sister-in-law kept going back for more mango salsa, spooning it over everything on her plate. The lime wedges got squeezed over every taco, and the whole table smelled like summer even though it was barely spring. That night convinced me that some recipes just have a way of bringing people together without any fuss.

Ingredients

• Large shrimp, peeled and deveined: Go for the biggest shrimp you can afford because they stay juicy and don't shrink down to nothing in the pan, and make sure they're completely dry before seasoning so they get a nice sear.
• Olive oil: Just enough to coat the shrimp and help the spices stick without making things greasy.
• Smoked paprika: This adds a subtle smokiness that makes the shrimp taste like they came off a grill even when you're just using a skillet.
• Garlic powder: It distributes evenly and gives that savory backbone without burning like fresh garlic can in a hot pan.
• Sriracha sauce: The base of your glaze, bringing heat and a little fermented tang that makes everything more interesting.
• Honey: Balances the sriracha with sweetness and helps the sauce cling to the shrimp like a glaze should.
• Lime juice: Brightens up the whole dish and cuts through the richness of the shrimp, use fresh if you can because bottled just doesn't have the same zing.
• Soy sauce: A tiny splash adds umami depth that makes the glaze taste more complex than just sweet and spicy.
• Ripe mango, diced: Choose one that gives a little when you press it and smells sweet at the stem, because underripe mango tastes like disappointment.
• Red onion, finely chopped: Adds a sharp bite that mellows out when it sits with the lime juice for a few minutes.
• Red bell pepper, diced: Gives the salsa crunch and a slight sweetness that plays well with the mango.
• Jalapeño, seeded and minced: Seed it unless you want serious heat, and wash your hands after because touching your eyes later is a mistake you only make once.
• Fresh cilantro, chopped: This is non-negotiable for me, it brings that bright, herby freshness that ties the whole salsa together.
• Corn or flour tortillas, warmed: Warm them in a dry skillet or directly over a gas flame for a few seconds to make them pliable and give them those little charred spots.
• Shredded red cabbage: Adds crunch and a pop of color, plus it doesn't wilt like lettuce does under warm shrimp.
• Lime wedges: Always serve these on the side so everyone can add as much brightness as they want.

Instructions

Season the shrimp:

Toss the shrimp in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is coated. Let them sit for a minute while you heat the skillet so the flavors can start soaking in.

Cook the shrimp:

Get your skillet nice and hot over medium-high heat, then add the shrimp in a single layer and resist the urge to move them around. Let them cook for 2 to 3 minutes per side until they turn pink and get a little caramelized edge, then pull them off the heat.

Make the sriracha glaze:

Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth. Pour it over the hot shrimp and toss everything together so the glaze coats every piece evenly.

Prepare the mango salsa:

Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir it gently so the mango doesn't turn to mush, and taste it to see if it needs more lime or salt.

Warm the tortillas:

Heat your tortillas in a dry skillet over medium heat for about 15 seconds per side, or wrap them in a damp towel and microwave for 30 seconds. You want them soft and pliable, not crispy or cold.

Assemble the tacos:

Lay down a small handful of shredded red cabbage on each tortilla, then top with a few pieces of sriracha shrimp and a generous spoonful of mango salsa. Serve them right away with lime wedges on the side for squeezing.

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The first time I served these at a casual Friday night dinner, my friend who swears she doesn't like spicy food ended up eating three tacos and asking for the recipe. She said the mango salsa cooled things down just enough that the heat felt fun instead of painful. Watching her go back for seconds made me realize that balance is what turns a good taco into one people actually remember. Now these tacos show up whenever I want to impress someone without spending all day in the kitchen.

Making It Your Own

If mango isn't in season or you just want to switch things up, diced pineapple or peach work beautifully in the salsa and bring their own kind of sweetness. I've also tossed in sliced radishes for extra crunch or sprinkled toasted pepitas on top when I'm feeling fancy. You can dial the heat up or down by adjusting the sriracha or adding more jalapeño to the salsa. The base recipe is solid, but it's flexible enough to handle whatever your taste buds are craving that day.

Serving and Pairing

These tacos are great on their own, but if you want to round out the meal, serve them with a side of black beans or cilantro-lime rice. A crisp, citrusy white wine like Sauvignon Blanc or a light lager cuts through the richness of the shrimp and complements the sweet-spicy-tangy vibe. I've also put out a bowl of sour cream or crema for people who want an extra cooling element. It's the kind of meal that feels special but doesn't require a ton of sides to feel complete.

Storage and Leftovers

If you have leftover shrimp and salsa, store them separately in airtight containers in the fridge for up to two days. The shrimp reheats decently in a skillet over low heat, but the salsa is best enjoyed cold and fresh. I wouldn't recommend assembling the tacos ahead of time because the tortillas get soggy and the cabbage wilts. When you're ready to eat again, just warm fresh tortillas and build your tacos from scratch for the best texture and flavor.

• Keep the mango salsa in the fridge and give it a stir before serving because the juices settle at the bottom.
• Reheat shrimp gently to avoid turning them rubbery, and add a squeeze of lime to wake up the flavors.
• Freeze any extra tortillas in a zip-top bag so you always have them ready for taco night.

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These tacos have become my go-to when I want something that tastes vibrant and exciting without a complicated ingredient list or hours of prep. Every time I make them, someone asks for the recipe, and I love that it's simple enough to share but impressive enough to feel like a treat.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15-20 minutes. Pat dry thoroughly before seasoning to ensure proper searing and coating with the sriracha sauce.

→ What can I substitute for mango in the salsa?

Pineapple, peach, or papaya make excellent substitutes that maintain the sweet-tangy balance. Dice them into similar-sized pieces as you would the mango for consistent texture and flavor distribution throughout the salsa.

→ How do I adjust the spice level?

For milder tacos, reduce the sriracha to 1 tablespoon and omit the jalapeño from the salsa. For extra heat, add more sriracha or include jalapeño seeds. You can also drizzle additional sriracha sauce when serving.

→ Can I prepare any components ahead of time?

The mango salsa can be made up to 4 hours in advance and refrigerated. The sriracha sauce keeps well for 2 days. Season the shrimp just before cooking for best results, as they cook quickly and taste best when freshly prepared.

→ What type of tortillas work best?

Both corn and flour tortillas work wonderfully. Corn tortillas offer authentic flavor and are gluten-free, while flour tortillas provide a softer, more pliable texture. Warm them on a dry skillet or directly over a gas flame for optimal pliability.

→ How do I know when the shrimp are properly cooked?

Shrimp are done when they turn pink and opaque, forming a C-shape. This takes 2-3 minutes per side over medium-high heat. Avoid overcooking, as shrimp become rubbery when cooked too long. They should feel firm but tender.