Sriracha Shrimp Tacos with Mango (Printer-friendly)

Spicy sriracha shrimp paired with fresh mango salsa in warm tortillas for a sweet and tangy fusion delight.

# Ingredient List:

→ Shrimp

01 - 1 lb 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

→ Assembly

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

# How-To Steps:

01 - In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2 to 3 minutes per side, until pink and cooked through. Remove from heat.
03 - In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until smooth and combined.
04 - Pour the sriracha sauce over the cooked shrimp and toss gently to coat evenly.
05 - In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt. Mix gently to preserve texture.
06 - Place a small handful of shredded red cabbage on each warmed tortilla. Top with sriracha shrimp and a generous spoonful of mango salsa.
07 - Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • The sriracha-honey glaze clings to every shrimp with just enough heat to wake up your taste buds without overwhelming them.
  • Mango salsa adds this juicy, tropical sweetness that balances the spice in a way that feels exciting and fresh every single time.
  • It comes together in 35 minutes flat, which means you can have restaurant-quality tacos on the table faster than ordering takeout.
  • The combination of textures from crisp cabbage, tender shrimp, and chunky salsa makes every bite feel different and satisfying.
02 -
  • Don't overcook the shrimp or they'll turn rubbery and sad, pull them off the heat as soon as they turn pink and opaque.
  • Make the mango salsa at least 10 minutes ahead if you can, because letting it sit allows the flavors to marry and the onion to mellow out a bit.
  • If your skillet isn't hot enough, the shrimp will steam instead of sear and you'll miss out on that caramelized edge that makes them so good.
03 -
  • Pat the shrimp completely dry with paper towels before seasoning so they sear instead of steam, and you get that beautiful caramelization.
  • Taste the mango salsa before serving and adjust the lime, salt, or jalapeño to match your preference, because every mango and pepper is different.
  • Double the sriracha glaze and keep the extra in the fridge for drizzling over rice bowls, grilled chicken, or anything else that needs a sweet-spicy boost.
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