Sriracha Shrimp Tacos with Mango Salsa

My neighbor brought me a bag of mangoes from her tree last August, right when the shrimp boat docked early with the freshest catch. I had sriracha in the fridge and tortillas warming on the stove when the idea clicked. The sweetness of those mangoes against the heat of the sauce turned into something I now crave on repeat. These tacos became my go-to whenever I want something bright and satisfying without spending an hour in the kitchen.

I made these for a small gathering once, and people kept coming back for seconds before I even finished plating the first round. Someone asked if I had gone to culinary school, which made me laugh because this recipe is almost embarrassingly simple. The trick is just letting good ingredients do their thing without overthinking it.

Ingredients

• Large shrimp, peeled and deveined: Look for firm, sweet-smelling shrimp and pat them very dry before seasoning so they get a nice sear instead of steaming in the pan.
• Olive oil: Just enough to help the spices cling and prevent sticking, but you don't need much since shrimp cook fast.
• Smoked paprika: This adds a gentle warmth and a hint of campfire that balances the sriracha heat beautifully.
• Garlic powder: I prefer powder here because fresh garlic can burn quickly over high heat, and the powder distributes more evenly.
• Sriracha sauce: The base of the glaze, it brings heat and a little tang that plays well with the honey.
• Honey: Mellows the sriracha and helps the sauce cling to the shrimp like a glossy coating.
• Lime juice: Brightens everything and cuts through the richness, use fresh if you can.
• Soy sauce: A small splash adds depth and a savory note that rounds out the sweet and spicy.
• Ripe mango, diced: Make sure it's ripe but still firm enough to dice cleanly, overripe mango turns mushy in the salsa.
• Red onion, finely chopped: Adds crunch and a sharp bite that mellows after mixing with the lime juice.
• Red bell pepper, diced: Sweet and crisp, it brings color and a gentle contrast to the jalapeño heat.
• Jalapeño, seeded and minced: Seeding it keeps the heat manageable, but leave a few seeds if you like more kick.
• Fresh cilantro, chopped: Essential for that fresh, herby brightness, don't skip it unless you're one of those people who thinks it tastes like soap.
• Corn or flour tortillas, warmed: Warming them makes them pliable and brings out their flavor, I like to char mine lightly over the stovetop flame.
• Shredded red cabbage: Adds crunch and a pop of color, plus it holds up well even if the tacos sit for a minute.
• Lime wedges: A final squeeze right before eating makes everything taste brighter and more alive.

Instructions

Season the shrimp:

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

Sear the shrimp:

Heat a large skillet over medium-high heat and add the shrimp in a single layer, working in batches if needed. Cook for 2 to 3 minutes per side until they turn pink and just opaque, then remove from heat so they don't get rubbery.

Make the sriracha glaze:

Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl until smooth. Pour the glaze over the hot shrimp and toss gently to coat every piece in that glossy, spicy-sweet sauce.

Prepare the mango salsa:

Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix gently so the mango stays in nice chunks instead of turning into mush.

Warm the tortillas:

Heat the tortillas in a dry skillet or directly over a gas flame until they're soft and slightly charred in spots. Stack them and cover with a towel to keep them warm and pliable.

Assemble the tacos:

Place 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 immediately with lime wedges on the side for squeezing.

Save

The first time I served these at a backyard dinner, my friend who claimed to hate mango changed her mind after one taco. She said it was the lime and the heat that made it work, and now she asks me to make them every time she visits. It's funny how one dish can shift someone's entire opinion about an ingredient.

Variations and Swaps

If mango isn't in season or you want to switch things up, diced pineapple or peach works beautifully in the salsa. I've also used grilled corn instead of bell pepper when I had leftover ears from a cookout, and the sweetness was perfect. For a milder version, cut back on the sriracha and add a little extra honey, or skip the jalapeño entirely if you're feeding people who can't handle heat.

Serving Suggestions

These tacos pair wonderfully with a simple side of black beans or cilantro lime rice if you want to make it a fuller meal. A crisp, citrusy white wine or a light lager cuts through the richness and complements the heat. I've also served them with tortilla chips and guacamole on the side, which turned it into a full taco night spread that everyone loved.

Storage and Make-Ahead Tips

You can prep the mango salsa a few hours ahead and keep it chilled, but add the cilantro and lime juice right before serving so it stays fresh and vibrant. The shrimp are best cooked just before assembling, but if you need to reheat them, do it gently in a skillet with a splash of water to keep them from drying out. Leftover components store separately in airtight containers for up to two days, though the cabbage might lose some crunch.

• Store the sriracha shrimp and mango salsa in separate containers to keep the textures distinct.
• Warm tortillas fresh each time instead of reheating them, they taste so much better that way.
• Add sliced radishes or toasted pepitas right before serving for extra crunch and a little nuttiness.

Save

These tacos have become one of those recipes I make without thinking, the kind that feels like a small celebration every time. I hope they bring you as much joy as they've brought my table.

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 before seasoning to ensure proper browning.

→ What can I substitute for mango in the salsa?

Pineapple, peach, or nectarine make excellent substitutes. Choose ripe fruit for the best sweetness and texture. Papaya also works well for a tropical variation.

→ How do I adjust the spice level?

Reduce sriracha to 1 tablespoon for milder heat, or increase to 3 tablespoons for extra kick. Remove jalapeño seeds completely for less spice, or leave them in for more intensity.

→ Can I prepare components ahead of time?

The mango salsa can be made up to 4 hours ahead and refrigerated. Season and cook shrimp just before serving for best texture. Warm tortillas right before assembly.

→ What tortillas work best for these tacos?

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 skillet or directly over a gas flame.

→ How do I prevent shrimp from becoming rubbery?

Cook shrimp over medium-high heat for only 2-3 minutes per side until they turn pink and opaque. Avoid overcooking, as shrimp continue to cook slightly after removal from heat.