Tender shrimp tacos topped with a sweet, spicy, and refreshing mango habanero salsa. Perfect for weeknights or entertaining!

You’re Gonna Love These Perfectly Balanced Tacos

When it comes to shrimp tacos, a sweet and spicy fruit salsa to accompany it just seems like a given. The sugar, acidity, and heat work wonders together.

Despite the fact that this recipe has you throwing your own salsa together, it’s quick and unfussy and you’ll be so glad you did it.

I like to do an “instant pickle” with my red onions as well. Totally optional, since you can find prepared pickled red onions in your grocer’s produce section, but it’s nice to know how to make your own.

How to Season Shrimp for Tacos

Because our salsa has so much flavor, we keep things super simple with the shrimp. A dusting of chili powder, sea salt, and pepper is all we’re doing.

What to Put On Shrimp Tacos

I’ve been asked this question many times since I’m both a lover of both seafood and tacos.

Shrimp is delicate, so I like to pair it with refreshing flavors—hence the fruity salsa.  Mango, pineapple, and peach all work wonderfully with shrimp.

Avocados are always a nice addition, and pickled vegetables like red onions bring a lovely balance with their tanginess.

And we’ll never deny a spicy mayo!

What to Serve With Shrimp Tacos

These Pair Wonderfully With a Margarita!

Ingredient List

  • Small flour tortillas (I like the 4-inch street taco variety)
  • Shrimp
  • Avocado oil
  • Mango
  • Habanero
  • Lime
  • Extra Virgin Olive Oil
  • Sea salt + cracked black pepper
  • Chili powder

Additional topping suggestions:

  • Avocado
  • Pickled red onions
  • Greek yogurt
  • Fresh parsley or cilantro

How to Make These Fab Sweet and Spicy Tacos

  1. Toss all of the ingredients for the mango and habanero salsa together into a bowl and set it aside.
  2. Pop the shrimp into a mixing bowl and season with chili powder, salt, and pepper.
  3. Heat avocado oil in a pan over medium heat, then place each of the shrimp into the pan. Let them cook for about 30 seconds to a minute before flipping them over. Cook for another 30 seconds to a minute, ot until the shrimp is opaque. Shrimp cooks incredibly quickly, so keep a close eye on it. Once it cooked, remove the pan from the heat.
  4. Lay out the tortilla shells and layer on those ingredients starting with the shrimp, then the salsa, and then whatever else you’re into.
  5. Serve with lime wedges!
  6. (And a margarita.)

 

Useful Tools for This Recipe

Recipe Tips + Tricks

  1. You can quickly make your own pickled red onions! Slice red onions very thin—preferably with a mandolin. Place them into a small bowl and cover them with apple cider vinegar and a smidgen of maple syrup or honey. Give them a quick toss and let them sit while you prepare and cook everything else.
  2. If you can’t find habanero, jalapeño or serrano peppers will work just fine.
  3. To be sure your shrimp is cooked, only cook it until it is opaque and curls into the shape of a C. If it curls so much it’s making an O, it’s overcooked. Shrimp doesn’t need long, so keep a close eye on them.
  4. For help on buying sustainable shrimp, click here.

Have You Made This Recipe?

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More Seafood Taco Recipes You’ll Love:

Shrimp Tacos with Mango Habanero Salsa.

Shrimp Tacos with Mango Habanero Salsa

Tender shrimp tacos topped with a sweet, spicy, and refreshing mango habanero salsa. Perfect for weeknights or entertaining!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 tacos
Author: Dana Sandonato

Ingredients

  • 6 small flour tortilla shells (the 4-inch street taco variety is what I like to use)

MANGO HABANERO SALSA:

  • 1 mango, peeled and diced
  • 1/4-1/2 habanero, minced use as much or as little as you like based on your heat preference
  • 1 lime, zested and juiced
  • 1 TBSP extra virgin olive oil
  • Sea salt, to taste

SHRIMP:

  • 10 oz uncooked shrimp; peeled, deveined, tail off
  • 2 TBSP avocado or olive oil
  • 1 teaspoon chili powder
  • Kosher salt and cracked black pepper

SUGGESTED TOPPINGS:

  • Avocado
  • Pickled red onions
  • Greek yogurt or sour cream
  • Spicy mayo (Sriracha mayo or yum yum sauce)
  • Fresh chopped parsley or cilantro
  • Lime wedges, for serving

Instructions

  • Pop all of the ingredients for the mango and habanero salsa into a small mixing bowl; toss well and set aside.
  • Transfer the shrimp into a separate mixing bowl. Season them with chili powder, salt, and pepper; toss to coat, ensuring that they are coated evenly.
  • In a skillet, heat the avocado oil over medium heat. Place the shrimp into the skillet and let them cook for about 30 seconds to a minute. Flip them over and cook them for another 30 seconds to a minute, or until the shrimp is opaque. Because shrimp cooks quickly, you'll want to keep a close eye on them. When they're done, remove the pan from the heat.
  • Lay the tortilla shells down and layer top them with shrimp, salsa, and then whatever else you choose!
  • Serve with lime wedges for a fresh spritz.

Notes

*If including an instant pickle to your onions, cook time for this recipe increases to approx. 13 minutes.
!To instant pickle red onions, you will need1/2 red onion, sliced into thin rings
1/2 cup cider vinegar
1/2 cup warm water
1 tablespoon of honey
1/4 teaspoon of kosher salt
Pour the cider, water and honey into a medium saucepan and heat over moderate heat, whisking vigorously until the honey dissolves. Bring to a simmer. Add the salt and stir.
Finally, add the sliced onions and allow them to simmer for approx. 10-15 minutes, or until they turn really soft. They should also turn bright pink.Remove from heat, drain any excess liquid, and allow to sit at room temperature until they are ready for use.
They also keep in the fridge for up to five days.