Sriracha Shrimp Tacos Mango Salsa

The first time I made these tacos, I was experimenting with what I had in the fridge after a long day. I had some shrimp from a failed grill plan the night before and a mango that was dangerously close to overripe. That spontaneous dinner turned into something my roommate still talks about, and honestly, it is become my go-to when I want food that feels like a party but comes together in under thirty minutes.

Last summer, I made these for a small rooftop gathering with friends. Someone brought a selection of craft beers and another person showed up with homemade guacamole, but these tacos stole the show. My friend Sarah who claims she hates spicy food kept going back for seconds, tweaking her tacos with extra mango salsa to balance the heat. Now she texts me whenever mangoes go on sale at her grocery store.

Ingredients

• Large shrimp: I have learned that buying shrimp already peeled and deveined saves precious time and the large size gives you substantial bites in every taco
• Smoked paprika: This adds a subtle depth that pairs beautifully with the sriracha without overwhelming the other flavors
• Sriracha sauce: The base of our sauce and worth getting the good stuff since it is the star of the show
• Honey: This tames the heat just enough and creates that perfect sticky coating on the shrimp
• Ripe mango: The mango needs to be ripe but still firm so it holds its shape in the salsa and does not turn mushy
• Red onion: Finely chopped is key here because large onion pieces will overpower the delicate shrimp
• Fresh cilantro: Do not even think about using dried cilantro because fresh brings this bright herbal punch that ties everything together
• Red cabbage: This adds this gorgeous color contrast and a satisfying crunch that makes each taco feel substantial
• Tortillas: I prefer corn for that authentic taco flavor but flour works beautifully if that is what you have on hand

Instructions

Season the shrimp:

In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated

Cook the shrimp:

Heat a large skillet over medium-high heat and add the seasoned shrimp, cooking for 2 to 3 minutes per side until they are pink and opaque throughout

Make the sriracha glaze:

Whisk together sriracha, honey, lime juice, and soy sauce in a small bowl, then pour over the hot shrimp and toss until every piece is beautifully coated

Prepare the mango salsa:

Combine diced mango, red onion, red bell pepper, minced jalapeño, cilantro, lime juice, and salt in a bowl, mixing gently to avoid mashing the mango

Warm the tortillas:

Heat your tortillas in a dry pan or directly over a gas flame until they are pliable and slightly charred in spots

Assemble the tacos:

Layer red cabbage on each tortilla, top with sriracha glazed shrimp, and finish with a generous spoonful of mango salsa and lime wedges on the side

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These tacos have become my comfort food fallback. There was this one rainy Tuesday when everything felt overwhelming and I threw these together for just myself, standing at the counter with a glass of wine. The bright colors and vibrant flavors made the whole week feel lighter somehow.

Making Ahead

You can prepare the mango salsa up to 4 hours in advance, though I would wait to add the cilantro until just before serving so it stays fresh and vibrant. The shrimp is best cooked right before assembling, but you can mix the dry seasoning blend and the sriracha sauce ahead of time to streamline the process.

Serving Suggestions

These tacos are substantial enough to stand alone as a meal, but a simple side of Mexican rice or refried beans turns them into a proper feast. A crisp white wine like Sauvignon Blanc cuts through the spice beautifully, or go with a light lager if you prefer beer.

Customization Ideas

Do not be afraid to make this recipe your own based on what you love or have available. The framework is incredibly forgiving once you understand the balance of sweet and spicy elements.

• Try swapping mango for pineapple or peach when they are in season
• Avocado slices add creaminess that tames the heat even more
• Pickled red onions bring a tangy punch that takes these over the top

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Hope these tacos bring as much joy to your table as they have to mine over the years. There is something magical about that first bite when sweet meets spicy meets crunch.

Recipe FAQs

→ How spicy are these tacos?

The spice level in these tacos is moderate, primarily from the sriracha sauce and a small amount of jalapeño in the salsa. If you prefer less heat, you can reduce the sriracha or omit the jalapeño. For more heat, add extra sriracha or leave some seeds in the jalapeño.

→ Can I prepare the mango salsa ahead of time?

Yes, the mango salsa can be prepared up to 2-3 hours in advance. Store it in an airtight container in the refrigerator. For the freshest flavor and texture, it's best to add the fresh cilantro and lime juice just before serving.

→ What's the best way to warm tortillas?

To warm tortillas, you can heat them individually in a dry skillet over medium heat for about 15-20 seconds per side until pliable and lightly browned. Alternatively, wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or wrap them in foil and warm in an oven at 300°F (150°C) for 10 minutes.

→ Can I substitute the shrimp with another protein?

Absolutely! Grilled chicken or firm white fish like cod or mahi-mahi would work wonderfully as substitutes for the shrimp. Tofu or black beans could also be seasoned similarly for a vegetarian option. Adjust cooking times as needed for your chosen protein.

→ What wine or drink pairs well with these flavors?

The notes recommend a crisp, citrusy white wine such as Sauvignon Blanc or Pinot Grigio. A light lager or a refreshing Mexican-style cerveza would also complement the sweet, spicy, and tangy profiles. For non-alcoholic options, try a sparkling limeade or agua fresca.