So, Here's the Story Behind These Shrimp Tacos

Okay, real talk: shrimp tacos with mango salsa are basically my summer in a tortilla. The first time I made these, it was because I'd totally forgotten to defrost chicken for dinner (classic me), and all I had was a bag of frozen shrimp and a slightly bruised mango. My son, who swears up and down he doesn't like seafood (except for fish sticks, which apparently don't count), actually ate three of these. And the best part? My husband tried to claim he "helped" make the salsa just because he cut up half a lime. Still counts, I guess!

Anyway, these tacos are sunny, a bit messy, and they never totally look like the photos I see on fancy food blogs, but that's half the fun. Plus, I always feel a little smug when I remember I made this from what was hanging out in the fridge. Bonus points if you eat them outside with a cold drink.

Why You'll Love This (Honestly, I Make Them All the Time)

I make this when the week feels like it's dragging me around by the ears, or when it's just too hot to turn on the oven. My family goes crazy for these because they're sweet, spicy, and quick (except the time I tried to chop everything super fine—took ages, don't do that). Also, when I'm feeling lazy, I sometimes just pile everything into a bowl and call it a "shrimp taco salad." Pro tip: it's still delicious.

And, real talk: if you hate chopping onions because they make you cry, just use green onions here. Way less drama.

What You’ll Need (And How I Fudge Sometimes)

A pound (450g-ish) raw shrimp, peeled and deveined (I use frozen shrimp from Aldi, and no one ever notices)
8 small corn or flour tortillas – I like corn, but flour is fine, too (or whatever's not moldy, honestly)
1 big juicy mango, diced (if it's not mango season, pineapple works in a pinch, or even canned peaches if you drain 'em well)
½ small red onion, finely chopped (grandma swore by sweet onions, but I say: use what you've got)
1 small red bell pepper, diced (or orange, or green—I won't judge)
1 jalapeño, minced (seeded if you’re spice-shy like my mum)
A small handful of fresh cilantro, chopped (or skip it if you’re one of those “cilantro tastes like soap” folks)
Juice of 2 limes
2 tablespoons olive oil
½ teaspoon chili powder
½ teaspoon ground cumin (I sometimes skip this if I can’t find it in the spice avalanche that is my cupboard)
Salt and pepper, to taste
Optional: shredded cabbage, sour cream, avocado slices, or hot sauce for serving

How I Throw It Together (With a Few Detours)

Make the Mango Salsa
In a medium bowl, toss together the diced mango, onion, bell pepper, jalapeño, cilantro, and juice of one lime. Add a pinch of salt, then give it a good stir. (This is where I usually sneak a taste. If it feels too tart, I sometimes sprinkle in a pinch of sugar. Don’t tell the purists!) Set aside. Or heck, let it sit in the fridge if you want the flavors to chill out together.
Shrimp Time
In another bowl, toss the shrimp with olive oil, chili powder, cumin, salt, pepper, and the juice of the other lime. If you want to get your hands in there, go for it—it’s kind of satisfying. (Or just use a spoon. No rules.)
Cook the Shrimp
Heat a skillet (I use my ancient nonstick, but a regular frying pan or even a grill pan works; just use what you’ve got) over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they’re pink and curl up like little commas. Don’t overcook—shrimp can go rubbery fast. And honestly, if a couple are slightly underdone, the residual heat sorts it out.
Warm the Tortillas
You can heat tortillas directly over a gas burner for a little char (just don’t walk away—I’ve set more than one on fire), or wrap in foil and warm in the oven. Or, I’ve been known to microwave them between damp paper towels if I’m in a rush. Not fancy, but it does the job.
Assemble
Layer a few shrimp in each tortilla, top with a generous spoonful (or three) of mango salsa, and whatever extras you love. I pile on cabbage for crunch and a dab of sour cream (Greek yogurt works fine, too). Hot sauce if you’re feeling bold. Eat immediately, napkins at the ready.

What I’ve Learned (The Hard Way)

Mangoes can be slippery little suckers. I once flung half across the kitchen trying to peel it with a paring knife. Now I just cut off the cheeks and scoop it out with a spoon.
If your shrimp smell weird, don’t risk it. Trust me, I ignored that once, and it was not a good night.
Salsa gets better the longer it sits—if you have the patience. I rarely do, but when I let it sit, the flavors always get friendlier.

What Else I’ve Tried (Some Hits, One Miss)

I swapped in pineapple once when mango was nowhere to be found—honestly? Pretty good. Not quite as mellow and sweet, but it works.
I tried making a creamy chipotle sauce to drizzle on top—delicious, but it was a pain to make after work. I just use bottled hot sauce most nights.
Once, I thought I’d get fancy and use lettuce leaves instead of tortillas. It was... fine. But it felt like eating a salad with my hands. Maybe skip that one.

Stuff You Might Need (But Don’t Sweat It)

A decent knife for dicing—if yours is dull, a serrated steak knife works in a pinch (just don’t tell chef friends)
A big bowl for the salsa
Nonstick skillet or frying pan (or just a regular one; you might need more oil though)
Cutting board—I’ve used a big dinner plate before, not ideal, but hey, it worked!

How to Store 'Em (Not That You’ll Need To)

I keep leftover shrimp and salsa in separate airtight containers in the fridge. They’re good for about 2 days (though honestly, in my house it never lasts more than a day!). Tortillas dry out fast, so I usually just wrap what’s left in foil and hope for the best.

How I Like to Serve These Bad Boys

We usually do a DIY taco bar—everyone builds their own. Sometimes I put out sliced radishes, crumbled feta, and whatever hot sauces we have knocking around (Cholula is my fave, but Serious Eats has a great round-up if you want to branch out). If it’s a Friday, I might even make some watermelon agua fresca to go alongside.

Pro Tips (Learned the Hard Way, Of Course)

I once tried rushing the shrimp on super high heat to "save time"—they turned out tough as old boots. Medium-high is your friend.
If you pile on too much salsa, your taco will collapse everywhere. (I still do this. Worth it.)
Actually, I think this tastes even better the next day if you keep everything separate—just reheat the shrimp gently and assemble fresh.

FAQ (Because My Friends Always Ask...)

Can I use cooked shrimp? Yep, just thaw and toss in the seasoning, then warm through quickly. Don’t cook it twice or it’ll get chewy.
What if my mango isn’t ripe? I’ve used firm mango before. It’s less juicy, but still tasty. Maybe add a pinch of sugar if it needs it.
Is this super spicy? Not really, but you can skip the jalapeño (or use less) if you’re worried. Or just pile on more hot sauce if you like it fiery.
Can I grill the shrimp? Absolutely! They get a nice char. Just skewer them first or use one of those grill pans so they don’t fall through the grates. Learned that one the hard way.
What’s the best tortilla? Honestly, whatever’s fresh and soft. I prefer corn for the flavor, but flour is great too. I once even used pita bread in a pinch (it’s... not bad!).

Right, I think that’s everything. If you make these, let me know how it goes—or if you find a better salsa combo, I wanna hear about it! Happy taco night.

Shrimp Tacos with Mango Salsa: My Go-To Zingy Weeknight Dinner

So, Here's the Story Behind These Shrimp Tacos

Why You'll Love This (Honestly, I Make Them All the Time)

What You’ll Need (And How I Fudge Sometimes)

How I Throw It Together (With a Few Detours)

What I’ve Learned (The Hard Way)

What Else I’ve Tried (Some Hits, One Miss)

Stuff You Might Need (But Don’t Sweat It)

How to Store 'Em (Not That You’ll Need To)

How I Like to Serve These Bad Boys

Pro Tips (Learned the Hard Way, Of Course)

FAQ (Because My Friends Always Ask...)

Shrimp Tacos with Mango Salsa

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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