Quick and easy mango shrimp tacos, with fast pan-cooked shrimp, a fresh mango salsa and an avocado lime sauce. A bright, fresh and light dinner that’s quick and easy, too!
Perfect for warmer weather taco nights, these mango shrimp tacos come together quickly and easily and are full of bright flavours. A great recipe to use frozen cooked shrimp!
Ingredients and substitutions
Shrimp – You can use either raw or cooked shrimp. The only difference will be when and how long to cook them. Instructions for both raw and cooked shrimp are included. Be sure to thaw the shrimp thoroughly before using. If the shrimp have tails, remove and discard them before cooking.
Mango – You can use any type of mango. I’ve used Ataulfo mangoes here. The most important part would be that they are ripe, which means they should gently yield when squeezed.
Tortillas – I’ve used flour tortillas here, but you could also use corn tortillas if you prefer.
Tajín – Tajín (ta-heen) is a wonderful addition to your spice cupboard and is easy to find in most grocery stores. A blend of mild chili peppers, lime and salt, Tajín is the perfect addition to any Mexican or Mexican-inspired dish. If Tajín is unavailable, simply substitute regular chili powder spice blend with some salt and lime zest.
Avocado, Lime and Cilantro – You will need a ripe avocado, a lime and some fresh cilantro for the avocado sauce. A bit of sour cream (or yogurt) is also added to the sauce.
How to make mango shrimp tacos
- Prepare the avocado cilantro lime sauce in a food processor or blender. Set aside or cover and refrigerate if making ahead.
- **If using raw uncooked shrimp, cook the shrimp first in the empty skillet, removing it to a plate and wiping the skillet before cooking the jalapeño and garlic. Add the garlic and jalapeño to a warmed skillet and cook briefly.
- Add the cooked shrimp to the pan.
- Warm the shrimp through for a couple of minutes. **If using uncooked shrimp, return the shrimp to the skillet now to reheat.
- Add the Tajín to the pan and stir to coat.
- Add the mango to the pan.
- Add the cilantro to the pan.
- Warm the tortillas (see below for different ways to warm tortillas). I am warming them on my gas stovetop.
- Spread some avocado sauce onto the warm tortillas then top with the mango shrimp mixture and serve immediately.
Recipe video
How to thaw frozen shrimp quickly
Place frozen shrimp into a bowl with cold (not warm or hot) water. Place a plate or shallow bowl overtop to submerge the shrimp in the water. Let stand for 30-40 minutes until thawed. Pat the shrimp dry with paper towel before using.
How to warm tortillas
I like to warm and lightly char the tortillas on my gas stovetop. If you don’t have a gas stove, the microwave is always a quick and easy option. Place on a plate and cover with a damp paper towel or wrap in a clean tea towel and microwave for about 30 seconds.
Corn tortillas are great warmed in a dry skillet on the stovetop.
Finally, If you don’t have a gas stovetop or a microwave you can warm the tortillas in the oven. Wrap the flour tortillas in aluminum foil and pop into a 300F oven for 10 minutes or so.
How to cut a mango
There are a couple of ways to cut a mango, but this is my preferred way. There is a thin, oblong pit that runs through the middle of the mango lengthwise. Cut away the flesh on either side of the pit. With each piece cut off, use a paring knife to cut the flesh into cubes, being careful not to cut all the way through. Use the knife to slice underneath the cubed mango, between the cubes and the skin to remove them from the skin.
Alternatively, you can use a vegetable peeler to peel the mango, then cut off the flesh into chunks around the seed. Finish by cutting the flesh into cubes.
Making ahead and storing
You can make the avocado sauce ahead and refrigerate for several hours before using. The mango shrimp filling is best enjoyed freshly cooked.
Store leftovers in the refrigerator for up to 2 days.
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Get the Recipe: Mango Shrimp Tacos
Ingredients
- 6 flour or corn tortillas
Avocado cilantro lime sauce:
- 1 large avocado, peeled and pitted
- 1 medium jalapeño, cored and deseeded and roughly
- 1 clove garlic
- 1/4 cup fresh cilantro, chopped
- 1 Tablespoon sour cream, or yogurt
- Juice of 1/2 a lime
- 1/2 teaspoon salt
For the mango shrimp filling:
- 2 teaspoons vegetable or canola oil, or other neutral-tasting cooking oil
- 1 lb medium raw or cooked shrimp, peeled, deveined and tails removed, raw or cooked *see Note 1 below
- 1 medium jalapeño, seeded and diced.
- 2 cloves garlic, chopped
- 1/2 – 1 teaspoon Tajín seasoning, to taste *see Note 2 below
- 1 large mango, seeded and diced *see notes below
- 1/4 cup fresh cilantro, chopped
- 3-4 Tablespoons lime juice
Instructions
For the avocado cilantro lime sauce:
- Combine all the ingredients in a food processor (or blender). Process until well combined and just a bit chunky. Set aside or cover and refrigerate if making ahead.
For the mango shrimp filling:
- Tip! Start with thoroughly thawed shrimp (see Notes below on how to thaw frozen shrimp). If start with cooked shrimp, add the shrimp AFTER briefly cooking the garlic and jalapeño If using raw uncooked shrimp, cook the shrimp for 3-4 minutes (or until pink), then remove to a clean plate before wiping the skillet and cooking the garlic and jalapeño.
- Heat the oil in a skillet over medium heat. Add the jalapeño and garlic and cook, stirring for about 1 minute. Add the cooked shrimp and cook for 1-2 minutes to heat through. **Return the shrimp to the pan if you started with raw shrimp. Add the Tajín and stir to combine. Add the mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and season if necessary.
- Warm the tortillas on top of a gas stove or wrap the tortillas in a towel or slightly damp paper towel and heat in the microwave for 30 seconds.
To assemble the tacos:
- Spread some of the Avocado sauce onto the bottom of the warmed tortillas. Top with some of the mango shrimp mixture. Serve immediately.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
