If you’re craving a taco recipe that bursts with vibrant, zesty flavors and a perfect balance of sweet and spicy, then you absolutely have to try this Chili Lime Shrimp Tacos with Mango Salsa Recipe. It’s a refreshing twist on classic shrimp tacos that brings together juicy, chili-lime marinated shrimp and a bright, fresh mango salsa that will make your taste buds sing. This dish is not only colorful and fun but also easy to prepare, making it a fantastic choice for any weeknight dinner or casual gathering with friends.
Ingredients You’ll Need
The magic of this Chili Lime Shrimp Tacos with Mango Salsa Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a vital role – from the tangy lime juice that lifts the shrimp marinade, to the sweet mango that complements the spicy jalapeño in the salsa, and the creamy Mexican crema that adds a luscious finish.
- Avocado oil: A healthy oil with a mild flavor that helps the marinade coat the shrimp perfectly.
- Lime juice: Provides bright acidity to both the shrimp marinade and the mango salsa, enhancing every bite.
- Garlic cloves: Adds a savory depth and slight pungency to the marinade.
- Brown sugar: Balances the heat from the chili powder with a subtle sweetness.
- Chili powder: Gives the shrimp a smoky, spicy kick that’s essential to the dish.
- Paprika: Adds color and a mild pepper flavor that rounds out the spice mix.
- Salt and black pepper: Fundamental seasonings to enhance all the flavors.
- Large shrimp: The star protein — peeled and deveined for quick cooking and easy eating.
- Salted butter: Used to cook the shrimp for extra richness and caramelization.
- Fresh mango: Diced ripe mango lends sweetness and juiciness to the salsa.
- Red bell pepper: Adds crunch and a pop of vibrant red color.
- Red onion: Gives a sharp, tangy bite to balance the sweetness.
- Jalapeño pepper: Delivers just the right amount of heat in the salsa without overpowering.
- Fresh cilantro: Bright, herbaceous notes that tie everything together.
- Yellow corn tortillas: Warm and toasted, these bring authentic texture and flavor.
- Green cabbage: Thinly sliced for a crisp, refreshing crunch in every bite.
- Mexican crema: A creamy, tangy finish that cools the spice and adds decadence.
How to Make Chili Lime Shrimp Tacos with Mango Salsa Recipe
Step 1: Marinate the Shrimp
Start by whisking together avocado oil, lime juice, garlic, brown sugar, chili powder, paprika, salt, and black pepper in a large bowl. Then toss in the peeled and deveined shrimp, ensuring each piece is thoroughly coated with the zesty marinade. Letting the shrimp sit in the fridge for 10 to 15 minutes allows the flavors to infuse beautifully without losing the shrimp’s natural texture. Just be careful not to marinate longer than 30 minutes, or the acidity could start to “cook” the shrimp prematurely.
Step 2: Cook the Shrimp
Heat the salted butter in a large skillet over medium-high heat until melted and shimmering. Lay the shrimp in a single layer without crowding them, which helps them sear evenly. After 2 to 3 minutes, baste the shrimp with any leftover marinade to keep them juicy, then flip and cook another 2 to 3 minutes until they become opaque and their tails curl. This quick sauté locks in the flavor and gives the shrimp a beautiful caramelized edge. Once cooked, transfer them to a plate and tent with foil to keep warm.
Step 3: Prepare the Mango Salsa
While the shrimp cooks, combine diced fresh mango, finely chopped red bell pepper, red onion, jalapeño, fresh cilantro, lime juice, and salt in a medium bowl. Toss gently to mix all the ingredients without bruising the delicate mango. The salsa should shine with a perfect balance of sweetness, heat, and freshness, making it the ideal topping for your tacos.
Step 4: Assemble the Tacos
To bring it all together, warm your toasted corn tortillas and layer in some shredded green cabbage. Top the cabbage with 4 to 5 shrimp, then spoon on a generous amount of mango salsa. Finish with a drizzle of Mexican crema and a sprinkle of fresh cilantro for an extra burst of flavor. These tacos are colorful, vibrant, and bursting with a variety of textures and tastes that will make every bite memorable.
How to Serve Chili Lime Shrimp Tacos with Mango Salsa Recipe
Garnishes
Garnishing your Chili Lime Shrimp Tacos with Mango Salsa Recipe is a delightful way to add extra flavor and visual appeal. Additional fresh cilantro leaves add a burst of herbal brightness, while a few lime wedges on the side invite your guests to add a fresh spritz of citrus. A dash of crumbled queso fresco can lend a creamy, salty contrast, enhancing the overall experience.
Side Dishes
These tacos pair beautifully with light and refreshing sides. Consider a simple cilantro-lime rice, charred street corn, or a crisp jicama salad to complement the zesty shrimp and sweet salsa. If you’re craving a little more indulgence, crispy tortilla chips with guacamole or black bean dip create a festive, Tex-Mex atmosphere that everyone will love.
Creative Ways to Present
For a fun presentation, serve your Chili Lime Shrimp Tacos with Mango Salsa Recipe on a rustic wooden board with small bowls of salsa, crema, and lime wedges at the side. You can also try stacking the tacos on a vertical taco holder for an attractive display or serve the shrimp and mango salsa as a shared appetizer by putting out mini tortillas alongside bowls of shrimp and salsa to assemble “make-your-own” style. Presentation can elevate the entire meal experience and make it memorable.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover shrimp or salsa, store them separately in airtight containers in the refrigerator for up to 2 days. This keeps the shrimp tender and prevents the salsa from becoming too watery. Keep the tortillas and shredded cabbage separate to avoid sogginess.
Freezing
This Chili Lime Shrimp Tacos with Mango Salsa Recipe doesn’t freeze well altogether because fresh mango salsa and tortillas can lose texture and flavor. However, you can freeze cooked shrimp separately for up to 1 month. Simply reheat gently and add fresh toppings when ready to serve.
Reheating
For the best flavor and texture, reheat shrimp in a hot skillet for just a couple of minutes until warmed through, avoiding the microwave when possible to prevent rubbery shrimp. Warm tortillas on a griddle or in a dry pan to retain their soft, slightly charred character. Reassemble the tacos with fresh salsa and garnishes just before serving to maintain their freshness.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw the shrimp and pat them dry before marinating so the flavors soak in properly and they cook evenly without extra moisture.
Is this recipe very spicy?
The heat level is moderate thanks to the chili powder in the marinade and the jalapeño in the salsa. You can reduce or omit the jalapeño if you prefer a milder taste without sacrificing flavor.
What can I substitute for Mexican crema?
If you can’t find Mexican crema, sour cream is a great substitute. For a lighter option, Greek yogurt can also work well while adding a bit of tang.
Can I make this recipe vegan or vegetarian?
You can! Swap shrimp for grilled or roasted vegetables like zucchini or mushrooms and keep the mango salsa and all other toppings the same. Use a dairy-free crema alternative to keep it vegan-friendly.
How do I prevent tortillas from getting soggy?
Toasted corn tortillas hold up best and layering shredded cabbage first creates a moisture barrier that helps keep your tacos crisp and delicious.
Final Thoughts
This Chili Lime Shrimp Tacos with Mango Salsa Recipe is a sensational dish that brings the perfect balance of bold flavors and fresh ingredients together in a simple, approachable way. Whether you’re cooking for family, friends, or just treating yourself, these tacos will brighten up any meal with their sweet, tangy, and spicy notes. Give it a try soon—you’ll wonder how you ever lived without this vibrant recipe in your culinary rotation!
Print
Chili Lime Shrimp Tacos with Mango Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings (6 tacos)
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Chili Lime Shrimp Tacos with Mango Salsa are a vibrant and flavorful dish perfect for a quick and satisfying meal. Juicy shrimp are marinated in a zesty blend of lime, garlic, and spices, then pan-seared to perfection and served on toasted corn tortillas with crunchy cabbage, fresh mango salsa, and a drizzle of creamy Mexican crema.
Ingredients
Chili Lime Shrimp
- 1 tablespoon avocado oil
- 1 tablespoon lime juice (from 1 lime, plus more for serving)
- 2 garlic cloves (finely minced)
- 2 teaspoons packed brown sugar
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ pounds large shrimp (peeled and deveined)
- 2 tablespoons salted butter
Mango Salsa
- 2 cups diced fresh mango (about 1 large mango)
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped red onion
- 1 jalapeño pepper (seeded and finely chopped)
- 3 tablespoons finely chopped fresh cilantro
- 1 tablespoon lime juice (from 1 lime)
- ¼–½ teaspoon salt
To Serve
- 6–8 yellow corn tortillas (toasted)
- Green cabbage (thinly sliced)
- Mexican crema (or sour cream)
- Fresh cilantro (optional)
Instructions
- Prepare the marinade and marinate shrimp: In a large bowl, whisk together avocado oil, lime juice, minced garlic, brown sugar, chili powder, paprika, salt, and black pepper. Add the peeled and deveined shrimp to the bowl and toss until all shrimp are well coated in the marinade. Refrigerate and let marinate for 10-15 minutes, avoiding marinating longer than 30 minutes to prevent overcooking.
- Cook the shrimp: Heat 2 tablespoons of salted butter in a large skillet over medium-high heat until melted and hot. Arrange the shrimp in a single layer in the skillet. Cook the shrimp for 2-3 minutes on one side, basting occasionally with any leftover marinade, then flip and cook for another 2-3 minutes until shrimp turn opaque and their tails curl. Remove the cooked shrimp and transfer them to a plate tented with foil to keep warm.
- Make the mango salsa: In a medium bowl, combine diced mango, finely chopped red bell pepper, red onion, jalapeño, chopped cilantro, lime juice, and salt. Toss gently to combine all ingredients without overmixing. Set the salsa aside until serving.
- Warm tortillas and assemble tacos: Toast the yellow corn tortillas until warm and slightly crisp. On each tortilla, layer a handful of thinly sliced green cabbage, arrange 4-5 cooked shrimp, spoon on a generous amount of mango salsa, and drizzle with Mexican crema or sour cream. Garnish with additional fresh cilantro if desired. Serve immediately with extra lime wedges on the side.
Notes
- Do not marinate the shrimp for longer than 30 minutes to avoid mushy texture.
- Use fresh lime juice for the best flavor in marinade and salsa.
- To make the dish spicier, leave jalapeño seeds in the salsa or add extra chili powder to the shrimp marinade.
- For a dairy-free option, substitute Mexican crema with a dairy-free yogurt or omit it entirely.
- Toast corn tortillas directly on a dry skillet or over an open flame for enhanced flavor.
