Sriracha Shrimp Tacos with Mango Salsa

My neighbor brought back a bottle of sriracha from a food market and challenged me to use it that same evening. I had shrimp defrosting and a mango on the counter, so I started tossing things together without much of a plan. The smell of caramelizing honey and chili hitting the hot pan made my kitchen smell like a street food stall. What came out of that experiment became the taco I make whenever I want to feel like I're eating something exciting without leaving home. It's messy, bright, and way more fun than it has any right to be.

I made these tacos for a small birthday dinner once, and my friend who claimed she didn't like spicy food ate four of them. She kept saying the mango cooled everything down, which became her excuse to keep going. By the end of the night, we were all fighting over the last tortilla and scraping up stray bits of salsa with our fingers. It reminded me that the best meals don't need to be complicated, just balanced and a little bit bold.

Ingredients

• Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or sour, and make sure they're dry before seasoning so they sear instead of steam.
• Olive oil: Just enough to coat the shrimp and help the spices stick without making them greasy.
• Smoked paprika: Adds a gentle smokiness that makes the shrimp taste like they came off a grill even when you cook them in a pan.
• Garlic powder: I prefer powder here because fresh garlic can burn in the high heat before the shrimp finish cooking.
• Sriracha sauce: The base of the glaze, bringing heat and a little tang that wakes up everything else.
• Honey: Balances the sriracha and helps the sauce cling to the shrimp with a glossy finish.
• Lime juice: Freshly squeezed makes all the difference, adding brightness that cuts through the richness.
• Soy sauce: A small splash adds depth and a tiny bit of saltiness that rounds out the glaze.
• Ripe mango, diced: Choose one that gives slightly when you press it and smells sweet at the stem end.
• Red onion, finely chopped: Adds a sharp bite that mellows when mixed with the lime juice.
• Red bell pepper, diced: Brings crunch and a mild sweetness that plays nicely with the mango.
• Jalapeño, seeded and minced: Seeding it keeps the salsa from being too hot, but leave a few seeds in if you like more kick.
• Fresh cilantro, chopped: Essential for that fresh, herby brightness, but you can skip it if you're not a fan.
• Corn or flour tortillas: Warm them directly over a gas flame or in a dry skillet until they puff and char slightly for the best texture.
• Shredded red cabbage: Adds color and crunch, and it holds up better than lettuce when things get saucy.

Instructions

Season the shrimp:

In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is lightly coated. The spices should cling without clumping.

Sear the shrimp:

Heat a large skillet over medium-high heat and add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side until they turn pink, opaque, and slightly golden at the edges, then remove from heat.

Make the sriracha glaze:

In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until smooth. Pour the glaze over the hot shrimp and toss gently to coat each piece evenly.

Prepare the mango salsa:

Combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix gently so the mango stays in chunks and doesn't turn mushy.

Assemble the tacos:

Place a small handful of shredded red cabbage on each warmed tortilla, then top with a few pieces of sriracha shrimp and a generous spoonful of mango salsa. Serve immediately with lime wedges on the side.

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There was a summer evening when I packed these tacos in containers and ate them on a park bench with a friend. The mango was perfectly ripe, the shrimp still warm, and we didn't care that salsa was dripping onto our hands. It was one of those simple moments that reminded me food doesn't need a fancy table to feel special. Sometimes it just needs good company and a little bit of heat.

Customizing Your Tacos

If you want more crunch, try adding thinly sliced radishes or a handful of toasted pepitas on top of the salsa. I've also swapped mango for diced pineapple when that's what I had, and it brought a sharper sweetness that worked beautifully with the sriracha. You can dial the heat up by leaving the jalapeño seeds in the salsa or adding a drizzle of extra sriracha right before serving. For a creamier taco, a thin smear of avocado or a spoonful of Greek yogurt mixed with lime zest does wonders.

Pairing and Serving

These tacos love a cold, citrusy drink alongside them, like a crisp white wine with tropical notes or a light lager with a squeeze of lime. I've also served them with a simple side of black beans or cilantro lime rice when I want to stretch the meal a bit further. The key is keeping the sides light so the tacos stay the star. A small bowl of extra lime wedges and a dish of hot sauce on the table lets everyone adjust their own heat level.

Storage and Make Ahead Tips

You can prep the mango salsa a few hours ahead and keep it covered in the fridge, though it tastes best when it's still fresh and the mango hasn't started releasing too much juice. The shrimp are best cooked right before serving, but if you have leftovers, store them separately from the tortillas and salsa so nothing gets soggy. Reheat the shrimp gently in a skillet with a tiny splash of water to keep them from drying out.

• Keep leftover salsa in an airtight container for up to two days.
• Store cooked shrimp separately and use within one day for the best texture.
• Warm tortillas fresh each time you serve to keep them soft and pliable.

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These tacos have a way of turning a regular weeknight into something that feels a little more vibrant and alive. I hope they bring the same kind of easy joy to your table that they've brought to mine.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat dry with paper towels to ensure proper searing.

→ What can I substitute for mango in the salsa?

Pineapple, peach, or even papaya make excellent substitutes. Choose ripe fruit for the best sweet-tangy balance that complements the spicy shrimp.

→ How do I make this less spicy?

Reduce the sriracha sauce to 1 tablespoon and increase the honey slightly. You can also omit the jalapeño from the salsa or use only the flesh without seeds.

→ Can I prepare components ahead of time?

The mango salsa can be made up to 4 hours ahead and refrigerated. Season and cook the shrimp just before serving for the best texture and flavor.

→ What type of tortillas work best?

Both corn and flour tortillas work well. Corn tortillas offer authentic texture and are gluten-free, while flour tortillas provide a softer, more pliable wrap. Warm them before serving.

→ How do I know when the shrimp are perfectly cooked?

Shrimp are done when they turn pink and opaque, forming a C-shape. Avoid overcooking as they become rubbery. They typically need just 2-3 minutes per side over medium-high heat.