Sriracha Shrimp Tacos with Mango (Printable Version)

Spicy sriracha shrimp meets fresh mango salsa in warm tortillas for a perfect sweet and tangy bite.

# What You’ll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Sriracha Sauce

07 - 2 tbsp sriracha sauce
08 - 1 tbsp honey
09 - 1 tbsp lime juice
10 - 1 tsp soy sauce

→ Mango Salsa

11 - 1 large ripe mango, diced
12 - 1/2 small red onion, finely chopped
13 - 1/2 red bell pepper, diced
14 - 1 small jalapeño, seeded and minced
15 - 1/4 cup fresh cilantro, chopped
16 - Juice of 1 lime
17 - Pinch of salt

→ Assembly

18 - 8 small corn or flour tortillas, warmed
19 - 1 cup shredded red cabbage
20 - Lime wedges for serving

# Step-by-Step Guide:

01 - In a medium bowl, combine shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
02 - Heat a large skillet over medium-high heat. Add seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
03 - In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until well combined.
04 - Pour sriracha mixture over cooked shrimp and toss gently to coat evenly.
05 - In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt. Mix gently to preserve texture.
06 - Place a small handful of shredded red cabbage on each warmed tortilla. Top with sriracha shrimp and a generous spoonful of mango salsa.
07 - Transfer assembled tacos to serving plates and serve immediately with lime wedges.

# Expert Tips:

01 -
  • The homemade sriracha glaze clings to every shrimp with just enough heat to make you reach for another bite.
  • Fresh mango salsa adds a juicy sweetness that balances the spice without feeling heavy or complicated.
  • Everything comes together in about half an hour, so you can have bold flavors on the table without spending your whole evening in the kitchen.
02 -
  • Pat the shrimp completely dry before seasoning, or they'll steam instead of sear and you'll miss out on that caramelized edge.
  • Don't skip warming the tortillas, cold ones crack and taste flat, while warm ones fold easily and bring out the corn or flour flavor.
  • Make the salsa at least ten minutes before serving so the lime juice has time to soften the onion and let the flavors meld together.
03 -
  • Toast your tortillas directly over a gas flame for a few seconds to get those charred spots that add a smoky flavor you can't replicate in a pan.
  • If your shrimp are releasing a lot of liquid in the skillet, turn up the heat and give them space so they sear instead of boil.
  • Taste your salsa before serving and adjust the lime juice or salt, sometimes a small tweak makes all the difference between good and unforgettable.
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