Shrimp Street Tacos with Mango Salsa

Shrimp and Mango Salsa Tacos with Mexican Street Corn on wood table.

These shrimp tacos are bursting with flavor from the spices to the mango salsa and they are very easy to make.

Who doesn’t love taco Tuesdays! As far as I’m concerned, any day is a good day for tacos. This shrimp taco is one of my favorites, because it is so easy to make. If you make a batch of the seasoning in the recipe and keep it on hand, it is even faster!

Enjoy these tacos with the mango salsa and a side of Mexican street corn or some cilantro or black bean rice for the perfect complement!

What You’ll Need:

  • mangoes
  • cilantro
  • red onion
  • lime
  • sea salt
  • seasonings
  • corn tortillas
  • shrimp
  • avocado oil
Shrimp Taco Ingredients
Mango Salsa Ingredients

Making the Recipe:

You’ll start by making the mango salsa. This can sit in the refrigerator, while you prepare the tacos and any side dish you may want to serve.

Peel the mango with a paring knife. Then poke into the mango with your knife to locate the pit. Cut slices off the sides of the pit and then dice the mango. Cut the red onion into a fine dice and add it and the mango to a small serving bowl.

Mince the cilantro and add it to the bowl with some freshly squeezed lime juice and a little salt. Stir it all together and set it aside, while you make the tacos.

Make the seasoning for the tacos or use your own seafood seasoning. Add a little avocado oil to the shrimp and season them. Cook them over medium heat just until they are cooked through.

Warm the tortillas, once the shrimp is done cooking. Cut the shrimp in half and top the tortillas with a little shrimp and some of the mango salsa. Feel free to add some diced avocado and additional cilantro to the tacos if you like.

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Shrimp and Mango Salsa Tacos with Mexican Street Corn on wood table.

Shrimp Street Tacos with Mango Salsa

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  • Author: Cheryl Englebretson
  • Prep Time: 40 mninutes
  • Cook Time: 5 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: main dish
  • Method: stovetop
  • Diet: Gluten Free


These shrimp tacos are bursting with flavor from the spices to the mango salsa and they are very easy to make.



For the Mango Salsa:

  • 1 mango, peeled and diced
  • ¼ cup cilantro, minced
  • 2 Tbsp. red onion, diced
  • 1 Tbsp. lime juice, freshly squeezed
  • 1/8 tsp. sea salt

For the Shrimp Seasoning:

  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. coriander
  • 1/2 tsp. paprika
  • 1/4 tsp. black pepper
  • 1/4 tsp. sea salt

For the Tacos:

  • 8 small corn tortillas
  • 1 lb. shrimp
  • 1 Tbsp. avocado oil

For Additional Toppings (optional):

  • 1/4 cup cilantro leaves, for garnish
  • 1/2 avocado, cubed or sliced
  • 1/2 cup fire roasted corn


  1. Make the mango salsa 1st and refrigerate until ready to serve. Dice the mango and red onion, mince the cilantro and squeeze the lime juice. Combine all ingredients in a small glass mixing bowl and stir well. Add half of the salt to the mixture and taste. Add the additional salt, if needed.
  2. Combine all of the ingredients for the shrimp seasoning in a small bowl and stir together.
  3. Warm a large skillet over medium high heat. Add the avocado oil and warm it until it is shimmering. Season the shrimp with the seasoning and cook the shrimp in the oil until they are pink, about 3-5 minutes (cook time will depend on the size of the shrimp).
  4. While the shrimp is cooking, dice the avocado and remove the cilantro leaves from their stems to use as toppings for the tacos. Put the fire roasted corn in a bowl to serve tableside.
  5. Once the shrimp is done cooking, set it to the side, while you warm the tortilla shells on each side. I find it works well to do this in a large non-stick skillet over medium-high heat, until they warm through but before they get crispy.
  6. Cut the shrimp into bite sized pieces and lay them on top of each of the shells. Top with mango salsa, avocado, cilantro and fire roasted corn (optional).


  • If you like your shrimp spicy, add some additional paprika or chili powder to the seasoning mix.
  • Additional topping ideas: Cotija cheese, diced jicama.
  • Substitute pineapple for the mango, if you prefer.
  • Serve with a side of slaw, or cilantro rice.

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