Save It My neighbor brought back a bottle of sriracha from a food market in Portland, and I had no idea what to do with it beyond squirting it on eggs. Then one Tuesday night, I had thawed shrimp, a ripe mango threatening to go soft, and zero dinner inspiration. I mixed the sriracha with honey and lime on a whim, tossed it with seared shrimp, and piled everything into tortillas with whatever I could dice. My husband took one bite and said it tasted like vacation.
I started making these tacos for friends who claimed they didnt like spicy food. The mango salsa won them over every time, and now they ask for the recipe before they even sit down. One friend admitted she ate four tacos standing at the counter because she couldnt wait. I consider that the highest compliment a taco can receive.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or ammonia like, and pat them very dry before seasoning so they sear instead of steam.
- Olive oil: Just enough to keep the shrimp from sticking and to help the spices cling to each piece.
- Smoked paprika: This adds a subtle smokiness that makes the shrimp taste like they came off a grill even when cooked indoors.
- Garlic powder: I prefer powder here over fresh because it distributes evenly and doesnt burn in the hot skillet.
- Salt and black pepper: Season confidently, shrimp can handle it and need it to shine.
- Sriracha sauce: The base of the glaze, bringing heat and a hint of fermented tang that balances the sweetness.
- Honey: Mellows the sriracha and helps the sauce cling to the shrimp like a glossy coat.
- Lime juice: Brightens everything and cuts through richness, use fresh if you possibly can.
- Soy sauce: Adds umami depth and a touch of saltiness that rounds out the glaze.
- Ripe mango, diced: Choose one that gives slightly when pressed and smells sweet at the stem, underripe mango will taste starchy and sad.
- Red onion, finely chopped: Adds bite and color, rinse it under cold water if the sharpness bothers you.
- Red bell pepper, diced: Contributes crunch and a mild sweetness that plays well with the mango.
- Jalapeno, seeded and minced: Seeding keeps the heat gentle, leave some seeds in if you want more kick.
- Fresh cilantro, chopped: The herb that divides people, but it adds a fresh, citrusy note that ties the salsa together.
- Corn or flour tortillas, warmed: Warm them in a dry skillet or over a gas flame until they puff and char slightly, it makes all the difference.
- Shredded red cabbage: Adds color, crunch, and a slight bitterness that contrasts beautifully with the sweet and spicy elements.
- Lime wedges: For squeezing over the finished tacos, because more lime is always a good idea.
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 evenly coated. The spices should cling to the shrimp like a light dusting of flavor.
- Sear the shrimp:
- Heat a large skillet over medium high heat until a drop of water sizzles on contact. Add the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side, until they turn pink, opaque, and slightly charred at the edges.
- Make the sriracha glaze:
- In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce until smooth and glossy. Pour the glaze over the hot shrimp in the skillet and toss gently to coat every piece.
- Prepare the mango salsa:
- In a separate bowl, combine diced mango, red onion, red bell pepper, minced jalapeno, chopped cilantro, lime juice, and a pinch of salt. Mix gently so the mango stays in chunks and doesnt turn to mush.
- Warm the tortillas:
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 20 seconds. They should be soft, pliable, and lightly steaming.
- Assemble the tacos:
- Place a small handful of shredded red cabbage on each tortilla, top with a few pieces of sriracha glazed shrimp, and finish with a generous spoonful of mango salsa. Serve immediately with lime wedges on the side.
Save It The first time I served these at a backyard gathering, people ate standing up, balancing paper plates and bottles of beer, laughing with their mouths full. Someone said it tasted like summer even though it was October. I realized then that some recipes dont need a table, they just need good company and napkins.
Storing and Reheating
Store leftover shrimp, salsa, and tortillas separately in airtight containers in the fridge for up to two days. The shrimp reheat best in a hot skillet for a minute or two, just until warmed through, microwaving turns them rubbery. The mango salsa tastes brightest the day its made, but it will keep for a day if you drain off any excess liquid before storing. Warm the tortillas fresh each time you assemble tacos, they lose their softness quickly once refrigerated.
Customizing Your Tacos
If mango isnt your thing or you cant find a ripe one, try diced pineapple or peach for a similar sweetness with a different flavor profile. Add sliced radishes or toasted pepitas for extra crunch, or drizzle the tacos with a bit of crema or Greek yogurt if you want to temper the heat. You can also swap the shrimp for firm white fish like mahi mahi or even grilled chicken if shellfish isnt an option. The sriracha glaze works beautifully on almost any protein, so dont be afraid to experiment.
Pairing and Serving Suggestions
These tacos pair beautifully with a crisp, citrusy white wine like Sauvignon Blanc or a light Mexican lager with a wedge of lime. If youre feeding a crowd, set out bowls of the shrimp, salsa, cabbage, and tortillas and let everyone build their own tacos at the table. Serve with a side of black beans, cilantro lime rice, or tortilla chips with guacamole to round out the meal.
- Keep extra lime wedges on hand, people will want to squeeze more over their tacos.
- If youre making these for kids, serve the sriracha glaze on the side so they can control the heat level.
- Double the mango salsa recipe, it disappears fast and tastes great with chips the next day.
Save It Once you make these tacos, theyll become part of your regular rotation, the kind of recipe you turn to when you want something fast, colorful, and a little bit exciting. Theyre proof that a great meal doesnt need to be complicated, just confident and full of flavor.
Recipe FAQs
- → Can I prepare the mango salsa ahead of time?
Yes, prepare the salsa up to 2 hours ahead. Store in an airtight container in the refrigerator. Add lime juice just before serving to prevent the mango from browning.
- → What's the best way to cook shrimp without overcooking?
Cook shrimp for 2-3 minutes per side over medium-high heat until they turn pink and opaque. Overcooked shrimp become tough and rubbery, so watch carefully and remove from heat promptly.
- → Can I make this dish spicier?
Absolutely. Increase the sriracha sauce to 3 tablespoons, add more jalapeño to the salsa, or include sliced fresh Thai chilies. Adjust to your heat preference gradually.
- → What proteins can I substitute for shrimp?
Try grilled chicken breast, seared scallops, or firm white fish like mahi-mahi. Adjust cooking times based on thickness. These alternatives maintain the sriracha sauce flavor profile beautifully.
- → How do I warm tortillas properly?
Wrap tortillas in a damp paper towel and microwave for 30 seconds, or place them directly over a gas flame for 10 seconds per side. Proper warming keeps them pliable and prevents cracking.
- → Is this dish suitable for meal prep?
Cook the shrimp and prepare components separately, then store in containers for up to 3 days. Assemble tacos fresh when ready to eat. Keep tortillas, salsa, and shrimp separate until serving.