Blackened Shrimp Tacos with Mango Salsa

Blackened Shrimp Tacos – Easy & Healthy!

These Blackened Shrimp Tacos come together with just a few fresh components, but each one brings something to the table. The shrimp are coated in a simple blackening seasoning and seared until golden and slightly crisp on the edges. They’re nestled into warm tortillas and topped with a bright mango salsa that adds contrast in both texture and flavor: juicy, sweet, and a little tangy.

This recipe is all about balance. The smoky heat from the shrimp plays off the sweetness of the fruit, and the freshness from the herbs and lime ties everything together. It’s quick and easy enough for a weeknight dinner, but still feels special enough to serve to friends or enjoy on a sunny weekend afternoon.

You’ll love this recipe because it’s a healthy option that’s high in protein, naturally gluten-free, and low in fat!

🩷 xoxo, Ana

**This post was originally published on June 2020. It has been updated to be more helpful.

Ingredients

These full of flavor shrimp tacos come together in less than 30 minutes! So gather and prep your ingredients before you start cooking.

For the Salsa you’ll need:

• A mango
• Red onion
• Roasted red bell pepper – You can roast your own but I prefer store bought to save time. Plus it tastes delicious!
• Cucumber peeled
• Jalapeño 
• Chopped fresh cilantro
• Fresh lime juice (½ of a juicy lime or more to taste)
• Extra virgin olive oil
• Kosher or sea salt – I always prefer this kind of salt as it’s less acidic plus it makes the food taste better.
• Fresh ground black pepper – freshly ground is always better!

For the Shrimp

• Raw Shrimp – it can be frozen or fresh.
• Vegetable oil
• Store bought blackened seasoning
• Corn tortillas

**Here are the visuals for how to make it. You’ll find the complete recipe and ingredient list in the card at the end.**

How To Make Blackened Shrimp Tacos

It’s taco night! And these shrimp tacos with mango salsa are a real crowd pleaser! And whether you’re preparing your shrimp on the grill or a skillet, I GOT YOU.

Make the Mango Salsa

Add all ingredients and toss to combine. Cover and refrigerate until ready to serve.

Prep the shrimp

In a large bowl, mix the shrimp with blackened seasoning and 1 tablespoon of oil.

To cook in skillet

• Heat skillet on medium-high heat (preferably a cast iron skillet) until is almost smoky. Add 1 tablespoon of oil allow it to heat then add the shrimp. Distribute evenly on the skillet. Cook for 3 minutes without moving it around to allow the shrimp to become crispy.
• Stirr and turn shrimp to cook the other side. Cook for another 3 minutes or until shrimp is opaque.
• Serve while hot.

To grill the shrimp

• Preheat grill and oil the grill rack with the remaining 1 tablespoon of oil.
• Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
• Place the shrimp skewers on the grill and close lid.
• Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.

Topping Ideas

Since the Mango Salsa already has so many amazing flavors, you don’t really need to top them with much else. However, since all good tacos are built on layers, here are a few suggestions that will help make these tacos incredibly good!

• Mexican Pickled Onions – It’ll provide a delicious crunchy texture.
• Fresh lime juice – squeeze a little drops on top the tacos. Seafood and limes always go hand in hand.
• Hot sauce – a must for me!
• Avocado or homemade guac!
• Crema – this Chipotle Crema or this Cilantro Lime Ranch Crema go with everything!

Serving Ideas

• Side Dish – if you want a side dish, rice is always a good idea. Make my classic Arroz Rojo or Arroz Primavera.
• Other sides – make my Chiles Toreados for a delicious treat or how about to these Champiñones to keep things healthy! For more side dish ideas, check out my collection for Best Side Dishes For Shrimp Tacos.

Print Recipe

Blackened Shrimp Tacos With Mango Salsa

These Blackened Shrimp Tacos are packed with bold, smoky shrimp and topped with a bright, juicy mango salsa. They're quick to make, super fresh, and perfect for warm days when you want something light but satisfying.

5 from 15 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 tacos

Calories: 126kcal

Author: Ana Frias

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Ingredients 

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For the Salsa

• ▢ 1 mango - peeled & diced
• ▢ ⅓ medium red onion - finely chopped
• ▢ ½ roasted red bell pepper - store bought in a jar
• ▢ ½ small cucumber - peeled, seeded and diced
• ▢ ½ jalapeño - seeded and finely chopped
• ▢ ¼ cup chopped fresh cilantro
• ▢ 1 tablespoon fresh lime juice (½ of a juicy lime)
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 teaspoon kosher or sea salt or more to taste
• ▢ ½ teaspoon fresh ground black pepper or more to taste

For the Shrimp

• ▢ 2 tablespoons vegetable oil for the grill or cast iron skillet, - divided
• ▢ 1 lb medium shrimp - peeled and deveined
• ▢ 1 teaspoon store bought blackened seasoning
• ▢ 8 corn tortillas

Instructions

• Make The Salsa
• In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.
  1 mango, ⅓ medium red onion, ½ roasted red bell pepper, ½ small cucumber, ½ jalapeño , ¼ cup chopped fresh cilantro, 1 tablespoon fresh lime juice (½ of a juicy lime), 1 tablespoon extra virgin olive oil, 1 teaspoon kosher or sea salt or more to taste, ½ teaspoon fresh ground black pepper or more to taste
• Cook The Shrimp
• In a large bowl, mix the shrimp with blackened seasoning and 1 tablespoon of oil.
  1 lb medium shrimp, 1 teaspoon store bought blackened seasoning

On a skillet

• Heat skillet on medium-high heat (preferably a cast iron skillet) until is almost smoky. Add 1 tablespoon of oil allow it to heat then add the shrimp. Distribute evenly on the skillet. Cook for 3 minutes without moving it around to allow the shrimp to become crispy.
• Stirr and turn shrimp to cook the other side. Cook for another 3 minutes or until shrimp is opaque.
• Serve while hot.

On the grill

• Preheat grill and oil the grill rack with the remaining 1 tablespoon of oil.
• Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
• Place the shrimp skewers on the grill and close lid.
• Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.

To Serve

• Warm tortillas on a skillet and heat on both sides until the tortilla is almost crispy but still bendable.
• Arrange the shrimp on the warm tortillas and top with the salsa and any other toppings if using any. Tip: Eat them quickly as the corn tortillas become soggy very fast!

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Nutrition

Serving: 1taco | Calories: 126kcal | Carbohydrates: 14g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 423mg | Fiber: 2g | Sugar: 4g