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+ servings
Three shrimp tacos with mango salsa made with corn tortilla and a lime slice on the side.

Shrimp Tacos With Mango Salsa

This recipe for Mango Salsa Shrimp Tacos, is made with sauteed shrimps with blackened seasoning and topped with a delicious salsa. The flavors are so fresh and are perfect for warm days!
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 tacos
Calories 126kcal
Author Ana Frias


For the Salsa

  • 1 mango peeled & diced
  • 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


  • 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!


Topping Ideas


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