Shrimp Tacos with Mango Salsa & Creamy Cilantro-Lime Sauce

Ingredients

For the Shrimp

• 1 pound large shrimp — peeled, deveined, and tails removed
• 1 tablespoon olive oil (for sautéing)
• ¾ teaspoon chili powder — for a gentle smoky heat
• ¼ teaspoon smoked paprika (optional) — adds depth and a subtle smoky warmth
• ¼ teaspoon garlic powder — for savory richness
• Salt & freshly ground black pepper, to taste — to balance and season

For the Mango Salsa

• 1½ cups ripe mango, diced small — sweet, juicy, and the star of the toppings
• ⅓ cup red bell pepper, finely chopped — adds crunch, freshness, and color
• 1 small jalapeño, minced — bring the heat; remove seeds for a milder salsa, or keep them for more spice
• 2 tablespoons red onion, finely diced — a little bite and sharpness to balance the sweetness
• Juice of 1 fresh lime — bright acidity to lift all the flavors
• 2 tablespoons fresh cilantro, chopped — fresh herbal brightness
• Pinch of salt (or more to taste) — enhances and rounds out all the flavors

For the Creamy Cilantro-Lime Sauce

• ¾ cup sour cream (or Greek yogurt, for a lighter version) — the base for a creamy, cooling sauce
• ⅓ cup fresh cilantro leaves, chopped — for fresh color and aromatic brightness
• 1 tablespoon lime juice — for tang and balance
• 1 teaspoon honey — to counteract acidity with gentle sweetness
• 3 tablespoons mild green salsa — adds a little kick and more complexity
• Salt & pepper, to taste — to fine-tune seasoning

For Assembly

• 6 small corn or flour tortillas — warm and ready for filling
• 1½ cups shredded purple cabbage — crunchy, slightly sweet, and a great contrast in texture
• Lime wedges — for a fresh squeeze of brightness just before serving

Instructions

1. Prepare the Mango Salsa

Start with the heart of this dish — the salsa that brings color, sweetness, acidity, and a bit of heat. In a mixing bowl, gently stir together the diced mango, finely chopped red bell pepper, minced jalapeño, red onion, lime juice, and chopped cilantro. Add just a pinch of salt, then taste and adjust if needed. The result should be a bright, lively mixture where sweetness, freshness, and a soft kick of heat all shine through. Once mixed, cover and refrigerate — letting it chill while you prepare the rest ensures the flavors meld and the salsa becomes even more refreshing.

Pro tip: A slightly soft but still firm mango gives the perfect juicy, fragrant sweetness without turning mushy.

2. Make the Creamy Cilantro-Lime Sauce

In a blender or food processor (or even with a whisk if you like a bit of texture), combine sour cream (or Greek yogurt), chopped cilantro, lime juice, honey, and mild green salsa. Blend until you get a smooth, velvety sauce. Taste and adjust with salt and pepper as needed. Once ready, chill the sauce — a little chill helps it thicken slightly and brings out its flavors more. This sauce is the magic that ties all the components together — creamy, tangy, slightly sweet, and herbal.

3. Cook the Shrimp

Heat the olive oil in a skillet over medium-high heat. Meanwhile, toss your shrimp in a bowl with chili powder, optional smoked paprika, garlic powder, salt, and pepper — making sure they’re evenly coated. Once the oil is hot and shimmering, arrange the shrimp in a single layer in the pan. Cook for 2–3 minutes per side, until the shrimp turn opaque pink and get just a hint of crisp along the edges. Be careful not to overcook — the moment they curl up and turn fully pink, they’re done. Remove from heat and let them rest for a minute so they stay juicy.

4. Warm the Tortillas

While the shrimp rest, warm your tortillas in a dry skillet or microwave, just until they become soft and pliable (not crispy). This makes them easier to fold and much better for tacos.

5. Assemble Your Tacos

Now comes the fun — building your tacos:

1. Spread a spoonful of the creamy cilantro-lime sauce onto each tortilla.
2. Add a generous handful of shredded purple cabbage — for crunch and color.
3. Place 3–4 shrimp on top (depending on their size).
4. Add a heaping spoonful of mango salsa for a burst of sweet-spicy-fresh flavor.
5. Drizzle more creamy sauce over each taco.
6. Finish with a fresh squeeze of lime juice over the whole taco.

The combination of creamy sauce, zesty salsa, tender shrimp, crunchy cabbage, and warm tortilla creates an explosion of texture and flavor in every bite.

Tips for Perfect Tacos

• Use fresh shrimp if you can — they tend to cook more evenly and have better texture than frozen. If using frozen, thaw thoroughly and pat dry before seasoning so they sear properly.
• Adjust heat level to your taste: remove seeds from the jalapeño for mild salsa, or leave some (or even add a pinch of cayenne or chipotle powder) if you prefer more heat.
• Warm tortillas just right — too hot or too crispy and they’ll crack; too cold and they’ll fold awkwardly. Soft and warm is ideal.
• The creamy sauce doubles as a dip — don’t hesitate to make extra if you want to use it for chips, fries, roasted veggies, or even drizzle on salads.
• For extra flair, consider topping with diced avocado, pickled onions, or a sprinkle of crumbled cheese (like cotija) — though those are optional.