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This homemade shrimp tacos recipe with mango salsa is fresh, healthy and delicious! An easy 30 minute dinner meal idea that the entire family will love!

What's for dinner? This homemade shrimp tacos recipe with mango salsa is fresh, healthy and delicious! This easy 30 minute dinner meal idea is made with whole foods and delicious flavors that the entire family will love! #Tacos #Shrimp #mango #recipe #summer #cilantro #30minutemeal #homemade #Easy #mealplanning

Hi Friends! Today we’re talking tacos! Tacos are pretty much my favorite food in the whole wide world. If I had to only eat one food for the rest of my life it would be tacos. My family eats tacos at least once a week– tacos, taco salads, burritos. Soft tacos, crunch tacos, flour tortillas, corn tortillas– We are a taco loving family!

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When we are at a restaurant, if I see a fish taco on the menu, it’s pretty much guaranteed I’ll order it. At home we most often make beef tacos, however this Mexican turkey casserole taco filler is another favorite recipe.

This quick and easy family friendly turkey and rice Mexican casserole recipe is a healthy one pan meal that takes 10 minutes to prep! Perfect for feeding a crowd or for multiple meals. Use it as a filling for tacos, burritos or as a topping for taco salad! #MakeItWithTurkey #Recipe #MexicanFood #Turkey #OnePan #sponsored

Lately though we’ve been eating more shrimp tacos. Shrimp is one of my daughter’s very favorite foods, and this recipe is so quick, easy and fresh tasting! It’s perfect for summer, or for whenever you want to add a bit of summer flavor to your dinner!

These tacos are topped with the most delicious fresh mango salsa! It’s so pretty to look at, and yummy to eat. Trust me… your family is going to LOVE this recipe!

Ready for my Homemade Shrimp Tacos Recipe with Fresh Mango Salsa? Read on!

Homemade Shrimp Tacos Recipe with Fresh Mango Salsa

Shrimp Taco and Mango Salsa Recipe

Course Appetizer, dinner

Cuisine Mexican

Keyword mango, shrimp, tacos

Ingredients

For the shrimp:

12 ounces Medium size raw shrimp peeled with the tail off
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon Salt
2 tablespoons Honey
1 tablespoon Olive oil
1 tablespoon Sriracha add more for extra spice

For the mango salsa:

2 Ripe mangos
½ Purple onion
Juice from 1 lime
1 Jalapeño
Fresh cilantro add according to your taste
Salt to taste about ½ teaspoon

For the cilantro cream:

½ cup Sour cream
Fresh cilantro add according to your taste
Juice from one lime
1/2 teaspoon Salt or more according to your taste

For the tacos:

Yellow or white corn tortillas
½ cup Shredded purple or green cabbage
Crumbled Cotija cheese or your choice of cheese
1 Avocado cut into cubes
1 Serrano pepper sliced (optional for extra heat)
Fresh cilantro add according to your taste

Instructions

For the shrimp:

Start by cleaning and deveining the shrimp, set aside while you prepare the marinade.
Mix together the onion powder, garlic powder, salt, honey, olive oil and sriracha in a bowl and add the shrimp to it. Cover the bowl and let it sit in the fridge for 20 minutes.
Heat a large skillet over low-medium heat and add the shrimp and marinade to the pan. Turn the shrimp over after three minutes and cook for an additional two to three minutes.
Reduce the heat and let the sauce simmer for three more minutes before turning the heat off and removing the pan. Let the shrimp cool in the pan to allow the sauce to thicken before removing the shrimp and serving.

For the mango salsa:

Cut the mango into small cubes, dice the onion, remove the seeds from the jalapeño and dice it.
Mix the mango, onion, jalapeño, lime juice, cilantro and salt to a bowl and mix well. Taste and add salt according to your taste. Cover the bowl and refrigerate for ten to fifteen minutes before serving.

For the cilantro cream:

Mix together the sour cream, cilantro, lime juice and salt together until well combined. Cover and refrigerate for ten to fifteen minutes before serving.

To assemble the tacos:

Lay out all of the ingredients to make assembly easy.
Heat a pan over medium heat to heat your tortillas. If you like your tortillas to be crispy, let them heat for about three minutes on one side before flipping them and heating for another minutes or so. To keep the tortilla from getting too crispy, heat only one side for a longer amount of time.
Fill the tortillas as they come off of the pan to prevent them from trapping any moisture from sitting. Layer in the cabbage, shrimp, mango salsa, avocado, cilantro cream, Cotija cheese, serranoes and cilantro. Serve immediately.