Save Sriracha Shrimp Tacos with Mango Salsa offer a stunning explosion of color and flavor. This easy-to-make dish features juicy shrimp coated in a sweet-and-spicy sriracha glaze, perfectly balanced by a fresh, zesty mango salsa. Wrapped in warm tortillas, it is a quick 35-minute meal that delivers a restaurant-quality experience right in your own kitchen.
Save The combination of warm, seasoned shrimp and cool, crunchy cabbage and salsa makes these tacos an instant favorite. Using a mix of Mexican taco traditions and Asian-inspired heat creates a fusion profile that is both light and deeply satisfying for any palate.
Ingredients
- For the Shrimp: 1 lb (450 g) large shrimp (peeled and deveined), 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
- For the Homemade Sriracha Sauce: 2 tbsp sriracha sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp soy sauce
- For the Mango Salsa: 1 large ripe mango (diced), 1/2 small red onion (finely chopped), 1/2 red bell pepper (diced), 1 small jalapeño (seeded and minced), 1/4 cup fresh cilantro (chopped), juice of 1 lime, pinch of salt
- For Serving: 8 small corn or flour tortillas (warmed), 1 cup shredded red cabbage, lime wedges
Instructions
- 1. Season the Shrimp
- In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- 2. Cook the Shrimp
- Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side, until pink and cooked through. Remove from heat.
- 3. Glaze
- In a small bowl, whisk together sriracha sauce, honey, lime juice, and soy sauce. Pour over the cooked shrimp and toss to coat evenly.
- 4. Prepare Salsa
- For the mango salsa, combine mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently.
- 5. Assemble
- To assemble the tacos, place a small handful of shredded red cabbage on each tortilla. Top with sriracha shrimp and a generous spoonful of mango salsa.
- 6. Serve
- Serve immediately with lime wedges.
Zusatztipps für die Zubereitung
For extra crunch, add sliced radishes or toasted pepitas to your tacos. Ensure your skillet is hot before adding the shrimp to get a nice sear without overcooking the meat.
Varianten und Anpassungen
You can easily swap the mango for diced pineapple or peach if desired. For a gluten-free version, ensure you use corn tortillas and a gluten-free soy sauce or tamari.
Serviervorschläge
Pair these tacos with a crisp, citrusy white wine or a light lager. Always serve with extra lime wedges on the side to allow guests to add a final burst of acidity to their meal.
Save These Sriracha Shrimp Tacos are a pescatarian-friendly delight that brings a burst of color and heat to your table. Simple to assemble and packed with fresh ingredients, they are a guaranteed hit for your next taco night.
Recipe Questions
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water for 15-20 minutes. Pat them thoroughly dry before seasoning to ensure proper searing and sauce adhesion.
- → What can I substitute for mango in the salsa?
Fresh pineapple, peaches, or papaya make excellent substitutes. They provide similar sweetness and texture while complementing the spicy shrimp. Choose ripe but firm fruit for the best texture and flavor balance.
- → How spicy are these tacos?
The heat level is moderate, coming from sriracha sauce and jalapeño. To reduce spiciness, use less sriracha or remove jalapeño seeds completely. For more heat, add extra sriracha or include serrano peppers in the salsa.
- → Can I prepare components ahead of time?
Yes, the mango salsa can be made up to 4 hours ahead and refrigerated. Season the shrimp in advance, but cook them just before serving for optimal texture. The sriracha sauce can be mixed a day ahead and stored covered.
- → What type of tortillas work best?
Both corn and flour tortillas work wonderfully. Corn tortillas offer authentic flavor and are naturally gluten-free, while flour tortillas provide a softer, more pliable texture. Warm them on a dry skillet or directly over a gas flame for best results.
- → How do I prevent the tacos from getting soggy?
Serve immediately after assembling and keep components separate until ready to eat. Use shredded cabbage as a barrier between the tortilla and wet ingredients. Drain any excess liquid from the salsa before spooning it onto the tacos.