Shrimp and Mango Tacos Recipe (2024)

Terrific recipe. I made a sauce in the blender to drizzle over the tacos: an avocado, a couple tablespoons of sour cream, some sriracha, and lime juice.

If you don't have ripe fresh mango available, frozen mango or pineapple chunks work very well. Also saves some prep time.

This was a delight – bright with mild heat that doesn’t over power the shrimp. Don’t skimp on the garlic! It didn’t hurt that a little tequila fell in the pan. I served it with fresh tomatoes, iceberg lettuce wedges and avocado on the side for folks to build their own tacos. The mango and the tomatoes combined beautifully and the avocado smoothed it all out. No beans, no sour cream, no cheese, no salsa. Just a lovely simple supper with rice and red cabbage slaw to go along.

I made a blender taco sauce of an avocado, some sour cream and some lime juice with a shake of cayenne--drizzled it over the tacos.

I made this just as is without the flourishes. It was delicious, and will be repeated! A little sour cream on top, but nothing else. I think you can appreciate the taste of lime, mango, and shrimp more in this way. Mexico City was my home for eight years. Mexicans almost never dump all the toppings into a taco that we Americans tend to do. Just pure unadulterated taste whether a meat or seafood taco. And with the addition of one of their wonderful salsas!

This is my favorite-ever weeknight recipe from NYT Cooking, probably in my top 5 favorite NYT recipes ever. I paired this with David Tanis’ spicy pickled carrots as a slaw, along with some simple stewed spinach — yum! My partner hates cilantro, so I subbed mint. Didn’t even miss it. I took other reviewers’ advice and made a simple sauce of Greek yogurt, the leftover lime juice, and sriracha. We had mango habanero hot sauce as an added treat. Still smiling from this meal!

I have a recipe for mango salsa--black beans, red onion, red or green pepper, mango, lime juice, cilantro--that would offer a bit more complexity, but would do well with this recipe.

Fast and easy and, best of all, tasty. I'd go heavier on the mango next time--and I used scallions. My Whole Foods now sells a tortilla that's both flour and corn, and I liked them too. And, yes, the right amount of lime juice is crucial. Put some in and take a taste.

Could add more heat. Possible I had mild jalapeños, but I used two and the dish could easily have handled more. Also, I regretted not adding anything else to the tacos - would be next level amazing with avocado, radishes, and red onions on top. Otherwise, great recipe! May make the shrimp/mango mixture and pair with coconut rice, sans the tortillas.

Excellent dish — my husband and I loved it! I added some chopped red onions to the shrimp as well. As others mentioned, I took their idea and made a sauce for the tacos out of avocado, sour cream, Sriracha and lime juice. As a side dish I made cilantro lime rice and black beans. The black beans were also great inside the taco!

This is a favorite in our house. One complaint was that shrimp felt too big for the taco, so it's been simplified further--I use precooked little shrimp, adding them just long enough to warm. And, since I hate cutting mango (and they never seem to be the right ripeness), we use frozen mango chunks. Cut when still frozen to get them to smaller bite size.

I added 1/2 a red pepper to the mango mixture and topped tacos with a sauce made from sour cream, cilantro, chives, avocado, lime juice and olive oil. Delicious!

Without tortillas, this is a nice concoction. I love corn tortillas but can't figure out why you'd put shrimp on them. One of these days ...

I really liked this recipe. It tasted fresh and light. I loved the lime and mango combination. I served it with the corn tortillas and sliced avocado. I also made steamed broccoli as a side--more because that was what I had in the refrigerator, than by design, but the steamed broccoli was delicious with the sauce from the shrimp.

As I live in Canada, the best mangoes I can buy are merely good. But for a few weeks in summer I do have local, extraordinary peaches and nectarines, which are a great substitute.

3/12/24 So yummy! Froz med shrimp (tailed, deveined, etc) and one hot hatch chili (frozen last fall). Perfect heat. One perfect avocado. Whole wheat flour tortillas from coop, they didn't have corn. No rice.

For people counting WW points, the smaller Mission Carb Balance flour tortillas work out to 2 pts. per tortilla. I skipped the rice (I love rice!) and had 4 tortillas for a delicious low point dinner.

Add one jalapeño

These are our new favorite tacos! They come together so quickly and taste delicious. I have followed the recipe each time I made them and they turned out perfectly. The mango cuts the heat of the jalapeno and the cumin enhances the shrimp nicely. Pair this with a nice simple green salad and it is an amazing summer meal.

So simple, fast, and delicious! Will definitely make again.

YUM!! All amounts seemed perfect to me. I added thinly shredded cabbage as a condiment. I had wondered if I would need more mango. I didn't. I served it with watermelon slices and a prepackaged premade Tiki Masala basmati rice. All great on a 110 degree day.My only suggestion is to get the tortillas warming (step 2) after prepping all of the ingredients but before doing step 1. Generous serving for 3, ok for 4.

Great recipe! We found that two of us easily ate all of the filling in 5 tacos, so if we make this again for a bigger group, we would at least double the shrimp filling. These were great with flour tortillas.

1 small habanero of chiles - little to no heat (subtle)Serve with broccoli slaw dressed with:Lime juice 1:1 Mayo and sour creamGarlic Cilantro SaltCumin

Realized too late not enough shrimp for everyone eating - so added a can of white beans. Happy accident all round - shrimp stretched and more economical!

Delicious! I threw some chorizo in as well but stuck to the recipe otherwise. Super tasty and quick to make!

At its core, this recipe has great flavors. I used frozen shrimp because it’s what I had and fresh mango. I also found after tasting it that it needed some heat, so I added a little cayenne pepper to the pan. Additionally, similar to others, I made a crema sauce with things I had on hand (sour cream, lime juice, salt, pepper, and Cholula hot sauce) that really punched it up. Leftovers the next day were wonderful warmed up with fried rice, soy sauce and some green onion. Very versatile.

The Vault, in Savannah, uses gochujang instead of cumin, and it's delicious!!!! They also add daikon and carrot pickles. Their taco's are divine! Just another way to switch this delicious recipe up.

Fantastic shrimp taco recipe! Inspired to use my key west pink shrimp to make this. Subbed pineapple for Mango. So good!! Added a small shallot with garlic and squeezed lime into sour cream with Sriracha and salt and pepper. Kicked up the heat. Squeeze lime to finish.

Delicious! I am not a fan of cilantro so that was my only alteration to the recipe. The lime juice at the end does a great job of tying everything together. This recipe will on repeat at our house. Yummy flavor combination for an easy summer meal!