Ready in 40 minutes, these Shrimp Tacos with Mango Salsa and slaw are the ultimate fresh and flavorful summer meal—crispy, juicy, and irresistibly crunchy.
Make these easy shrimp tacos with mango salsa to enjoy by the pool with a chilled glass of your favorite sip. The crunchy slaw, bright salsa, and tender shrimp are the perfect combination that we love to make when friends are coming round.
If you made this recipe and loved it, I’m pretty sure you’ll want to try my Easy Garlic Lemon Shrimp Pasta, this Barbacoa Beef Burrito Bowl with Cilantro Lime Dressing, and my Shrimp Tostadas.
WHY YOU’LL LOVE THIS RECIPE
These fried shrimp tacos with mango salsa have everything delicious, all in one recipe. Fruity, sweet mango is perfect with the crunchy, tangy slaw and savory shrimp. I’m obsessed!
I love that this shrimp tacos mango salsa situation comes together in 40 minutes – when the craving hits, I know I can make it in under an hour.
The good-for-you ingredients in these Shrimp Tacos with Mango Salsa are so wholesome and comfortably hit my protein and fiber needs.
INGREDIENTS
You’re going to want to choose plump, juicy shrimp for this shrimp taco recipe with mango salsa. I’ve included a little section further down on how to peel shrimp – in case you need it.
Another key ingredient note is to select ripe mangoes so that the mango salsa recipe comes out perfectly. Ripe mangoes have a slight give when you press into them.
I like using red cabbage for the color in these tacos with mango salsa, but you could use regular cabbage too.
HOW TO MAKE THIS RECIPE
Here is my step by step guide to making delicious Shrimp Tacos with Mango Salsa.
Make the mango salsa
Add the following to a small bowl: diced mango, red onion, jalapeno, cilantro, and lime juice. Mix them together and set aside.
Prepare the slaw
In another bowl, toss red cabbage with mayo, lime juice, salt, and pepper. Set aside to marinate.
Make the tempura batter
To make the batter for your tacos with mango salsa, whisk the flour, egg, cornstarch, and salt in a large mixing bowl. Slowly add ice-cold water until the batter is smooth and slightly thick.
Fry the shrimp
Heat oil in a deep skillet to 350°F (180°C). Dry the shrimp and then dip them in the batter. Fry your battered shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
Assemble the tacos
Warm the tortillas, then layer them with tempura shrimp, mango salsa, and slaw. Top with sour cream if you like and some queso fresco.
SUBSTITUTIONS AND VARIATIONS
While these Shrimp Tacos with Mango Salsa is pretty perfect, you can swap out some of the ingredients and customize it to be your own:
Mango swap: Make a pineapple version of the salsa.
Shrimp alternative: You can use fresh cod instead of shrimp. For a veggie version, try tofu cubes.
Spice up the slaw: Stir some spicy sriracha or hot sauce into the mayo for your tacos with mango salsa.
Baja style: Add some pickled red onions, shredded cheese and slices of avocado for a Baja style version.
STORAGE AND MAKE AHEAD
You can make the mango salsa a day ahead and keep it in the refrigerator in an airtight container.
This recipe for Shrimp Tacos with Mango Salsa is best served and eaten fresh, but if you have leftovers, store them in the fridge for up to 2 days. I don’t recommend freezing leftovers.
Reheat tempura shrimp in a 350°F (175°C) oven or air fryer for 5–8 minutes until hot and crispy. Avoid the microwave. It just makes the coating soggy.
SERVING AND PAIRING
Serve these crispy tempura shrimp tacos hot, straight away, for the ultimate crunchy goodness.
Layer each warm tortilla with a few shrimp, a generous spoonful of mango salsa, and slaw. Finish with fresh cilantro, a squeeze of lime, and other toppings like sour cream or crumbled queso fresco for extra creaminess.
Try serving with Air Fried Elote Mexican Street Corn, the Best Guacamole Recipe, a black bean salad, or coconut rice for a more filling meal.
These Shrimp Tacos with Mango Salsa pair perfectly with a cold mango margarita, sparkling lime agua fresca, or a chilled lager. Enjoy!
TIPS AND PROBLEM SOLVING
This is an easy recipe for tacos with mango salsa, but here are some tips to help you along the way:
- Keep your batter chilled: This is what gives tempura batter its signature, crispy texture.
- Don’t overcrowd the pan: Cook your shrimp in small batches so that the oil stays at the right frying temperature.
- Prep everything first: Honestly, this is my tip for all recipes. The more you prepare ahead, the easier the assembly of the Shrimp Tacos with Mango Salsa will be.
HOW TO PEEL AND DEVEIN SHRIMP
If you buy whole shrimp, here’s how to prepare them for your Shrimp Tacos with Mango Salsa first:
To peel shrimp, start by holding the body of the shrimp in one hand and gently remove the legs.
Next, hold the shell near the head end and peel it away, working toward the tail. You can leave the tail on if you like or remove it completely.
To devein the shrimp, make a shallow cut along the back and use a toothpick or the tip of a knife to lift out the dark vein.
THE BEST WAY TO WARM TORTILLAS
The best way to warm tortillas is in a dry skillet or cast-iron pan over medium heat for about 30 seconds per side, until they are soft and slightly charred.
You can also warm a stack in the oven by wrapping it in foil and heating it at 350°F (175°C) for 10–15 minutes. This can be a useful way to warm them if you’re working with tons of other meal components and you don’t have time to warm them one by one on a skillet.
It’s also totally fine to warm them in the microwave. To do this, warm a few tortillas at a time, wrapped in a damp paper towel for 20–30 seconds, and then they’ll be ready for these Shrimp Tacos with Mango Salsa.
FREQUENTLY ASKED QUESTIONS
You will need a gluten free flour blend for the batter and to serve it with corn tortillas. Check that your cornstarch and all other processed ingredients are certified gluten free.
Yes, but the panko batter won’t be as crispy.
In my opinion, not much. The jalapeno in the salsa makes it a little spicy but not much. You can add more to turn this into spicy shrimp tacos with mango salsa, or leave it out completely if you like.
OTHER SUMMER MEXICAN RECIPES TO TRY
Barbacoa Beef Burrito Bowl With Cilantro Lime Dressing
Creamy Blackened Chicken Enchiladas
Shrimp Tacos with Mango Salsa
Ingredients
For the Tempura Shrimp
- 1 pound large shrimp peeled and deveined
- 1/2 cup all-purpose flour
- 1 egg chilled
- 1/2 cup water ice-cold
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- avocado oil for frying
For the Mango Salsa
- 2 ripe mangoes diced
- 1/4 cup red onion finely chopped
- 1 jalapeño seeded and minced
- 2 tablespoons fresh cilantro chopped
- Juice of 1 lime
For the Slaw
- 2 cups red cabbage thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
For the Tacos
- 8 small tortillas corn or flour
- sour cream optional
- cilantro for garnish
Instructions
- Prepare the fresh mango salsa by combining the diced mangoes, red onion, jalapeño, cilantro, and lime juice in a small bowl. Mix well to combine. Set aside to let the flavors meld together.
- In a separate bowl, combine the red cabbage, mayonnaise, lime juice, salt, and pepper. Toss well to coat the slaw with the dressing. Set aside to marinate.
- In a large bowl, prepare the tempura batter by whisking together the all-purpose flour, egg, cornstarch, and salt. Gradually add the ice-cold water while whisking until a smooth batter forms. The batter should have a slightly thick consistency.
- In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (180°C).
- Dip each shrimp into the tempura batter, ensuring it is evenly coated.
- Carefully place the battered shrimp into the hot oil and fry in batches for about 2-3 minutes, or until they turn golden brown and crispy.
- Remove the fried shrimp from the oil and drain them on a paper towel-lined plate.
- Warm the tortillas in a dry skillet or on a griddle. Assembly the tacos by placing a few tempura fried shrimp onto each tortilla then top with a generous spoonful of the fresh mango salsa and a handful of the red cabbage slaw.
- Optional: Add a dollop of sour cream and sprinkle some crumbled queso fresco on top for added creaminess and tanginess.
- Repeat with the remaining ingredients to assemble all the tacos. Enjoy!
