As a Florida native, seafood has always held a special place in my heart. Growing up with access to some of the freshest seafood around, it’s still one of my favorite ingredients to cook with today. These Shrimp Tacos with Mango-Pineapple Salsa celebrate those coastal flavors with tender, seasoned shrimp, a bright and juicy fruit salsa, and a creamy sriracha-lime sauce that ties everything together. They’re fresh, colorful, and packed with flavor—perfect for a casual weeknight dinner or a laid-back gathering with friends. Every bite delivers the perfect balance of savory, sweet, creamy, and fresh..

WHAT YOU’LL NEED TO MAKE THESE DELICIOUS BURGERS

• MANGO-PINEAPPLE SALSA: This fresh fruit salsa adds a burst of sweetness, color, and brightness that balances the savory, seasoned shrimp. The combination of juicy mango, pineapple, lime, cilantro, and peppers creates the perfect tropical topping for every bite.
• SRIRACHA-LIME SAUCE: This creamy, zesty sauce is the finishing touch that brings everything together. The combination of lime juice and sriracha adds the perfect balance of tangy citrus and gentle heat, while the creamy base helps mellow the spices in the shrimp. Drizzled over the tacos, it ties together the sweet mango-pineapple salsa and savory shrimp for the perfect bite every time.
• EXTRA VIRGIN OLIVE OIL: I like to use frozen shrimp labeled “shell split and deveined”—it’s usually fresher than the “fresh” shrimp at the store, which is often just thawed from frozen.
• SEASONINGS FOR BLACKENING: The blend of garlic powder, onion powder, paprika, oregano, cayenne pepper, cumin, thyme and salt creates the bold, smoky flavor that makes these shrimp irresistible. Each spice contributes something unique, from earthy warmth and gentle heat to savory depth and color.
• SHRIMP: Shrimp are the star of these tacos, bringing a sweet, delicate seafood flavor that pairs beautifully with the bold seasoning blend. As a Florida native, I’ve been spoiled by having access to fresh seafood my entire life, so I’m always a little cautious when purchasing seafood from the grocery store. Whenever possible, I recommend buying your shrimp from a trusted seafood market or the seafood counter at Whole Foods for the freshest flavor and best quality.
• FRESH GARLIC: A few cloves of garlic provide a savory, aromatic base that enhances the flavor of the shrimp. When sautéed, garlic adds depth and warmth that ties all of the ingredients together.
• GREEN ONION: (Optional) Green onions add a mild onion flavor and a fresh pop of color. They brighten the richness of the shrimp and sauce while adding a little crunch and freshness to every bite.
• RED BELL PEPPER: I added this in at the last minute because I had left over bell pepper from the salsa, and was a nice addition.
• CORN OR FLOUR TORTILLAS: You can use either flour or corn tortillas for these tacos, but I personally prefer flour tortillas. As someone who loves a soft, pliable taco, I find that corn tortillas can sometimes be a bit dry and prone to cracking. My go-to choice is Mission Carb Balance Super Soft tortillas—they hold up beautifully to the shrimp, salsa, and sauce while staying tender and easy to fold. If you’re a corn tortilla fan, feel free to use them instead. A quick warm-up on a skillet will help bring out their best texture and flavor.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1 – START THE SALSA: Prep fruits, vegetables and cilantro. Peel mangos, and dice into small pieces. Dice pineapple, red onion and bell pepper. Finely chop cilantro.

Step 2 – FINISH THE SALSA: Combine everything in a medium sized bowl. Add the juice from one lime, and salt to taste. Set aside until ready to assemble the tacos.

Sept 3 – PREPARE THE SRIRACHA LIME SAUCE: Stir together the sour cream, sriracha, lime juice, and chopped cilantro. Set aside

Step 4 – SEASON THE SHRIMP: In a bowl or small dish, toss the shrimp with olive oil, and all the seasonings.

Step 5 – COOK THE SHRIMP: Heat a pan to medium – high heat and add Olive Oil. Add garlic and green onion to the pan and sauté for 1 minute until aromatic. Add the Bell Pepper and cook an additional 2 minutes.

Step 6: Add the shrimp and sauté the shrimp for 1½ to 2 minutes per side, just until opaque. Shrimp are done when they form a loose “C.” Transfer to a platter and cover loosely to keep warm.

Step 7 – HEAT THE TORTILLAS & ASSEMBLE: Heat the tortillas on the grill, on the stovetop, or in the microwave (for approximately 30 seconds). Assemble tacos and top with Mango-Pineapple Salsa.

A FAVORITE PAIRING

These shrimp tacos pair perfectly with my Creamy Jalapeño Coleslaw. The cool, creamy dressing and crisp cabbage provide the perfect contrast to the warm, seasoned shrimp, while the subtle kick of jalapeño complements the sweet mango-pineapple salsa beautifully. Serve it on the side for a simple weeknight dinner, or pile a little right onto the tacos for an extra layer of crunch and flavor. It’s a combination that’s always a hit at our table.