Spicy Shrimp Tacos with Mango Salsa

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Spicy shrimp tacos smeared with chorizo beans, fresh mango salsa and lime aioli.


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Mango Salsa:

  • 2 fresh mangoes, peeled, pitted and diced
  • 1/4 cup red onion, peeled and minced
  • Zest and juice of 1 medium lime
  • 2-3 tablespoons fresh cilantro, roughly chopped
  • Pinch kosher salt

Chorizo Beans:

  • 2-ounces pork chorizo
  • 15-ounce can black beans, rinsed and drained
  • 1/2 cup mango juice, orange juice or water

Spicy Shrimp:

  • 1 tablespoon oil
  • 2 pounds large raw shrimp, peeled and deveined
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • Pinch cayenne pepper


  • 1/2 cup plain Greek yogurt
  • Zest and juice of 1 medium lime
  • 8 small corn tortillas, toasted or grilled
  • 1/4 cup Cotija, Chihuahua or Queso Fresco cheese


  1. To make the mango salsa: Combine mango, red onion, lime zest, lime juice, cilantro and salt in a bowl. Mix and set aside.
  2. To make the chorizo beans: Heat small saucepan to medium-high heat. Add the chorizo and cook until browned. Drain off the excess fat. Add the black beans and mango juice. Reduce the heat and place a lid on the saucepan and allow to simmer 10-15 minutes, stirring occasionally. Add additional mango juice if the mixture becomes dry.
  3. To cook the shrimp: Heat a grill or skillet to medium heat. Brush the shrimp with the oil. In a small bowl, stir together the chili powder, smoked paprika, salt and cayenne pepper. Evenly coat the shrimp with the spice mixture. Place the shrimp on the grill or skillet and cook 2-3 minutes, flipping once, until the shrimp are opaque and tails are slightly curled in. Transfer to a plate.
  4. To assemble: In a small bowl, whisk together the yogurt and lime juice until combined. To assemble the tacos, scoop a few tablespoons of the chorizo beans in each tortilla. Place 3-4 shrimp on top of the chorizo beans. Top with crumbly cheese, mango salsa and lime yogurt.


Cooking Tip: If you're using frozen shrimp, place the shrimp in a colander and rinse with cold water until thawed. Pat dry with a paper towel, then proceed with the recipe.