These chili lime shrimp tacos make a quick, delicious weeknight dinner. Ready in about 20 minutes, they pair skillet-seared, chili-lime seasoned shrimp with bright mango salsa and crumbled cotija for a satisfying mix of textures and flavors.
Light, fresh, and bold, these tacos deliver tangy citrus, gentle heat and a touch of creaminess from the cheese. They’re one of those meals you can throw together any night you want something vibrant but easy. The shrimp also adapts well—use it in quesadillas, salads, or serve it on its own with a favorite side.
The secret to the bright chili-lime flavor is a simple chili-lime seasoning like tajin. It adds big flavor without overpowering salt or heat, and it’s all you need to make the shrimp pop.
Fast and simple
Start with the mango salsa: dice mango, shallot, jalapeño, and cilantro, then toss with fresh lime juice and a pinch of salt and pepper. You can make this ahead and chill it for a few hours.
Pat peeled and deveined shrimp dry, then season generously with tajin (or another chili-lime seasoning). Sear the shrimp in a hot skillet with a little olive oil for just a couple of minutes per side until opaque—shrimp cooks very quickly, so watch it closely.
Warm small corn tortillas—yellow corn works especially well—and fill them with the spiced shrimp, spoonfuls of mango salsa, and a sprinkle of crumbled cotija. If you like extra zing, finish with another pinch of tajin.
The contrast of warm, seasoned shrimp with cool, fruity salsa and salty cheese is irresistible. It’s a simple combination that feels special and fresh without a lot of fuss.
Make it tonight — it’s fast, flavorful, and perfect for busy evenings.
Chili Lime Shrimp Tacos with Mango Salsa
Chili Lime Shrimp Tacos with Mango Salsa
Yield:
4
10 mins
10 mins
20 mins
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Ingredients
- 1 ½ cups diced mango
- 1 shallot, diced
- 1 jalapeño pepper, diced
- ½ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- kosher salt and pepper
- 1 pound peeled and deveined shrimp (thawed if frozen)
- 2 to 3 teaspoons tajin seasoning (chili lime seasoning)
- 1 to 2 tablespoons olive oil
- 8 to 12 small corn tortillas
- 1/3 cup crumbled cotija cheese
Instructions
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Make the salsa: combine diced mango, shallot, jalapeño, cilantro, lime juice and a big pinch of salt and pepper in a bowl. Toss to combine. Chill if making ahead.
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Pat the shrimp dry with paper towels and season all over with tajin, adjusting the amount to taste.
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Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook until opaque, about 1 to 2 minutes per side. Remove from heat to avoid overcooking.
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Assemble tacos by placing shrimp in warmed tortillas, topping with mango salsa and crumbled cotija. Serve immediately.
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