Honey Mango Shrimp Tacos

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honey mango shrimp tacos

If you’ve ever eaten at a “fresh-mex” restaurant, then you may have seen their versions of these little bundles of love.

Although they go by different names, honey mango shrimp tacos are one of my favorites. Of course, they have to cost more than a simple burrito or salad. But, guess what? You can make them at home and they are SO SIMPLE! 

Shrimp are a favorite because they are so quick to prepare. This is a meal that can be on the table start to finish in under 30 minutes. Killer.

I found the cutest little “street taco” sized corn tortillas at the store the other day. These tacos are great in the mini size. I like to throw the tortilla directly on the grate of my gas stove top for a few seconds. It warms them and gives them just a little delicious char.

You can warm them however you desire, or just skip it (although they will split more when you try to fold them cold.) And you can use whatever size you have handy.

A great refreshing meal, that is quick and delicious. 


Honey Mango Shrimp Tacos


  • 1 lb. raw shrimp, cleaned
  • 1 lime juiced
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 small mango, diced
  • 1 tomato diced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon red onion, minced
  • 1 lime juiced
  • 1/2 teaspoon salt, more to taste
  • Corn tortillas
  • Extra lime wedges to garnish


  1. Combine raw shrimp with 1 lime juiced and 1/2 teaspoon salt. Set aside while you make the mango salsa.
  2. Combine mango, tomato, cilantro, onion, juice of 1 lime and 1/2 teaspoon salt. Taste and add more salt as needed. Set aside.
  3. Melt butter in large saute pan over medium high heat. Add honey and stir until combined. Allow heat until it is bubbling and thickened slightly, about 1 minute. Drain shrimp and add to pan. Cook, stirring and coating shrimp, until the shrimp are pink and cooked through, about 3 minutes.
  4. Remove shrimp from pan.
  5. Heat corn tortillas if desired.
  6. Place a few cooked shrimp in a tortilla and top with mango salsa. Serve with lime wedges.

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