Bold Bahamian Shrimp Tacos with Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy shrimp marinated in fiery Bahamian spices, served on warm corn tortillas with a vibrant mango salsa that balances heat with bright citrus, embodying the courage to speak your truth. This bahamian-inspired seafood ready in about 35 minutes blends Shrimp, Olive oil, Garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Shrimp
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 Scotch bonnet peppers
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 1 Lime
• 8 Corn tortillas
• 1/2 cup Mango
• 1/4 cup Red onion
• 2 tbsp Cilantro
• 1/2 Lime
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: In a medium bowl, combine 12 oz shrimp, 2 tbsp olive oil, 2 minced garlic cloves, 1 finely chopped Scotch bonnet pepper, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated, then let marinate for 15 minutes at room temperature.
2. Step 2: Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
3. Step 3: In the same skillet, add 1/4 cup finely chopped red onion and cook for 1 minute until softened. Stir in 1/2 cup diced mango and 2 tbsp chopped cilantro, cooking for 2 minutes until mango begins to soften.
4. Step 4: Add 1/2 lime, juiced to the mango mixture, stir to combine, then return the shrimp to the skillet and toss to coat completely.
5. Step 5: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Assemble by placing shrimp and mango salsa on each tortilla, then garnish with extra cilantro.