Citrus-Infused Tequila Shrimp Tacos with Mango Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Juicy shrimp marinated in lime and orange juice, grilled to perfection, then topped with a fresh mango salsa wrapped in warm tortillas. This Mexican-inspired taco and burrito recipe, ready in about 40 minutes, pairs large shrimp, peeled and deveined, fresh lime juice, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 lb large shrimp, peeled and deveined
• 2 tbsp fresh lime juice
• 2 tbsp fresh orange juice
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ripe mango, diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 8 small corn tortillas
• 1/2 cup sour cream
• for serving fresh lime wedges

Instructions

1. Step 1: In a medium bowl, combine 1 lb large shrimp, 2 tbsp fresh lime juice, 2 tbsp fresh orange juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat and marinate in the refrigerator for 20 minutes.
2. Step 2: While shrimp marinates, prepare mango salsa by mixing 1 cup diced ripe mango, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and 1 minced jalapeño in a bowl. Set aside.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by placing grilled shrimp in each tortilla, topping with 2 tbsp mango salsa and a dollop of sour cream. Serve immediately with fresh lime wedges for squeezing over.