Mango-Habanero Shrimp Tacos

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Juicy shrimp marinated in a sweet-spicy mango-habanero sauce, served on warm corn tortillas with fresh avocado. This Mexican recipe, ready in about 30 minutes, pairs shrimp, mango, habanero pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 12 oz shrimp
• 1/2 cup mango
• 1/2 habanero pepper
• 2 tbsp lime juice
• 1 tbsp olive oil
• 2 cloves garlic
• 8 corn tortillas
• 1 avocado
• 1/4 cup red onion
• 2 tbsp cilantro

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Instructions

1. Step 1: Finely chop 1/2 habanero pepper (seeds removed) and combine with 2 tbsp lime juice, 1 tbsp olive oil, and 2 minced garlic cloves in a bowl.
2. Step 2: Add 12 oz peeled and deveined shrimp to the bowl and toss to coat. Marinate for 10 minutes at room temperature.
3. Step 3: Heat a skillet over medium-high heat and add the shrimp with marinade. Cook for 2-3 minutes per side until pink and opaque, then remove from heat.
4. Step 4: Dice 1/2 cup mango and add to the shrimp skillet, stirring until warmed through.
5. Step 5: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Slice 1 avocado and thinly slice 1/4 cup red onion.
6. Step 6: Assemble tacos by placing 1/2 cup shrimp mixture on each tortilla, topping with 1/4 avocado slices, 1/4 cup red onion, and 2 tbsp chopped cilantro.