Fresh fruit is a hallmark of summertime, and in sunny Southwest Florida, that means mangos, mangos, mangos! While commonly used in sweet treats like sorbet and smoothies, mangos pair effortlessly with savory dishes, brightening color and flavor.
These Caribbean shrimp tacos are a favorite in Fogg Café and are sure to impress at your next summer gathering.
Caribbean Shrimp Tacos
Serving size: 3 tacos
Ingredients
- 3 fresh corn tortillas
- 9 precooked black tiger shrimp (or other extra large shrimp)
- 1 tablespoon cooking oil
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dark chili powder
- ½ cup mango (diced)
- ¼ cup tomato (diced)
- ¼ cup onion (diced)
- 1 ½ ounces sweet chili sauce
- 1 ½ ounces mayonnaise
- Salt
- Fresh cilantro, for garnish
- Lime wedges, for garnish
Instructions
1. Coat shrimp with cayenne, paprika, and dark chili powder.
2. Add oil to sauté pan over medium heat.
3. Once heated, add shrimp and cook until heated through.
4. Once done, remove from heat and set aside.
5. In a separate bowl, combine the diced mango, tomato, and onion. Add salt to taste.
6. In another small bowl, create the sauce by stirring together the sweet chili sauce and mayonnaise until combined.
Assembly
On each tortilla, add 3 sautéed shrimp, mango pico de gallo, and a drizzle of sweet chili sauce. Garnish with fresh cilantro and a lime wedge.
Pro tip: Make in large batches for an easy build-your-own taco bar.
Want to take this recipe out of the kitchen and into your garden? Here’s how to grow your own mangos for this dish—from seed.
Special thanks to the Fogg Café Team. This article first appeared in the Spring 2026 issue of Cultivate, the Garden’s magazine.
