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Blackened honey lime shrimp tacos with guacamole and mango salsa.

Quick and Flavorful Blackened Honey Lime Shrimp Tacos

These honey lime shrimp tacos are bursting with flavor—served over creamy guacamole and topped with a vibrant mango salsa. A fresh, zesty twist on taco night!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 560 kcal

Equipment

Ingredients
  

Honey Lime Shrimp Tacos

  • 1 lb shrimp raw, peeled and deveined
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp honey
  • juice of 1 lime
  • 1 tsp avocado oil or any neutral cooking oil
  • tortillas for serving

Mango Salsa

  • 2 mangos diced into ¼ inch cubes
  • ½ cup chopped red onion
  • 1 jalapeno finely chopped
  • juice of ½ lime
  • 1 tbsp cilantro chopped

Guacamole

  • 2 avocados
  • ¼ cup chopped red onion
  • ¼ cup diced tomato
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt
  • juice of 1 lime

Instructions
 

Honey Lime Shrimp Tacos

  • In a mixing bowl, toss the shrimp with garlic powder, onion powder, paprika, cumin, cayenne, salt, pepper, honey, and lime juice until evenly coated.
  • Heat oil in a skillet over medium-high heat. Add the shrimp in a single layer and sear for about 2 minutes per side, until cooked through.
  • Serve the honey lime shrimp in warm tortillas, topped with guacamole and fresh mango salsa.

Mango Salsa

  • Prepare the ingredients by dicing the mango into ¼-inch chunks and finely chopping the red onion, jalapeño, and cilantro. In a mixing bowl, combine the diced mango, chopped red onion, jalapeño, cilantro, and a squeeze of fresh lime juice. Stir until everything is well combined.

Guacamole

  • Prepare the ingredients by chopping the red onion and dicing the tomatoes. In a mixing bowl, combine the avocados, red onion, tomatoes, garlic powder, salt, pepper, and lime juice. Mash and mix until well combined.

Notes

Storage Tips:
  • Shrimp: Store leftover cooked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying them out.
  • Mango Salsa: Best enjoyed fresh, but can be stored in the fridge for up to 2 days. The mango may release some juice—just give it a good stir before serving.
  • Guacamole: Store in an airtight container with plastic wrap pressed directly on the surface to help prevent browning. Enjoy within 1–2 days for best flavor.
Warming Tortillas: I prefer to warm my tortillas over an open flame for that slightly charred, restaurant-style flavor. Just a few seconds per side does the trick. You can also warm them in a dry skillet, wrap them in foil and heat in the oven, or microwave them with a damp paper towel.
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