Shrimp Tacos with Baja Sauce and Mango Pico de Gallo

Finally a taco recipe! This is a Shrimp Tacos Recipe. Not only that, but it is also accompanied by Baja Sauce and Mango Pico.

I like Tacos more than I like most things.

More than that, I respect Tacos! If you are going to do Tacos, do it right!

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I like to make myself some beautiful homemade tortillas for my Tacos. Because I don’t think that’s too much to ask. Is it? Respectable tortillas for respectable Tacos! Tacos appreciate it!

shrimp tacos

I’ve been making my own tortillas for forever. It takes me no time. Just kidding, takes me about 1 hour. But it’s worth it because it’s such a beautiful thing! They taste so much better than what you get at the store, in my opinion. And it’s ok if you don’t feel the same way I do, or you don’t make your own tortillas every Tuesday. I realize lives are busy and most people won’t do that. But at least once, I beg of you, make your own tortillas! Just once.

Now that we talked about the shell, let’s talk about the inside.

For your filling, you can choose literally anything you want! From meat to vegetables, or some nice roasted chickpeas, some breaded fish, get creative, mix it up! That should be the star of your Taco.

Whatever you choose will define what comes next: the salsa!!!

Gotta have some salsa, man. Don’t skip the salsa. Or slaw. Slaw is ok too. Just make it delicious. I like any salsas, but I often find myself making mango salsa for my tacos. It goes great with seafood tacos, pork tacos and even chicken tacos. I guess if I had to pick, mango salsa would be my favorite. But I’ve made all and every kinds of salsa out there and I hope to bring their recipes to you one by one.

And last but not least, the sauce!!

I like cheese sauces for my ground beef tacos. That’s a staple at my house. For chicken, fish, pork and even other types of meat, I like to get creative. Chipotle sauces, lemon-dill, garlic-avocado, to name a few. The one I present today is a Baja Sauce and it’s one of my favorites! (I say that about all of them, really, so don’t trust me)

And then you can throw in any fixings or garnishes you desire. Lemon or lime wedges on the side, slices of jalapeño, crumbled cheese, sour cream, lettuce, the list goes on. And I could keep going on and probably would if it wasn’t so late.

shrimp tacos with baja sauce and mango pico de Gallo

But I ate so many tacos I should go lay down! See ya!

Shrimp Tacos with Baja Sauce and Mango Pico de Gallo

Shrimp Tacos with Baja Sauce and Mango Pico de Gallo

These tacos are the next level! Enjoy these Shrimp Tacos with the delicious Baja Sauce and the Mango Pico de Gallo, which is just about my favorite.
5 from 10 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Servings 6 tacos
Calories 315 kcal


Mango Pico de Gallo
  • 1 mango peeled and chopped small
  • 1 cup tomatoes chopped small (about 1-2 tomatoes, seeds discarded)
  • 1/2 cup red onion chopped small
  • 2 tablespoons chopped cilantro
  • 1 lime juiced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
Baja Sauce
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1 jalapeño seeds discarded or not, depending on the amount of heat you want in your sauce
  • 1 garlic clove
  • 1 lime juiced
  • 1/4 teaspoon paprika
  • 1/2 teaspoon ancho Chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon cilantro chopped
  • 16 oz raw shrimp peeled deveined
  • 1 garlic minced
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon freshly ground pepper
  • 1/2 lime juiced
  • 1/8 teaspoon ancho chili powder
  • 1/4 teaspoon paprika
  • 1 tablespoon olive oil
To assemble
  • 6 flour tortillas homemade or store-bought - homemade tortilla recipe below


  • Mix all ingredients from the Mango Pico de Gallo in a bowl and leave in the fridge until ready to serve.
  • Blend all ingredients for the Baja Sauce in a small food processor until smooth. I like to use my single serving blender cup to do this.
  • When it's time to cook the shrimp, if it is frozen, make sure to thaw it first. You can place shrimp in a colander and run under cold water for a few minutes until thawed. Then drain and pat dry with paper towels. Mix all ingredients for the shrimp together in a bowl.
  • Pre-heat a non-stick medium skillet over high heat. Add seasoned shrimp to skillet and cook for 4-5 minutes, until shrimp is pink and has a light sear.
  • To assemble
  • You are going to need about 6 tortillas for this amount of shrimp. Follow the recipe bellow for homemade tortillas if that’s something you are into.
  • Heat tortillas in a hot skillet for about 1 minute in each side. If you form a taco shape with the hot tortilla and let it cool, it will conserve the shape. Cool little trick. Stuff your tacos with shrimp, pour pico de Gallo over and then Baja sauce. ENJOY!

Homemade Flour Tortilla

5 from 10 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Bread
Servings 16 tortillas
Calories 112 kcal


  • 2 cups all-purpose flour
  • 1 cup whole wheat flour or any flour combination, either all whole wheat or all-purpose. I like the ratio 2:1 all-purpose to whole wheat because it gives the tortilla a nice tan color
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 1 cup warm water


  • Mix all ingredients together in a bowl and knead for a couple minutes by hand until smooth, or use a stand mixer fitted with the dough hook. Once dough is smooth, divide it into 16 equal pieces, each piece will weigh about 41 grams, if you have a scale and want your tortillas to have equal size.
  • Roll each piece of dough into a ball. The best way to do this is the following: make a cup shape with your hand and apply pressure on the dough while doing circular motions against the counter. You will form perfect rounds this way.
  • Place balls in a floured baking sheet or floured counter. Press lightly on top of each piece to make it a tad flat. Cover with a towel and let dough pieces rest for 20 minutes.
  • Heat a cast iron pan. Roll tortillas out into a 9 inch circle. Add tortilla to hot skillet one by one and cook for about one minute on the first side and 30 seconds on the other side. Don't stack tortillas after you cook them, or the ones on the bottom will get soggy. 
  • Lay each tortilla in a tray. Once they cool down a little bit, you can put them in a tortilla warmer or another container.
  • Keep tortillas in the closed container in your fridge for 3-4 days.


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  1. Camila, your recipes are so enticing yet your food photos are always so intoxicating!! As a reader, you INVITE me to want to make not only these tacos but all of the recipes you post! It’s the tortillas from scratch that I’m so excited to try! I am planning on getting back to doing a lot more home recipes when winter sets in and believe me, so many of yours are right at the top of my list!

    1. Thank you so much, Mike. You should definitely make tortillas from scratch! They are so delicious!! You will love it!!

  2. 5 stars
    Hi Camila. First of all your I really like your spicy and sweet fusion with natural elements like jalapeños and pineapple. I’m new blogger on the block with a focus on tacos around the world. What kind of advice would you give me to make a great first impression upon my publishing my first blog?

    1. Hello Nestor, focusing on food photography will help you a great deal and that’s one of my biggest advices.And also, just go for it. Everyone starts small, then they learn, make mistakes, and grow. Even if you don’t feel like you are ready, simply start. Don’t wait to feel ready to do it. Dive in and work with passion. And you will eventually get good results! Thanks for writing and good luck on your blog! Sounds like a great theme! Have a nice day!

  3. 5 stars
    These look delicious. My wife loves Shrimp tacos, I showed this to her. Needless to say this is the recipe we are using for our next Taco Tuesday, Thanks!

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