Jamaican · Mexican

Jamaican Jerk Shrimp Tacos with Spicy Jerk Aioli and Mango Salsa

Name: Jamaican Jerk Shrimp Tacos with Spicy Jerk Aioli and Mango Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Jamaican, Mexican
Ingredients: 12 medium shrimp, peeled and deveined, about 7 oz.; 4 TBSP olive oil, divided; 1 tsp dry Jamaican jerk seasoning; 1 pinch kosher salt; black pepper, to taste; 1 large ripe mango, finely chopped; 1 TBSP red onion, finely chopped; 1 TBSP cilantro, finely chopped; ⅓ cup red bell pepper, finely chopped; 2 tsp fresh lime juice; 1 pinch kosher salt; black pepper, to taste; ½ cup mayonnaise; ½ cup sour cream; 1 TBSP hot honey or honey; 2 tsp Jamaican jerk seasoning; 1 pinch kosher salt; 6 corn or flour tortillas, warmed; shredded cheese of choice, optional garnish; fresh cilantro, optional garnish

These are the tacos I’d want to share on a warm evening when dinner can be relaxed, colorful and a little lively. I love the way sweet mango meets the heat of Jamaican jerk seasoning, especially with juicy shrimp and a creamy sauce tucked into a warm tortilla. My version brings Jamaican flavor inspiration to the Mexican taco format and the easy, help-yourself spirit of an American taco night. The mango salsa gives you a fresh bite between all that spice, and the aioli makes everything feel a little indulgent. Put the toppings on the table, and let everyone build a delicious bite of their own.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇯🇲 Jamaican

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

These Jamaican Jerk Tacos pair boldly seasoned shrimp with juicy mango salsa and a creamy, spicy jerk aioli. Sweet mango and hot honey balance the warm chile and aromatic spices, while lime, cilantro and crisp bell pepper bring freshness to every taco.

Why These Flavors Work

Jamaican jerk seasoning gives the shrimp warm spice, herbs and chile heat, while sweet mango and hot honey soften that intensity. Lime and fresh cilantro brighten the tacos, crisp red pepper adds texture, and the creamy aioli ties the juicy shrimp and fresh salsa together.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Jerk Shrimp Melt Sandwiches (Toasted Rolls with Spicy Aioli and Mango Slaw)

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COOKING MODEJamaican Jerk Shrimp Tacos with Spicy Jerk Aioli and Mango Salsa

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 4

STEP 1

To make the mango salsa, add the mango, red onion, cilantro, red bell pepper and lime juice to a small bowl and mix. Season with kosher salt and black pepper. Set aside at room temperature or refrigerate until ready to use. The salsa may be made ahead of time.

STEP 2

To make the aioli, add the mayonnaise, sour cream, hot honey or honey, Jamaican jerk seasoning and kosher salt to a small bowl and mix. If more spice is desired, add more jerk seasoning to taste. Set aside or refrigerate until ready to use.

STEP 3

To make the shrimp, drizzle 2 tablespoons of the olive oil over the shrimp. Add the Jamaican jerk seasoning and season with kosher salt and black pepper. Mix. Heat a medium-size sauté pan over medium heat and add the remaining 2 tablespoons olive oil. Add the shrimp and cook for about 3–5 minutes, or until done.

STEP 4

Warm 6 corn or flour tortillas. To assemble the tacos, add about 1 tablespoon of aioli to a tortilla, top with 2 shrimp and add a heaping tablespoon of mango salsa. Garnish with shredded cheese and cilantro if desired.

How to Make Jamaican Jerk Tacos with Spicy Jerk Aioli and Mango Salsa

Mix the Mango Salsa

Combine the mango, red onion, cilantro, bell pepper and lime juice and season with salt and black pepper.

Hold the Salsa

Set the mango salsa aside at room temperature or refrigerate it until ready to use.

Make the Jerk Aioli

Mix the mayonnaise, sour cream, hot honey or honey, jerk seasoning and kosher salt, adding more jerk seasoning if desired.

Season the Shrimp

Coat the shrimp with 2 tablespoons olive oil, jerk seasoning, kosher salt and black pepper.

Cook the Shrimp

Heat the remaining 2 tablespoons olive oil in a sauté pan and cook the shrimp for 3–5 minutes until done.

Warm the Tortillas

Warm the corn or flour tortillas before assembling the tacos.

Build the Tacos

Spread about 1 tablespoon aioli on each tortilla, then add 2 shrimp and a heaping tablespoon of mango salsa.

Garnish and Serve

Finish with shredded cheese and extra cilantro if desired and serve.

Recipe Guidance

Storage

Refrigerate the cooked filling, Spicy Jerk Aioli, Mango Salsa, tortillas, and other toppings in separate covered containers within 2 hours. Use the cooked filling within 3 to 4 days.

Reheating

Reheat only the cooked filling in a skillet over medium heat until it reaches 165°F. Warm tortillas separately and keep the aioli, mango salsa, and fresh toppings cold.

Make Ahead

Prepare the aioli and mango salsa ahead and refrigerate them separately. Season or marinate the taco filling in advance, then cook it close to serving and assemble at the table.

Serving Suggestions

Serve as a taco bar with warm tortillas, hot jerk filling, cold aioli, mango salsa, and fresh garnishes in separate bowls.

Mary’s Introduction

Why These Flavors Work