Cilantro-Lime Shrimp Tacos with Mango Salsa and Avocado Crema

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Bright and zesty shrimp tacos topped with fresh mango salsa and creamy avocado lime sauce, perfect for a flavorful weeknight meal. This Mexican recipe, ready in about 25 minutes, pairs raw shrimp (peeled and deveined), olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 lb raw shrimp (peeled and deveined)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium, diced ripe mango
• 1/2, diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp, divided lime juice
• 1 large ripe avocado
• 1/4 cup plain Greek yogurt

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 1 lb raw shrimp with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque, then remove from heat.
3. Step 3: In a separate bowl, combine 1 diced medium mango, 1/2 diced red bell pepper, 1/4 cup diced red onion, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice. Stir to make the mango salsa.
4. Step 4: In a blender or food processor, blend 1 large ripe avocado, 1/4 cup plain Greek yogurt, and 1 tbsp lime juice until smooth to make the avocado crema.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by placing shrimp, a spoonful of mango salsa, and a drizzle of avocado crema on each tortilla.