Cilantro-Lime Shrimp Tacos with Mango Salsa and Avocado Crema
Bright and zesty shrimp tacos topped with fresh mango salsa and creamy avocado lime sauce, perfect for a flavorful weeknight meal. This mexican-inspired tacos & burritos ready in about 25 minutes blends raw shrimp (peeled and deveined), olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cilantro-Lime Shrimp Tacos with Mango Salsa and Avocado Crema take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cilantro-Lime Shrimp Tacos with Mango Salsa and Avocado Crema?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cilantro-Lime Shrimp Tacos with Mango Salsa and Avocado Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cilantro-Lime Shrimp Tacos with Mango Salsa and Avocado Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cilantro-Lime Shrimp Tacos with Mango Salsa and Avocado Crema?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
