Mango Chile Lime Shrimp Tacos

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Sweet mango and zesty lime combine with spicy chile-seasoned shrimp in soft corn tortillas for a refreshing and vibrant taco experience. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs shrimp, peeled and deveined, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ripe mango, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 8 small corn tortillas
• 1 small, optional jalapeño, thinly sliced
• 1/4 cup, for topping sour cream or Mexican crema

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Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 1/2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic 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 seasoned shrimp for 2-3 minutes per side until pink and opaque.
3. Step 3: In a separate bowl, combine 1 cup diced ripe mango, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Stir gently to make the mango salsa.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Assemble tacos by dividing the cooked shrimp among the tortillas, topping each with a spoonful of mango salsa, thin slices of 1 small jalapeño if using, and a dollop of 1/4 cup sour cream or Mexican crema.