Quick Sautéed Shrimp Tacos with Mango Salsa and Lime Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Bright and speedy shrimp tacos topped with fresh mango salsa and a tangy lime crema, perfect for a flavorful weeknight meal. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, olive oil, garlic cloves, minced 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 large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 small mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp, divided fresh lime juice
• 1/2 cup sour cream
• 8 small corn tortillas
• 1 medium avocado, sliced

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add the seasoned shrimp and cook for 2-3 minutes per side until opaque and pink with slight char marks. Remove from heat.
3. Step 3: In a separate bowl, combine 1 diced small mango, 1/2 diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 tbsp fresh lime juice with remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to make mango salsa.
4. Step 4: In a small bowl, whisk together 1/2 cup sour cream and remaining 1 tbsp fresh lime juice to make lime crema.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by dividing shrimp evenly among tortillas, topping with mango salsa, sliced 1 medium avocado, and drizzling with lime crema.