Sautéed Shrimp Tacos with Fresh Mango Salsa and Lime Crema

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Bright and zesty shrimp tacos topped with a juicy mango salsa and tangy lime crema, perfect for a quick and popular street-food-inspired meal. This Mexican recipe, ready in about 25 minutes, pairs 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 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 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 cup ripe mango (diced)
• 1/2 cup red bell pepper (diced)
• 1/4 cup red onion (finely chopped)
• 2 tbsp fresh cilantro (chopped)
• 1 small jalapeño (seeded and minced)
• 3 tbsp lime juice
• 1/2 cup plain Greek yogurt
• 1 tsp honey
• 1/4 tsp salt for 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 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 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. Remove from heat.
3. Step 3: In a separate bowl, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 small minced jalapeño, and 2 tbsp lime juice; mix gently to create the mango salsa.
4. Step 4: In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tsp honey, 3 tbsp lime juice, and 1/4 tsp salt until smooth to make the lime crema.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by layering cooked shrimp, mango salsa, and a drizzle of lime crema on each tortilla. Serve immediately.