Sautéed Shrimp Tacos with Mango Avocado Salsa

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy sautéed shrimp wrapped in warm tortillas topped with a bright mango avocado salsa for a refreshing twist on classic tacos. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, 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, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 large, peeled and diced mango
• 1 medium, diced ripe avocado
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 1 small, seeded and finely chopped (optional) jalapeño

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until shrimp are evenly coated.
2. Step 2: Heat a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque, about 5-6 minutes total. Remove from heat.
3. Step 3: In another bowl, combine 1 large diced mango, 1 diced medium avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 small finely chopped jalapeño (if using). Gently mix to create the 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 sautéed shrimp evenly among the tortillas and topping each with generous spoonfuls of the mango avocado salsa. Serve immediately.