Sautéed Shrimp Tacos with Mango-Avocado Salsa and Cilantro Lime Crema

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Juicy shrimp quickly sautéed and nestled in warm tortillas, topped with a vibrant mango-avocado salsa and a tangy cilantro lime crema. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, 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 3, 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

• 12 oz, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 3/4 tsp, divided salt
• 1/4 tsp black pepper
• 1 cup, diced mango
• 1 medium, diced avocado
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 3 tbsp, divided fresh lime juice
• 1/3 cup plain Greek yogurt
• 6 small corn tortillas

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Instructions

1. Step 1: In a bowl, toss 12 oz peeled shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Let marinate for 10 minutes.
2. Step 2: Meanwhile, combine 1 cup diced mango, 1 medium diced avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 1 tbsp fresh lime juice with 1/4 tsp salt in a bowl. Set aside to meld.
3. Step 3: Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
4. Step 4: Mix 1/3 cup plain Greek yogurt with 2 tbsp fresh lime juice and a pinch of salt to make the cilantro lime crema.
5. Step 5: Warm 6 small corn tortillas in a dry skillet or microwave. Assemble tacos by dividing shrimp evenly, topping with mango-avocado salsa, and drizzling with cilantro lime crema.