Sautéed Shrimp Tacos with Mango-Avocado Salsa and Lime Crema

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Fresh shrimp tossed in a smoky spice blend, served in warm tortillas topped with bright mango-avocado salsa and smooth lime crema. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs raw shrimp, olive oil, chili powder 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, peeled and deveined raw shrimp
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 cup diced (about 1 medium) mango
• 1 medium, diced avocado
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 small, seeded and minced jalapeño
• 2 tbsp, freshly squeezed lime juice
• 1/2 cup sour cream
• 1 tsp lime zest

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Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined raw shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil until evenly coated.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove from heat.
3. Step 3: In a separate bowl, combine 1 cup diced mango, 1 diced medium avocado, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1 minced small jalapeño, and 2 tbsp fresh lime juice. Gently toss to combine.
4. Step 4: In a small bowl, mix 1/2 cup sour cream with 2 tbsp lime juice and 1 tsp lime zest until smooth.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Divide shrimp evenly among tortillas, top each with mango-avocado salsa and a drizzle of lime crema. Serve immediately.