Sautéed Shrimp Tacos with Mango Salsa and Cilantro Crema

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Juicy shrimp cooked with smoky spices nestled in warm tortillas, topped with bright mango salsa and a tangy cilantro crema. This Mexican-inspired seafood recipe, ready in about 23 minutes, pairs large shrimp, peeled and deveined, olive oil, smoked paprika 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 large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1 cup fresh mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh lime juice
• 1/4 cup plus 2 tbsp fresh cilantro, chopped
• 1/2 cup sour cream
• 8 small corn tortillas
• to taste salt and pepper

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 shrimp with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 3/4 tsp salt until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque, then remove from heat.
3. Step 3: In a separate bowl, combine 1 cup diced fresh mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp fresh lime juice, and 1/4 cup chopped cilantro. Stir gently to make the mango salsa.
4. Step 4: In a small bowl, mix 1/2 cup sour cream with 2 tbsp chopped cilantro and a pinch of salt and pepper to make the cilantro crema.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds each side. Assemble tacos by layering shrimp, mango salsa, and a drizzle of cilantro crema.