Sautéed Shrimp Tacos with Mango Salsa and Cilantro Lime Crema

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Bright and flavorful shrimp tacos topped with sweet mango salsa and a zesty cilantro lime crema for a fresh and vibrant meal. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs 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 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

• 12 oz large, peeled and deveined shrimp
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1, peeled and diced small mango
• 1/2, diced red bell pepper
• 2 tbsp, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 2 tbsp, divided fresh lime juice
• 1/2 cup Greek yogurt
• 8 small corn tortillas
• 1/4 tsp for salsa and crema, combined salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, toss 12 oz peeled and deveined 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 until 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 cooked through. Remove from heat.
3. Step 3: In a separate bowl, combine 1 diced small mango, 1/2 diced red bell pepper, 2 tbsp finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp fresh lime juice with 1/4 tsp salt. Mix gently to make the mango salsa.
4. Step 4: In a small bowl, whisk together 1/2 cup Greek yogurt, 1 tbsp fresh lime juice, 1 tbsp chopped cilantro, and 1/4 tsp salt until smooth to make the cilantro lime crema.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
6. Step 6: Assemble tacos by dividing shrimp evenly among tortillas, topping with mango salsa, and drizzling with cilantro lime crema before serving.