Sautéed Shrimp Tacos with Spicy Mango Salsa

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

Tender shrimp quickly sautéed and paired with a bright, spicy mango salsa for a fresh and lively taco experience. This Mexican recipe, ready in about 21 minutes, pairs medium 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 290 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 medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 cup ripe mango, peeled and diced
• 1/2 cup red bell pepper, finely diced
• 1 tsp jalapeño, seeded and minced
• 2 tbsp red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 6 small corn tortillas
• 1/4 cup sour cream

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Instructions

1. Step 1: In a medium bowl, toss 12 oz peeled and deveined medium shrimp with 1 tsp smoked paprika, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking. Add shrimp in a single layer 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 ripe mango, 1/2 cup finely diced red bell pepper, 1 tsp minced jalapeño, 2 tbsp finely diced red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp fresh lime juice. Stir gently to mix the spicy mango salsa.
4. Step 4: Warm 6 small corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Assemble tacos by spooning shrimp evenly onto each tortilla, topping with 2 tbsp spicy mango salsa, and a dollop of 1/4 cup sour cream distributed among the tacos before serving.