Cilantro Lime Shrimp Tacos with Mango Salsa
Cilantro lime shrimp tacos EXPLODING with tangy, punchy flavor complimented by sweet refreshing Mango Salsa and silky Avocado Crema! Cilantro Lime Shrimp Tacos are the BEST light, flavorful and fillings shrimp tacos that rival any restaurant and on your table in 30 minutes!  You can prep the toppings ahead of time for a super quick and easy weeknight dinner that tastes wonderfully gourmet.
Servings Prep Time
8-10 tacos 20minutes
Cook Time
Servings Prep Time
8-10 tacos 20minutes
Cook Time
Cilantro Lime Shrimp Tacos with Mango Salsa and Avocado lined in a row on a brown cutting board
Cilantro Lime Shrimp
  • 1 1/2lbs. medium shrimppeeled and deveined
  • 4 garlic clovesminced
  • 1teaspoon Lime zest
  • 1/2teaspoon McCormick® chili powder
  • 1/2teaspoon McCormick Ground Cumin
  • 1/4teaspoon McCormick® salt
  • 1/4teaspoon McCormick® pepper
  • 1/4teaspoon McCormick® smoked paprika
  • 1/4teaspoon McCormick Dried Oregano
  • 1/4teaspoon McCormick® onion powder
  • 1/8teaspoon McCormick® cayenne pepperoptional for a kick
  • Add later:
  • 1tablespoon olive oil
  • 1tablespoon butter
  • 1-2tablespoons lime juice
  • 2tablespoons minced cilantro
Mango Salsa
Avocado Crema
  • 1 medium avocado
  • 1/2cup sour cream
  • 2tablespoons mayonnaise
  • 1tablespoon lime juice
  • 1/2teaspoon McCormick® salt
  • 1/4teaspoon McCormick Ground Cumin
  • 1/4teaspoon McCormick Garlic Powder
  • Milk as needed to reach desired consistency
  • 8 taco size tortillas
  • Cotija cheeseoptional
  • hot sauceoptional
  • shredded cabbageoptional
Cilantro Lime Shrimp
  1. Add all of the Shrimp Ingredients (except the “Add Later” ingredients) to a bowl and stir to combine. Let sit 15-30 minutes at room temperature. You can use this time to prepare your Mango Salsa and Avocado Crema. Instructions Below.
  2. To cook shrimp, melt 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and let cook 1 minute without touching then continue to cook and stir for approximately 3-4 minutes or just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices to a plate. Toss with 1-2 tablespoons lime juice and cilantro. Once cool enough to handle, you can chop off shrimp tails.*
Mango Salsa
  1. Add all of the Mango Salsa ingredients to a medium bowl and stir to combine. Refrigerate.
Avocado Crema (optional)
  1. Add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
  1. Add shrimp followed by Mango Salsa, Cotija Cheese then Avocado Crema. Add additional lime juice and hot sauce if desired.
Recipe Notes

*You can half the Mango Salsa Recipe if you don’t want any leftovers.