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Cilantro Lime Shrimp Tacos with Mango Salsa and Avocado lined in a row on a brown cutting board
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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.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 8 -10 tacos

Ingredients

Cilantro Lime Shrimp

  • 1 1/2 lbs. medium shrimp peeled and deveined
  • 4 garlic cloves minced
  • 1 teaspoon Lime zest
  • 1/2 tsp EACH McCormick® chili powder, ground cumin
  • 1/4 teaspoon McCormick® salt, pepper, smoked paprika, dried oregano, onion powder
  • 1/8 teaspoon McCormick® cayenne pepper optional for a kick

Add later:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1-2 tablespoons lime juice
  • 2 tablespoons minced cilantro

Mango Salsa

Avocado Crema

  • 1 medium avocado
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon McCormick® salt
  • 1/4 teaspoon McCormick Ground Cumin
  • 1/4 teaspoon McCormick Garlic Powder
  • Milk as needed to reach desired consistency

Tacos

Instructions

Cilantro Lime Shrimp

  • 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.
  • 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

  • Add all of the Mango Salsa ingredients to a medium bowl and stir to combine. Refrigerate.

Avocado Crema (optional)

  • 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.

Assemble:

  • Add shrimp followed by Mango Salsa, Cotija Cheese then Avocado Crema. Add additional lime juice and hot sauce if desired.

Notes

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