30 Minute Chipotle Shrimp Tacos with Mango-Avocado Salsa and Lime Crema
30 Minute Chipotle Shrimp Tacos with Mango-Avocado Salsa and Lime Crema
Ingredients
For the Chipotle Shrimp
- 1 pound medium raw shrimp
- 1/4 cup shallots, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chipotle chili powder, (or classic chili powder mixed with a pinch of cayenne powder)
- 1 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
For the Avocado-Mango Salsa
- 1 ripe avocado, medium
- 1 ripe mango, medium
- 1 fresh jalapeño, small (or 1/2 large), finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 lime, zest and juice of
- 1/4 teaspoon salt, to taste
For the Lime Crema
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, finely chopped (1 to 2 tablespoons)
For Serving
- 8 corn or flour tortillas
- 1 additional toppings, as desired (e.g., pickled red onions, fresh cilantro, lime wedges)
Instructions
- 1
In a large bowl, combine the shrimp, finely chopped shallots, extra-virgin olive oil, chipotle chili powder (or classic chili powder mixed with a pinch of cayenne powder), smoked paprika, ground cumin, and garlic powder. Using tongs, mix all ingredients thoroughly until the shrimp is evenly coated with the seasonings.
⏱️ 5 min
- 2
Carefully slice and dice the ripe mango and avocado. Add them to a bowl. Finely chop the fresh jalapeño and add it to the bowl. Add the finely chopped fresh cilantro, lime zest, and lime juice. Season with salt to taste. Mix all the salsa ingredients together with a spoon until well combined.
⏱️ 7 min
- 3
In a small bowl, combine the sour cream, fresh lime juice, and finely chopped fresh cilantro. Stir until all ingredients are well mixed and the crema is smooth.
⏱️ 3 min
- 4
Heat a large pan on the stovetop over medium-high heat. Once hot, transfer the marinated shrimp into the pan. Cook the shrimp for 2-3 minutes per side, or until they are pink, opaque, and slightly charred, flipping them as needed during cooking.
⏱️ 5 min
- 5
While the shrimp cooks, warm the corn or flour tortillas according to package directions or by toasting them lightly in a dry pan. To assemble the tacos, spread a generous spoonful of the prepared lime crema onto the center of each warm tortilla. Place a portion of the cooked chipotle shrimp on top of the lime crema. Spoon a desired amount of the mango-avocado salsa over the shrimp. Drizzle additional lime crema over the salsa and shrimp, if desired. Add any additional toppings, such as pickled red onions and a sprinkle of fresh cilantro. Squeeze fresh lime juice from a lime wedge over the assembled taco for a final zesty touch.
⏱️ 10 min
- 6
Serve immediately. These tacos can also be enjoyed "bowl style" by serving the shrimp, salsa, and crema over a steamy bowl of white rice.
Kitchen Tools
Nutrition Facts (per serving)
30 Minute Chipotle Shrimp Tacos with Mango-Avocado Salsa and Lime Crema
For the Chipotle Shrimp
- 1 pound medium raw shrimp
- 1/4 cup shallots, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chipotle chili powder, (or classic chili powder mixed with a pinch of cayenne powder)
- 1 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon garlic powder
For the Avocado-Mango Salsa
- 1 ripe avocado, medium
- 1 ripe mango, medium
- 1 fresh jalapeño, small (or 1/2 large), finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 lime, zest and juice of
- 1/4 teaspoon salt, to taste
For the Lime Crema
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, finely chopped (1 to 2 tablespoons)
For Serving
- 8 corn or flour tortillas
- 1 additional toppings, as desired (e.g., pickled red onions, fresh cilantro, lime wedges)
Instructions
- 1
In a large bowl, combine the shrimp, finely chopped shallots, extra-virgin olive oil, chipotle chili powder (or classic chili powder mixed with a pinch of cayenne powder), smoked paprika, ground cumin, and garlic powder. Using tongs, mix all ingredients thoroughly until the shrimp is evenly coated with the seasonings.
⏱️ 5 min - 2
Carefully slice and dice the ripe mango and avocado. Add them to a bowl. Finely chop the fresh jalapeño and add it to the bowl. Add the finely chopped fresh cilantro, lime zest, and lime juice. Season with salt to taste. Mix all the salsa ingredients together with a spoon until well combined.
⏱️ 7 min - 3
In a small bowl, combine the sour cream, fresh lime juice, and finely chopped fresh cilantro. Stir until all ingredients are well mixed and the crema is smooth.
⏱️ 3 min - 4
Heat a large pan on the stovetop over medium-high heat. Once hot, transfer the marinated shrimp into the pan. Cook the shrimp for 2-3 minutes per side, or until they are pink, opaque, and slightly charred, flipping them as needed during cooking.
⏱️ 5 min - 5
While the shrimp cooks, warm the corn or flour tortillas according to package directions or by toasting them lightly in a dry pan. To assemble the tacos, spread a generous spoonful of the prepared lime crema onto the center of each warm tortilla. Place a portion of the cooked chipotle shrimp on top of the lime crema. Spoon a desired amount of the mango-avocado salsa over the shrimp. Drizzle additional lime crema over the salsa and shrimp, if desired. Add any additional toppings, such as pickled red onions and a sprinkle of fresh cilantro. Squeeze fresh lime juice from a lime wedge over the assembled taco for a final zesty touch.
⏱️ 10 min - 6
Serve immediately. These tacos can also be enjoyed "bowl style" by serving the shrimp, salsa, and crema over a steamy bowl of white rice.