Chipotle Shrimp and Mango Salsa Tacos
Chipotle Shrimp and Mango Salsa Tacos
Ingredients
For the Chipotle Shrimp
- 1 1/2 pounds shrimp, peeled and deveined, tails on or off
- 1 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from the can of chipotle peppers
- 2 tablespoons lime juice, fresh
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin, ground
- 1 teaspoon paprika, smoked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Mango Salsa
- 2 mangoes, ripe, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice, fresh
- 1/4 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1 avocado, sliced or diced
- 1/4 cup Cotija cheese, crumbled (optional)
- 1/4 cup sour cream or Greek yogurt, for drizzling (optional)
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Mango Salsa: In a medium bowl, combine the diced mangoes, finely diced red onion, minced jalapeño (if using), chopped cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt. Stir gently to combine. Taste and adjust seasoning if needed. Set aside to allow the flavors to meld while you prepare the shrimp.
⏱️ 10 min
- 2
Marinate the Shrimp: In a separate medium bowl, combine the peeled and deveined shrimp, minced chipotle pepper, 1 tablespoon adobo sauce, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, minced garlic, ground cumin, smoked paprika, 1/2 teaspoon salt, and freshly ground black pepper. Toss to coat the shrimp evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
⏱️ 5 min
- 3
Cook the Shrimp: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque. Be careful not to overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
⏱️ 10 min
- 4
Warm the Tortillas: While the shrimp cooks or immediately after, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30 to 60 seconds, or wrapping them in foil and heating in a preheated oven.
⏱️ 5 min•🌡️ 350
- 5
Assemble the Tacos: To assemble, place a few cooked chipotle shrimp into each warm tortilla. Top with a generous spoonful of the fresh mango salsa. Garnish with sliced or diced avocado, crumbled Cotija cheese, and a drizzle of sour cream or Greek yogurt, if desired. Serve immediately with lime wedges for an extra squeeze of citrus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Shrimp and Mango Salsa Tacos
Ingredients
For the Chipotle Shrimp
- 1 1/2 pounds shrimp, peeled and deveined, tails on or off
- 1 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from the can of chipotle peppers
- 2 tablespoons lime juice, fresh
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin, ground
- 1 teaspoon paprika, smoked
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Mango Salsa
- 2 mangoes, ripe, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice, fresh
- 1/4 teaspoon salt
For Serving
- 12 corn tortillas, small
- 1 avocado, sliced or diced
- 1/4 cup Cotija cheese, crumbled (optional)
- 1/4 cup sour cream or Greek yogurt, for drizzling (optional)
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Mango Salsa: In a medium bowl, combine the diced mangoes, finely diced red onion, minced jalapeño (if using), chopped cilantro, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt. Stir gently to combine. Taste and adjust seasoning if needed. Set aside to allow the flavors to meld while you prepare the shrimp.
⏱️ 10 min - 2
Marinate the Shrimp: In a separate medium bowl, combine the peeled and deveined shrimp, minced chipotle pepper, 1 tablespoon adobo sauce, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, minced garlic, ground cumin, smoked paprika, 1/2 teaspoon salt, and freshly ground black pepper. Toss to coat the shrimp evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
⏱️ 5 min - 3
Cook the Shrimp: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque. Be careful not to overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
⏱️ 10 min - 4
Warm the Tortillas: While the shrimp cooks or immediately after, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30 to 60 seconds, or wrapping them in foil and heating in a preheated oven.
⏱️ 5 min•🌡️ 350 - 5
Assemble the Tacos: To assemble, place a few cooked chipotle shrimp into each warm tortilla. Top with a generous spoonful of the fresh mango salsa. Garnish with sliced or diced avocado, crumbled Cotija cheese, and a drizzle of sour cream or Greek yogurt, if desired. Serve immediately with lime wedges for an extra squeeze of citrus.
⏱️ 5 min