Chipotle Shrimp Tacos With Mango Salsa and Guacamole

What do you get when you marinate shrimp in chipotles in adobo and serve them in tacos with both a mango salsa and a guacamole? A taco where every bite tastes different depending on what you grab. One pound of shrimp marinated for fifteen minutes in chipotles, olive oil, salt, and pepper. Cooked in a skillet for two to three minutes per side. Served in warm corn tortillas with diced mango, red onion, jalapeno, cilantro, and lime juice on one side, and mashed avocado mixed with sour cream and lime juice on the other.

The chipotle marinade is smoky and hot. The mango salsa is sweet and sharp. The guacamole is cool and rich. You get all three in one bite if you load the taco right. The shrimp cook fast, so have everything else ready before you start the skillet. This is the one I pull out when we want tacos that actually earn the occasion.

Tips for Making Chipotle Shrimp Tacos

Do not over-marinate the shrimp

Fifteen minutes is enough. Shrimp are small and absorb flavour quickly. The chipotles in adobo are concentrated, and too long in the marinade makes the shrimp mushy and overwhelmingly smoky.

Toss the peeled and deveined shrimp with two tablespoons of chipotles in adobo, one tablespoon of olive oil, and salt and pepper. Set a timer.

Make the salsa and guacamole first

The mango salsa and guacamole can sit for a few minutes while you cook the shrimp. Dice one cup of mango, a quarter cup of red onion, one jalapeno, and two tablespoons of cilantro. Squeeze the juice of one lime over it.

For the guacamole, mash one avocado with two tablespoons of sour cream and one tablespoon of lime juice. Season with salt. Both should be room temperature when served.

Chipotle Shrimp Tacos With Mango Salsa and Guacamole

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• Author: Alexia Kannas
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

These chipotle shrimp tacos are a vibrant blend of smoky, spicy shrimp, sweet mango salsa, and creamy guacamole, perfect for a summer feast.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound shrimp, peeled and deveined
• 2 tablespoons chipotles in adobo sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup diced mango
• 1/4 cup diced red onion
• 1 jalapeno, seeded and minced
• 2 tablespoons chopped cilantro
• Juice of 1 lime
• 1 avocado, mashed
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• Pomegranate seeds for garnish (optional)

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Instructions

1. In a bowl, combine shrimp, chipotles in adobo, olive oil, salt, and pepper. Marinate for 15 minutes.
2. Heat a skillet over medium-high heat. Cook shrimp for 2-3 minutes on each side until cooked through.
3. In a separate bowl, mix mango, red onion, jalapeno, cilantro, and lime juice to make the salsa.
4. In another bowl, combine mashed avocado, sour cream, and lime juice to make the guacamole.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble tacos by placing shrimp on tortillas, top with mango salsa and guacamole.
7. Garnish with pomegranate seeds if desired.

Notes

Adjust the heat level in the marinade and salsa to your preference. Use the barbecue for an extra smoky flavor if available. Pomegranate seeds add a burst of sweetness and are optional. Store any leftover salsa and guacamole in airtight containers in the refrigerator for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 10
• Sodium: 600
• Fat: 12
• Carbohydrates: 30
• Fiber: 5
• Protein: 20
• Cholesterol: 150 mg

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