These Easy Chipotle Shrimp Tacos with Mango Salsa are perfect for breezy summer lunches, healthy dinners, or any kind of celebration. Plump shrimp are flavored with chipotle peppers, lime juice, and honey, baked and nestled into corn tortillas (or lettuce wraps!). Each taco is topped off with a quick homemade mango salsa, a little bit of cilantro, and ready to be served!
Easy Chipotle Shrimp Tacos with Mango Salsa
What do you do when you’re throwing a sip-and-see for your girlfriend who just happens to be dairy-free, gluten-free, and only eats seafood??
You serve Easy Chipotle Shrimp Tacos with Mango Salsa, duh.
As a dairy-eating, gluten-loving, meat-eating individual, I can guarantee you that, regardless if you follow any of the aforementioned diets, you’re going to love these tacos. They’re sweet, spicy, acidic, and pretty much the perfect healthy bite to eat all summer long. Oh, and I did I mentioned they’re incredibly easy to make?
They just keep getting better, don’t they?
Here’s what’s happening:
Plump shrimp are marinated in a mixture of chipotle in adobo sauce, the chipotle peppers themselves, a little bit of lime juice, and a little bit of honey. Because shrimp take virtually no time at all, the marinating process only needs to be as little as 15 minutes, and not more than one hour.
Once the shrimp are marinated, they’re popped into the oven until bright orange/red, nestled into corn tortillas, and topped off with a quick mango salsa.
It’s hard to tell here, but the corn tortillas I used are actually mini street taco tortillas. They’re teeny tiny and adorable, and I used this brand. Obviously, you don’t have to use small corn tortillas, full-size will work just as well.
How to make Easy Chipotle Shrimp Tacos with Mango Salsa
- Add shrimp, chipotle in adobo sauce, chopped chipotles, lime juice, and honey to a big ziplock baggie. Massage the shrimp with the marinade and let them sit for 15 minutes-45 minutes, and no longer than an hour.
- Transfer the shrimp to a large, rimmed baking sheet and bake until the shrimp are curled up and cooked through. Normally when roasting, I’d say to keep the shrimp spread out to avoid steaming them, but in this case, it really doesn’t matter, steaming is fine. You really just want to make sure they retain the flavors of the marinade.
- While the shrimp cooks, add mango, lime juice, red onion, jalapeño, and cilantro to a medium bowl. Toss to combine. Season with salt and pepper.
- Once the shrimp are cooked, spoon three or four into mini corn tortillas, top with salsa, a little bit more cilantro, and serve!
Substitutions and Tips and Tricks for Recipe Success
- Buy peeled and deveined shrimp. Peeling and deveining shrimp is pretty much the worst thing ever, so I will gladly shell out an extra buck or two to avoid it.
- On the other hand, if you’re dying to save a buck or two, buy shrimp you have to peel and devein yourself. The choice is yours. Because there is acid in the marinade, it will start to cook the shrimp, ceviche-style, so be sure to avoid marinating them too long.
- Use butter lettuce, romaine or iceberg instead of tortillas for lettuce wraps.
- You can also use flour tortillas in place of corn.
Do I have to serve these as tacos?
No! Actually for the sip-and-see, I served them as lettuce wraps, and they were awesome. I like to buy the living butter lettuce, but iceberg or romaine will also work.
Do I have to serve the shrimp hot?
Definitely not. While they are good straight out of the often, they’re just as good at room temperature. In fact, if you’re serving them as lettuce wraps, I’d actually recommend to serve them at room temperature or even cold.
Can Easy Chipotle Shrimp Tacos with Mango Salsa be made ahead of time?
Absolutely. Both the shrimp and the salsa can be made a day ahead. However, I don’t recommend heating the shrimp up again, just serve them cold.
What to serve with Easy Chipotle Shrimp Tacos with Mango Salsa
- 2 lbs. peeled and deveined large shrimp
- 2 tsp. chipotle in adobo sauce
- 2 chipotles in adobo, finely chopped
- 2 tbsp. + 2 tsp. lime juice, divided
- 2 tbsp. honey
- 2 mangos, diced
- 2 tbsp. finely chopped cilantro, plus more for garnish
- 2 tbsp. chopped red onion
- 1 tbsp. + 1 tsp. finely diced jalapeno
- 16 street taco corn tortillas
- Add shrimp, chipotle sauce, chopped chipotle peppers, 2 tbsp. lime juice, and honey to a large ziplock baggie. Massage the marinade into the shrimp. Let the shrimp marinate for at least 15 minutes and up to an hour.
- Preheat oven to 375 degrees. Transfer shrimp to a large rimmed baking sheet along with half of the marinade. Season shrimp with salt and pepper. Discard the leftover marinade. Bake until shrimp are pink and cooked through, about 7-8 minutes.
- While the shrimp cook, combine mango, remaining lime juice, cilantro, red onion, and jalapeño. Season with salt and pepper.
- Place the corn tortillas in a kitchen towel. Cover and microwave for 25 seconds until warm.
- Spoon shrimp on to tortillas. Top with mango. Garnish with extra cilantro.
Nutrition Information:Yield: 5-6 Serving Size: 3 tacos
Amount Per Serving:Calories: 250 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 145mg Sodium: 1112mg Carbohydrates: 31g Fiber: 4g Sugar: 10g Protein: 23g