10-Minute Chipotle Shrimp Tacos With Mango Avocado Salsa

These chipotle shrimp tacos with mango avocado salsa are ready in just ten minutes! Sweet and smoky spice, meets juicy tang with this quick and easy recipe. They are perfect for lunch or dinner and the leftovers are so versatile.

You will love this easy 15-minute dinner!

I am all about easy dinners as long as the flavor is there. This recipe for chipotle shrimp tacos with mango avocado salsa comes together in under fifteen minutes. It has a fantastic blend of sweet and smoky spice. It’s also packed with nutrient rich juicy mango and creamy avocado.

Growing up on the Gulf, shrimp was a favorite dinner staple. It’s versatile, packed with protein and so incredibly filling. Nothing beats biting into a fresh salty shrimp, unless of course that shrimp has been perfectly seasoned. The chipotle blend gives it a smoky flavor and just a touch of brown sugar brings a sweet balance to the mild heat that pairs so well with tangy mango.

The addition of avocado in the salsa brings a creaminess to round out the texture. Paired with the meaty bite of shrimp, this combination is simply amazing. What makes it even better is how easy these tacos come together. With just a bit of dicing and a quick pan fry or grill, you’ll have these tacos on your table in no time!

These tacos make a perfectly filling dinner, the leftovers are an amazing addition to bowl of rice. This is such a crave-able meal that I can’t keep it to myself. So, let’s talk about how to make it.

Select the perfect shrimp for the tacos:

I’m definitely biased when it comes to shrimp. Nothing beats fresh gulf shrimp, but here in the Blue Ridge Mountains, frozen shrimp is my go-to. I prefer to use jumbo, or large, but the size is up to you. You’ll just need to cook them a bit quicker if you choose a smaller shrimp.

I always purchase tail on shrimp because the process of peeling off the tails feels kind of cathartic. While some suggest that the shell keeps the shrimp fresh, I can’t tell much of a difference. So, there is no issue in buying shrimp that’s already been peeled and deveined, since we’re going to be removing it anyway. Plus, it will save you plenty of time to get dinner ready in just 10 minutes.

How to select the perfect produce:

• Mango: To pick the perfect mango, give it a soft squeeze. For this recipe opt for a mango that feels soft to the touch, but is still somewhat firm. You can also give it a sniff test. A ripe mango will also smell sweet with the skin still intact.
• Avocado: If you’re making this the same day you buy the produce, choose an avocado that is soft, but doesn’t mush with a gentle pressure. If you wait a day or two to make this, choose an avocado that is still firm to the touch.
• Onion: I prefer the sharp bite red onion gives. Whatever onion you prefer, look for one that is someone flat. The flatter the onion is, the sweeter the flavor will be for most varieties.

Choose A Chipotle Seasoning Blend:

While I’m not the best at measuring spices, this chipotle seasoning is spot on with what I used to season my shrimp. If you’re looking for a ready-made blend, I love this Chipotle by Badia, but you’ll want to add brown sugar. If you’ve got time and prefer to marinade the shrimp, mix Kinder’s Chipotle Lime Dipping Sauce with a bit of water for a wonderful flavor.

You can easily set aside some shrimp for those who prefers something less spicy. For a milder seasoning, stick with a pinch of salt and fruit juice like lime or even pineapple. There is so much flavor in these tacos, so they won’t miss out!

Note: Before seasoning the shrimp, pat with a towel to remove excess moisture. Additionally, you can toss the shrimp in a bit of flour after seasoning to ensure they are dry. This will help your shrimp get nice and crispy when pan-searing.

How to use chipotle shrimp tacos for leftovers:

This mango avocado salsa can be served so many different ways. Some great options include:

• In a bowl over rice
• As a garden salad topping
• Mixed with creamy southwest pasta salad
• As a side for skewers, or grilled chicken
• As a chip dip

These are just a few different ways you can enjoy this salsa, but the possibilities go on. I hope you and yours enjoy this recipe as much as we do.

I’d love to know how you would use the leftovers. Let me know in the comments!

Chipotle Shrimp Tacos With Mango Avocado Salsa

Samantha

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Servings 4 people

Ingredients

  

• 12 small soft taco flour tortillas warmed

For The Mango Avocado Salsa

• 2 mangos
• 2 avocado
• ½ medium red onion
• ½ lime
• ¼ bunch cilantro optional, to taste

For The Shrimp

• 16 jumbo shrimp peeled, deveined
• 1 tablespoon chipotle seasoning
• 2 teaspoons brown sugar dark
• 1-2 tablespoons butter or oil

Instructions

 

For The Shrimp

• Toss the shrimp in seasoning to coat.
• Add the shrimp to a pre-heated cast-iron skillet over medium-high heat with 1-2 tablespoons of oil or butter.
• Add the shrimp to the skillet and sear 1-2 minutes per side until caramelized.

For The Mango Avocado Salsa

• Peel and chop the mango and avocado.
• Dice the red onion, and cilantro.
• Toss everything in a bowl and squeeze in fresh lime juice. Mix well.
• Add the shrimp to warmed tortillas and top with salsa.
• Serve with lime wedges.