Chipotle Shrimp Tacos with Mango Salsa

Chipotle Shrimp Tacos with Mango Salsa ingredients

• 1 lb large shrimp, peeled and deveined (tails on or off)
• 1 tsp chipotle powder
• 0.5 tsp cumin
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 0.5 medium lime, juiced
• 1 tbsp olive oil
• 0.25 tsp salt
• 1 large ripe mango, diced
• 0.25 cup red onion, finely diced
• 1 small jalapeño, seeded and minced
• 0.25 cup fresh cilantro, chopped
• 0.5 medium lime, juiced
• 0.125 tsp salt
• 8 corn or flour tortillas
• 1 medium avocado, sliced or diced
• 0.25 cup cotija cheese, crumbled (optional)

How to make Chipotle Shrimp Tacos with Mango Salsa

1. Prepare the mango salsa: In a medium bowl, combine the 1 large diced mango, 0.25 cup finely diced red onion, 1 small minced jalapeño, and 0.25 cup chopped fresh cilantro. Gently toss.
2. Squeeze the juice from 0.5 medium lime over the salsa mixture and add 0.125 tsp salt. Stir to combine, then set the salsa aside to allow the flavors to meld while you prepare the shrimp.
3. Pat the 1 lb large shrimp dry with paper towels. In a bowl, toss the shrimp with 1 tsp chipotle powder, 0.5 tsp cumin, 0.5 tsp garlic powder, 0.5 tsp paprika, 0.25 tsp salt, and the juice from the remaining 0.5 medium lime. Ensure the shrimp are evenly coated.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer, making sure not to overcrowd the pan; cook in batches if necessary.
5. Cook the shrimp for 1-2 minutes per side, until they turn opaque pink and are cooked through. Do not overcook, as shrimp can become rubbery quickly. Remove the cooked shrimp from the skillet and set aside.
6. Warm the 8 corn or flour tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or heating them individually in a dry skillet over medium heat for 15-20 seconds per side until pliable and lightly toasted.
7. To assemble the tacos, place a few cooked shrimp in the center of each warm tortilla.
8. Top the shrimp generously with the freshly prepared mango salsa.
9. Add slices or cubes of 1 medium avocado to each taco.
10. If desired, sprinkle 0.25 cup crumbled cotija cheese over the top of the salsa and avocado for an extra layer of flavor. Serve immediately.

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