Tacos de Camarones al Chipotle con Salsa de Mango y Crema de Aguacate

Tacos de Camarones al Chipotle con Salsa de Mango y Crema de Aguacate ingredients

• 1 lb, peeled and deveined large shrimp
• 1-2 canned, minced, plus 1 t chipotle peppers in adobo sauce
• 2 tbsp, fresh lime juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large, diced ripe mango
• 1/4 small, finely diced red onion
• 1/2 small, seeded and minced jalapeño
• 2 tbsp, fresh, chopped cilantro
• 1 tbsp, fresh lime juice
• 1/4 tsp salt
• 1 medium ripe avocado
• 1/4 cup sour cream or plain Greek yogurt
• 1 tbsp, fresh lime juice
• 1 minced garlic clove
• pinch salt
• 12 small (6-inch) corn tortillas
• 1/2 cup, shredded (optional) red cabbage

How to make Tacos de Camarones al Chipotle con Salsa de Mango y Crema de Aguacate

1. Prepare the Mango Salsa: In a medium bowl, combine 1 large diced ripe mango, 1/4 finely diced red onion, 1/2 minced jalapeño (seeded for less heat), 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and 1/4 tsp salt. Stir gently to combine and set aside to allow flavors to meld.
2. Prepare the Avocado Crema: In a small food processor or blender, combine 1 medium ripe avocado (flesh scooped out), 1/4 cup sour cream (or plain Greek yogurt), 1 tbsp fresh lime juice, 1 minced garlic clove, and a pinch of salt. Blend until completely smooth and creamy. If too thick, add a tiny splash of water or milk until it reaches a drizzle-able consistency. Set aside.
3. Marinate the shrimp: Pat 1 lb peeled and deveined large shrimp dry with paper towels. In a bowl, toss the shrimp with 1-2 minced chipotle peppers (depending on desired heat), 1 tbsp adobo sauce, 2 tbsp fresh lime juice, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Let marinate for 10-15 minutes at room temperature, no longer, as the lime juice can 'cook' the shrimp.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the marinated shrimp in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches if your skillet is not large enough.
5. Sear the shrimp for 1-2 minutes per side, until pink, opaque, and cooked through with a slight char. Avoid overcooking, as shrimp can become rubbery quickly. Remove the cooked shrimp from the skillet and set aside.
6. Warm the tortillas: While the shrimp is cooking or immediately after, warm 12 corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them individually in a dry skillet over medium-high heat for 15-20 seconds per side until pliable and lightly browned.
7. To assemble the tacos, lay out the warm tortillas. Divide the chipotle shrimp evenly among the tortillas.
8. Top each taco with a generous spoonful of the fresh mango salsa, ensuring an even distribution of fruit and vegetables.
9. Drizzle each taco with the creamy avocado crema, creating a beautiful contrast in color and flavor.
10. Optionally, add a sprinkle of 1/2 cup shredded red cabbage for extra crunch and color. Serve immediately and enjoy your vibrant and flavorful shrimp tacos!

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