These chipotle shrimp tacos are a flavor-packed fusion of smoky, spicy shrimp, creamy avocado crema, and refreshing mango salsa. Perfectly balanced and visually vibrant, this dish makes an ideal choice for lively weeknight dinners or relaxed gatherings.
Why You’ll Love This Recipe
If you’re craving bold flavor in under 30 minutes, this recipe delivers. The smoky chipotle seasoning on the shrimp provides a fiery contrast to the sweet mango salsa, while the avocado crema brings everything together with rich, cooling creaminess. These tacos are quick to prepare, easy to assemble, and guaranteed to impress. Plus, they’re naturally gluten-free (when served with corn tortillas) and easily adaptable to your spice preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Shrimp:
- 1 lb 16–20 Black Tiger shrimp, peeled and deveined
- ¼ cup olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 2 garlic cloves, crushed
For the Mango Salsa:
- 1 ripe mango, diced
- 1 Fresno chile, finely chopped
- ¼ red onion, finely diced
- 1 tablespoon fresh cilantro, chopped
- 1 lime, juiced
- ¼ teaspoon salt
For the Avocado Crema:
- 1 ripe avocado
- 2 garlic cloves, crushed
- 1 tablespoon cilantro
- ¼ teaspoon cumin
- 1 lime, juiced
- ½ teaspoon salt
- ¼ cup sour cream
To Serve:
- Tortillas of choice (corn or flour)
- Additional cilantro or lime wedges (optional)
Directions
- In a mixing bowl, combine shrimp with olive oil, cumin, salt, paprika, smoked paprika, chipotle powder, and crushed garlic. Toss to coat and let marinate for 15 minutes.
- While shrimp marinates, prepare the mango salsa. In a small bowl, combine diced mango, chopped chile, red onion, cilantro, lime juice, and salt. Stir gently and refrigerate until serving.
- For the avocado crema, blend the avocado, garlic, cilantro, cumin, lime juice, salt, and sour cream in a food processor until smooth and creamy. Set aside.
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and cooked through. Remove from heat.
- Warm tortillas in a dry skillet or microwave.
- To assemble, fill each tortilla with several shrimp, top with a spoonful of mango salsa, and drizzle with avocado crema.
- Garnish with extra cilantro or lime wedges if desired. Serve immediately.
Servings and timing
- Servings: 4
- Prep Time: 20 minutes
- Cooking Time: 6 minutes
- Total Time: 26 minutes
- Calories per serving: 290 kcal (per taco)
Variations
- Grilled version: Grill the marinated shrimp on skewers for a smoky flavor.
- Vegan option: Substitute shrimp with grilled tofu or jackfruit and adjust seasonings.
- Tropical twist: Add diced pineapple or cucumber to the mango salsa.
- Spice level: Use jalapeño instead of Fresno chile for milder heat, or add extra chipotle for more intensity.
- Cheesy finish: Top with crumbled queso fresco or cotija cheese before serving.
Storage/Reheating
- Storage: Store each component separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: Reheat shrimp in a skillet over medium heat for 2–3 minutes. Do not reheat avocado crema; serve it cold.
- Freezing: Not recommended for the assembled tacos. Shrimp can be frozen after cooking; thaw and reheat gently.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw them completely and pat dry before marinating.
What kind of tortillas work best?
Corn tortillas offer a gluten-free option with great texture. Flour tortillas are softer and slightly more neutral in flavor.
How spicy are these tacos?
They have a medium spice level. Adjust chipotle powder and chile quantity to taste.
Can I use bottled lime juice?
Fresh lime juice is strongly recommended for the best flavor in both salsa and crema.
Is this recipe dairy-free?
The avocado crema contains sour cream. For a dairy-free version, use a plant-based alternative.
Can I make the mango salsa ahead of time?
Yes, up to one day in advance. Keep it refrigerated and stir before serving.
Can I use a blender instead of a food processor for the crema?
Yes. A blender works well as long as you scrape down the sides for an even texture.
What other toppings can I add?
Shredded cabbage, pickled onions, or sliced radishes are excellent additions.
How do I prevent overcooking the shrimp?
Cook over medium-high heat and remove from the pan as soon as they turn pink and opaque—about 2–3 minutes per side.
Are these tacos good for meal prep?
Yes, prep the components in advance and assemble just before serving for best texture and flavor.
Conclusion
Chipotle Shrimp Tacos with Avocado Crema and Mango Salsa are a dynamic, colorful dish that brings together spicy, sweet, and creamy elements in perfect harmony. With quick prep and vibrant flavor, they’re ideal for entertaining or a fresh, fun weeknight dinner. These tacos are sure to become a staple in your rotation for their balance of nutrition, flavor, and ease.
Chipotle Shrimp Tacos with Avocado Crema and Mango Salsa
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Chipotle Shrimp Tacos with Avocado Crema and Mango Salsa are vibrant, smoky, and refreshing tacos featuring spicy seared shrimp, sweet mango salsa, and a creamy avocado sauce. They’re quick to prepare and perfect for a flavorful weeknight dinner or entertaining.
Ingredients
- For the Shrimp:
- 1 lb 16-20 Black Tiger Shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 2 garlic cloves, crushed
- For the Mango Salsa:
- 1 ripe mango, diced
- 1 Fresno chile, finely chopped
- 1/4 red onion, finely diced
- 1 tablespoon fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon salt
- For the Avocado Crema:
- 1 ripe avocado
- 2 garlic cloves, crushed
- 1 tablespoon cilantro
- 1/4 teaspoon cumin
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 cup sour cream
- To Serve:
- Tortillas of choice (corn or flour)
Instructions
- In a bowl, combine shrimp with olive oil, cumin, salt, paprika, smoked paprika, chipotle powder, and crushed garlic. Let marinate for 15 minutes.
- Meanwhile, make the mango salsa by mixing mango, chile, red onion, cilantro, lime juice, and salt in a small bowl. Chill until ready to use.
- For the avocado crema, blend avocado, garlic, cilantro, cumin, lime juice, salt, and sour cream in a food processor until smooth. Set aside.
- Heat a skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side, until pink and cooked through.
- Warm tortillas and fill each with shrimp, a spoonful of mango salsa, and a drizzle of avocado crema.
- Garnish with extra cilantro or lime wedges if desired. Serve immediately.
Notes
- Use Greek yogurt instead of sour cream for a lighter avocado crema.
- Add shredded cabbage or lettuce for crunch.
- Mango salsa and crema can be made a day in advance.
- Use corn tortillas for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 140 mg
