Chipotle Shrimp Tacos with Mango Salsa
This is another super simple recipe with delicious results. Fresh seafood really does not require a lot of work, you just have to recognize when it is cooked and immediately remove the protein from the heat. The result in this case is a very flavorful thick chipotle shrimp sauce that is spicy, savory, and a little briney. I finished these tacos off with a nice refreshing mango salsa, some avocado, a squirt of lime and a dash of Cholula. A tasty warm-weather dinner for two.
Servings Prep Time
6tacos 10minutes
Cook Time
15minutes
Servings Prep Time
6tacos 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Make sure your shrimp are completely thawed and give them a quick rinse. Gently shake dry in a colander or pat dry with some paper towels. Do not remove the tails as they will add an extra layer of flavor. Place into a large mixing bowl and coat evenly in the dry seasoning (cumin, chipotle pepper, black pepper, and cinnamon).
  2. Heat a medium sized skillet coated in olive oil to medium heat. Add the shrimp. Cook the first side for about 3 minutes or until you start to see some color on the shrimp. Flip the shrimp and cook for another 2-3 minutes.
  3. Add the tomato sauce and chipotle peppers in adobo sauce and chicken stock. Coat evenly and cook on medium-high for another 2 minutes.
  4. Remove the shrimp and set aside. Increase the temp to high. Cook down until the sauce is thick. Taste the sauce, if it needs more spice you can add another chipotle pepper, more adobo sauce, or more dry chipotle pepper.
  5. Remove the shrimp tails and cut the shrimp into large chunks. I quartered my shrimp but smaller or larger pieces can also work.
  6. Add a handful of shrimp to each tortilla. Spoon the thickened chipotle sauce over top as needed.
  7. Dress with avocado, mango salsa, chopped lettuce, and lime. Dominate!