Ingredients
Shrimp and Seasoning
- 1 lb. medium raw shrimp, peeled and deveined
- 1/4 cup finely chopped shallots
- 2 Tbsp. extra-virgin olive oil, divided
- 1 tsp. chipotle chili powder (or substitute classic chili powder mixed with a pinch of cayenne)
- 1 tsp. smoked paprika
- 3/4 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
Lime Crema
- 1/4 cup sour cream (or substitute plain whole-milk Greek yogurt)
- 1 Tbsp. fresh lime juice
- 1 to 2 Tbsp. finely chopped fresh cilantro
Avocado-Mango Salsa
- 1 medium ripe avocado, diced
- 1 medium ripe mango, diced
- 1 small (or 1/2 large) fresh jalapeño, seeds and ribs removed, finely diced
- 2 Tbsp. finely chopped fresh cilantro
- Zest and juice of 1 lime
- Pinch of salt for seasoning
Other
- 8 corn or flour tortillas, warmed
Instructions
- Marinate the Shrimp: Pat the shrimp dry with a paper towel and place them in a large bowl. Add 1 tablespoon of olive oil, chopped shallots, chipotle chili powder, smoked paprika, ground cumin, garlic powder, and kosher salt. Mix well to evenly coat the shrimp. Let the mixture stand for 10 minutes to allow the flavors to meld.
- Prepare the Avocado-Mango Salsa: In a separate bowl, combine the diced mango, diced avocado, finely diced jalapeño (with seeds and ribs removed), fresh cilantro, and the zest and juice of one lime. Stir gently to combine, taking care not to mash the avocado. Season with a pinch of salt to taste.
- Cook the Shrimp: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp mixture in a single layer. Cook the shrimp for 2 to 3 minutes on each side until they turn opaque and are cooked through. Transfer the cooked shrimp to a clean plate or bowl and remove any tails if present.
- Prepare the Lime Crema: In a small bowl, mix together the sour cream, fresh lime juice, and finely chopped cilantro until smooth. This crema adds a tangy creaminess to balance the spices.
- Assemble the Tacos: Spread a light layer of the lime crema onto each warmed tortilla. Top with a portion of the chipotle shrimp, then spoon over the avocado-mango salsa. Finish with extra lime crema and a sprinkle of fresh cilantro if desired. Serve immediately for best flavor and texture.
Notes
- For a spicier kick, leave some jalapeño seeds in the salsa.
- Can substitute corn tortillas with flour tortillas based on preference.
- Use plain Greek yogurt as a lighter or tangier alternative to sour cream.
- Ensure shrimp is fully cooked until opaque to avoid undercooking.
- Tails can be removed before or after cooking depending on preference.
- To make this recipe gluten-free, use corn tortillas labeled gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Halal
