Description
How to make honey chipotle shrimp tacos with sweet mango salsa that bring restaurant-quality flavor to your summer dinner table.
Ingredients
Scale
Honey Chipotle Shrimp
- 1½ pounds large shrimp, peeled and deveined
- 3 tablespoons honey
- 2 chipotle peppers in adobo, minced
- 2 tablespoons adobo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Mango Salsa Bliss
- 1 large ripe mango, diced
- ½ red bell pepper, finely diced
- ¼ red onion, finely minced
- 2 tablespoons fresh lime juice
- 2 tablespoons cilantro, chopped
- 1 jalapeño, seeded and minced
Taco Assembly
- 8 small corn or flour tortillas
- 2 cups shredded cabbage slaw
Instructions
- Make Salsa: Combine diced mango, red bell pepper, red onion, lime juice, cilantro, and jalapeño in a bowl. Mix gently and let flavors meld while you prepare the shrimp.
- Marinate Shrimp: Whisk together honey, minced chipotle peppers, adobo sauce, olive oil, garlic powder, and smoked paprika. Toss shrimp with marinade and let sit 10 minutes maximum.
- Heat Pan: Heat a large skillet over medium-high heat until hot but not smoking. The pan should sizzle when you add a drop of water – this ensures proper searing.
- Cook Shrimp: Add marinated shrimp in single layer, don’t overcrowd. Cook 2-3 minutes per side until golden and cooked through. The honey will caramelize beautifully when done right.
- Warm Tortillas: Heat tortillas in a dry skillet for 30 seconds per side until warm and pliable. Stack them in a clean kitchen towel to keep warm and soft.
- Assemble Tacos: Layer cabbage slaw on warm tortillas, top with honey chipotle shrimp, and finish with generous spoonfuls of mango salsa. Serve immediately while everything is fresh and warm.
Notes
- Don’t marinate shrimp longer than 10 minutes or they’ll become mushy from the acid.
- Mango salsa tastes better after sitting for 2-4 hours as flavors meld.
- Substitute fish, chicken, or tofu for shrimp using same marinade and cooking method.
- Store leftover components separately in refrigerator for up to 2 days.
- Warm tortillas in dry skillet or directly over gas flame for best texture.
- Adjust chipotle peppers based on your heat tolerance – start with less.
Allergy Information: Shellfish
Nutrition
- Calories: 385 calories
- Fat: 12g
- Carbohydrates: 45g
- Protein: 28g