Elevate Taco Night With Sweet-Smoky Shrimp Tacos!
We love seafood tacos in this house (my flaky baked salmon tacos with sweet and spicy pineapple salsa are a well-loved favorite!), and these flavor-packed shrimp tacos with fruit salsa are no exception.
Raw shrimp are marinated in a smoky chipotle-lime sauce that’s puréed until smooth, giving them an irresistible depth of flavor. When seared or grilled over high heat, they become tender and slightly charred with crispy edges and a subtle heat — a perfect match for the naturally sweet, refreshing mango salsa.
The mango corn salsa is the real showstopper here made with juicy ripe mango, smoky grilled corn, creamy avocado, jalapeño, cilantro, and fresh lime juice. It’s the kind of salsa that makes you want to eat it straight out of the bowl. Add more of your fav taco toppings if you like (red cabbage slaw? a drizzle of refreshing cool avocado crema?)–it’s meant to be customized!
🧑🍳 Expert Tips for Shrimp Taco Success
- Don’t over-marinate! Shrimp are delicate and will start to break down if left too long in acidic marinades. Keep it short (15–20 minutes is ideal) to avoid mushy shrimp.
- Get the pan (or grill) hot. You want that quick sear — it locks in moisture and gives beautiful charred edges. Cook them just until opaque and curled into a “C.”
- Rest the Salsa: Ten minutes of resting time lets the mango and avocado absorb lime juice, deepening the flavor.
Step-by-Step Directions
Serving Suggestions
- Taco Bar: Set out warm tortillas, mango salsa for tacos, lime wedges, sliced radishes, homemade crema, Cotija, shredded cabbage slaw, and let guests build their own.
- Burrito rice bowls: Serve shrimp and salsa over cilantro-lime rice or cauliflower rice, drizzle with smoky poblano crema.
- Side dishes: Pair with a black bean salad, grilled zucchini, or roasted plantains. I’m a big fan of these pan-fried sweet potato fritters for more veggies!
All of these would be fantastic with rice and beans, chips, guacamole or salsa, and an ice cold margarita made with Cointreau (my fav)!
Tacos = Corn Tortillas
(And A Few Tortilla Warming Tips)
- Dry Skillet (Best Flavor) – Heat a cast-iron or non-stick skillet over medium-high. Warm each tortilla 15–30 sec / side until pliable and lightly charred.
- Open Flame (Fast & Smoky) – Using tongs, pass tortillas over a gas burner for a few seconds per side for a hint of char.
- Microwave Steam (Hands-Off) – Stack tortillas, wrap in a damp paper towel, and microwave 30–45 sec; they’ll steam soft.
- Oven Batch (Crowd Size) – Wrap 8–10 tortillas in foil and bake at 350°F for 10 min.
Keep Them Hot: Slip the stack into a clean kitchen towel or an insulated tortilla warmer right after heating; the trapped steam keeps tortillas soft for 30–45 minutes.
Save the flour tortillas for burritos, quesadillas, and any other saucy or cheese-laden wraps where their soft, sturdy texture holds heftier fillings without tearing.
These easy Chipotle Shrimp Tacos with avocado mango salsa are bold, bright, and bursting with flavor — the perfect way to spice up taco night. If you give this recipe a try, don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and a review to let us know how it turned out!
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Juicy Chipotle Shrimp Tacos with Mango Corn Salsa
Equipment
Ingredients
For the Marinade
- ⅔ cup olive oil
- 2 scallions, cut into 1-inch pieces
- ¼ cup fresh cilantro, stems and leaves
- 1-2 chipotle peppers in adobo sauce, use two if you want it extra smoky!
- 1 Tbsp honey
- 2 cloves of garlic
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- Zest from 1 lime, then cut the lime into wedges for serving
For the Mango Salsa
- 1 medium ripe mango, diced
- 1 ear of corn, cleaned
- 1 medium jalapeño or serrano pepper, diced (for more heat, leave the seeds in)
- 1 medium ripe avocado, diced
- ½ small red onion, diced
- 2 roma tomatoes, diced
- ½ cup fresh cilantro, finely chopped
- 1 medium lime, juiced
- ½ tsp kosher salt
For the Tacos
- 1½ lbs medium or large raw shrimp, peeled and deveined
- Small corn tortillas, (4½ inches)
- Radishes, thinly sliced
- Fresh cilantro
- Optional add-ons: cotija, chopped white onion, cabbage slaw, cilantro lime crema
Instructions
- Make the marinade. In a blender, combine all marinade ingredients, then process until very smooth.
- Marinate the shrimp. Place peeled and deveined shrimp in a large container, then pour the marinade on top. Toss to evenly coat, then seal tightly. Refrigerate for 15-20 minutes while you make the salsa.
- Cook the corn. You can either sauté or grill the corn. To sauté: Cut raw kernels from the cob. Heat 1 Tbsp neutral oil in a skillet over medium-high. Cook kernels, stirring, until golden and just tender, 3–4 minutes. To grill: Lightly oil and salt a shucked ear of corn. Grill over medium-high heat, turning until lightly charred on all sides, 8–10 minutes. Cool, then slice kernels off the cob. For either method, cool slightly before adding to salsa.
- Make the salsa. In a medium bowl, combine diced mango, grilled corn kernels, jalapeño, avocado, red onion, tomatoes, and cilantro. Add lime juice and ½ tsp kosher salt; toss gently to combine. Taste and adjust seasoning, then allow it to sit while you cook the shrimp to help the flavors meld.
- Cook the shrimp. Allow the shrimp to sit out at room temperature for 10 minutes prior to cooking. Heat a grill or grill pan over medium-high heat (about 375-400°F), then coat with grill spray. When hot, carefully add shrimp, allowing excess marinade to drip off, then cook for 2 minutes on the first side, flip, then cook for 1-2 minutes more, or until the shrimp turn opaque and their tails curl in slightly to form a “c”.
- Assemble the tacos. Warm corn tortillas in a dry skillet or directly over a burner (or the grill!) until pliable. Fill each tortilla with a few shrimp, a generous spoonful of mango-corn salsa, and garnish with thinly sliced radishes, fresh cilantro, and any other favorite toppings (try a drizzle of crema, crumbled Cotija, or extra lime wedges). Serve right away while everything’s hot and fresh–enjoy!
Notes
- Marinade: Blend up to 3 days ahead; refrigerate in a jar.
- Shrimp: Marinate up to 4 hours ahead for extra flavor (any longer and the acid will start to “cook” them).
- Salsa: Best within 24 hours. Store tightly covered; the lime keeps avocado from browning.
- Leftover Shrimp: Cool, then refrigerate up to 2 days. Reheat quickly in a hot skillet just until warmed to avoid rubbery texture, or enjoy chilled in salads.
- Freezing: Cooked shrimp freeze well for 1 month—thaw overnight in the fridge. Salsa is best fresh; freeze the mango and corn separately if needed.
Nutrition
Photography by Jo Harding.
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