Juicy Chipotle Shrimp Tacos with Mango Corn Salsa
There’s nothing like a platter of smoky-sweet shrimp tacos to wake up a weeknight dinner. These tortillas are piled high with juicy chipotle-marinated shrimp—slightly charred, a little spicy, and kissed with fresh lime—then finished with a vibrant mango corn salsa that’s equal parts sweet, tangy, and crunchy.
Servings: 4 -6 servings
Calories: 716kcal
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
Serving: 3tacos | Calories: 716kcal | Carbohydrates: 62g | Protein: 30g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1888mg | Potassium: 690mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1704IU | Vitamin C: 35mg | Calcium: 200mg | Iron: 3mg
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