One final summer feast? I don’t see why not! We’re heading into labour day weekend, which always feels like the perfect time to celebrate the wonderful summer we had. It’s the final send-off, as we transition into autumn’s magic… and what better way to celebrate summer, than with some homemade shrimp tacos?! This particular recipe is our current favourite! Between the spicy marinade and the sweet mango salsa, there’s an array of flavours to please your tastebuds.

If you’re willing to take the extra time, I highly recommend making homemade corn tortillas. They’re surprisingly simple to make, particularly with a tortilla press, and they seriously elevate the quality of the final dish. That said, store-bought tortillas are by no means a deal-breaker. I have yet to come across a really great store-bought corn tortilla, and I’m not a huge fan of flour-based tortillas, as I find them a bit too gummy. That said, there are some really great combination options that I’ll use if I’m in a time crunch, or if I’m serving a larger group.

As for the fundamentals of this recipe, there’s just a handful of things to keep in mind. Firstly, it’s nice to prepare all the fixing ahead of time. Partly because it will make for a low-stress environment when you’re bringing the meal together (especially if you’re making your own tortillas), but also because it allows for the flavours in the salsa to marry. I would chop and combine all the ingredients for the salsa a few hours before beginning the process for the shrimp. You could also blend the sour cream, and shave the red cabbage, before storing it in a container in the fridge.

Once the shrimp is finished marinating, everything should be ready to go. It’s important not to marinate them for any more than 30 minutes, or they’ll begin to toughen. I always remove the shrimp from the refrigerator after 25 minutes, and let them sit on the counter while the pan heats for the final 5 minutes. Then, once the shrimp is cooked, you’re ready to build your tacos!

Print Recipe

Shrimp Tacos with Chipotle Marinade and Mango Salsa

These saucy shrimp tacos are the perfect combination of spicy and sweet!

Course Appetizer, Dinner, Lunch

Keyword Chipotle, Chipotle Peppers in Adobo Sauce, Mango Salsa, Shrimp Tacos, Tacos

Author Alexandra Joy

Ingredients

Marinated Shrimp

6-8 Homemade Corn Tortillas, or preferred store bought (wheat, corn, or combination)
1 lb Raw Medium Shrimp (41-50), thawed with shells and tails removed
2 Chipotle Peppers in Adobo Sauce
1/4 Cup Fresh Lime Juice, approx. 3-4 limes
1/4 Cup White Vinegar
3 Medium Garlic Cloves, Smashed and peeled
1 Tbsp Chili Powder, non-spicy
1 tsp Ground Cumin
1 Tbsp Honey
1 tsp Sea Salt
Oil, for the pan

Mango Salsa

1 Large Ripe Mango, diced small
1/2 Medium Red Onion, diced small
1 Red Bell Pepper, diced small
2 Tbsps Finely Chopped Cilantro
1/2-1 Lime, juiced
Salt to Taste

Chipotle Cream

1/2 Cup Sour Cream
1 Chipotle Pepper in Adobo Sauce

Garnishes

Cilantro, roughly chopped
Red Cabbage, shredded
Fresh Lime Wedges, for squeezing

Instructions

In a bowl or container, combine all the ingredients for the mango salsa. Salt to taste, then cover and let rest in the refrigerator until ready to serve.
In a small blender, combine the sour cream and 1 chipotle pepper. Blend until smooth, place in a container or bowl, cover, and refrigerate.
In a blender, combine 2 chipotle peppers, 1/4 cup of freshly squeezed lime juice, vinegar, garlic, cumin, chili powder, honey, and salt. Blend until completely smooth, then taste and adjust flavours. If you prefer a bit more kick, consider adding a 3rd chipotle pepper, or extra adobo sauce.
In an air tight container or bag, add the shrimp, and mix in the adobo sauce. Make sure all the shrimp are coated in sauce before allowing them to marinate in the refrigerator for about 25 minutes (30 max).
While the shrimp are marinating, prepare all your garnishes, if you haven't already.
Note: If you're making homemade corn tortillas, this is when I usually start the charring process. Just make sure to keep them in a warm place, for when you're ready to serve. If you're using store-bought tortillas, warm them shortly before the shrimp are being cooked.
Once the shrimp is done marinating, place a skillet over medium-high heat. Once very hot, add 1 Tbsp of oil to the pan. Once rippling, add the shrimp and turn the heat down to medium. The shrimp will cook very fast, so keep a watchful eye, flipping them after about 2-3 minutes. When cooked, they should be the shape of a 'c', without overcurling to an 'o'. This takes approximately 2-3 minutes on each side.
When the shrimp are cooked, you're ready to serve! Start by spreading the chipotle sour cream on each tortilla, followed by shaved red cabbage, a few shrimps, mango salsa, cilantro, and an extra squeeze of lime, if you like. Enjoy!