Healthy Shrimp Tacos with Mango Salsa and Chipotle Crema

Fresh and bright shrimp tacos layered with smoky chipotle crema, vibrant mango salsa, warm tortillas, and creamy avocado. A flavorful and light meal with the perfect balance of heat, sweetness, and citrus.

30 mins

Prep Time

10 mins

Cook Time

40 mins

Total Time

3

Servings

Ingredients

  • • 1/2 cup sour cream
  • • 1/2 chipotle chili in adobo, finely chopped (~1 tsp)
  • • 1 tsp adobo sauce (from the can)
  • • 1 Tbsp fresh lime juice (for crema)
  • • pinch salt (for crema)
  • • 1 large ripe mango, peeled and diced small (~1 cup)
  • • 1/4 red onion, diced small
  • • 1/2 medium jalapeño, seeds removed and diced small
  • • 2 Tbsp chopped fresh cilantro
  • • juice of 1 lime (for salsa)
  • • 1/4 tsp kosher salt (for salsa)
  • • 1 lb large shrimp, peeled and deveined
  • • 1 1/2 tsp chili powder
  • • 1 1/2 tsp cumin
  • • 1/2 tsp garlic powder
  • • 1 tsp kosher salt (for shrimp)
  • • 1 Tbsp olive oil
  • • 6–8 cassava flour tortillas
  • • 1 avocado, sliced

Instructions

  1. Make the crema: In a small bowl, mix together sour cream, chipotle chili, adobo sauce, lime juice, and salt. Taste and adjust heat as desired.
  2. Make the salsa: In a medium bowl, add mango, red onion, jalapeño, cilantro, lime, and salt. Stir until evenly combined.
  3. In a separate medium bowl, add the shrimp, chili powder, cumin, garlic powder, and salt. Toss until evenly coated.
  4. In a large skillet over medium-high heat, heat olive oil until shimmering. Add shrimp in one layer and cook 1–2 minutes per side until pink and golden brown around the edges.
  5. In a clean, dry pan over medium-high heat, toast tortillas one at a time for about 30 seconds per side until lightly charred with golden brown spots.
  6. Spread a swipe of crema on a tortilla, top with 3–4 shrimp, a spoonful of mango salsa, and a slice of avocado. Enjoy.