Chipotle Shrimp Tacos with AvocadoMango Salsa
Serves
4
Prep Time
20 minutes
Cook Time
5 minutes
Ingredients
1 lb (450 g) shrimps, peeled, deveined
2 tbsp extra virgin olive oil, divided
4 tbsp shallots, finely chopped
1 tsp chipotle chili powder (or sub with chili powder mixed with a pinch of cayenne powder)
1 tsp smoked paprika
¾ tsp ground cumin
½ tsp garlic powder
½ tsp sea salt
4 tbsp Greek yogurt
1 tbsp fresh lime juice
2 tbsp fresh cilantro, finely chopped
8 corn tortillas, warmed
For the avocado & mango salsa:
1 avocado, diced
1 mango, diced
1 jalapeño, seeds removed, finely diced
2 tbsp cilantro, chopped
zest & juice of 1 lime
pinch of sea salt
1 avocado, diced
1 mango, diced
1 jalapeño, seeds removed, finely diced
2 tbsp cilantro, chopped
zest & juice of 1 lime
pinch of sea salt
Nutrition
(Per Serving)
Calories
408
Fats
16 g
Protein
18 g
Carbs
48 g
Instructions
- Pat the shrimp dry with a paper towel and place into a large bowl. Add one tablespoon of olive oil, shallots, chipotle chili powder, smoked paprika, cumin, garlic powder, and salt. Mix well to combine. Set aside to stand for 10 minutes.
- Place all the ingredients for the salsa into a medium bowl and stir to combine.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp mixture and arrange in a single layer. Cook the shrimp for two to three minutes on each side until they become opaque. Transfer to a plate.
- Prepare the lime sauce by combining the Greek yogurt, lime juice, and cilantro in a small bowl and mix well.
- To assemble the tacos, spread a light layer of lime sauce on each warm tortilla. Top with chipotle shrimp and spoon over the salsa. Finish with additional sauce and cilantro if desired.