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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Caution: These tacos are juicy and very addictive! The smoky chipotle shrimp pairs perfectly with the sweet and tangy mango salsa, while the creamy avocado crema ties it all together. Toasted tortillas add a delightful charred flavor, making every bite irresistible.
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Heat a pan and add some extra virgin olive oil.
Marinate the shrimps with chipotle paste, smoked paprika, ground cumin, salt to taste. . Cook on high heat for 3-4 minutes on each side until they are opaque and slightly charred.
Mix the mango, red onion, red chilli peppers, chopped coriander, ground cumin, lime juice, and salt until combined.
Mash the avocado until smooth.
Add sour cream, ground cumin, lime juice, and salt, then mix well until creamy.
Toast the tortillas on a hot pan until they are slightly charred on both sides.
Spread a thick layer of avocado crema on the tortilla.
Place 3 chipotle shrimps on top.
Add a generous spoonful of mango salsa.
Squeeze lime juice over the assembled taco and serve.
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Adjust the chipotle paste quantity based on your spice preference.
Use fresh lime juice for the best flavor in the salsa and crema.
Toast the tortillas just before serving to keep them warm and flavorful.
Can I use frozen shrimps?
Yes, just make sure to thaw them completely and pat them dry before cooking.
What can I substitute for chipotle paste?
You can use smoked paprika and a dash of hot sauce as a substitute.
Can I make the mango salsa ahead of time?
Yes, but it's best to prepare it no more than a few hours before serving to keep it fresh.
What type of tortillas work best?
Both corn and flour tortillas work well, depending on your preference.
How do I store leftovers?
Store the components separately in airtight containers in the fridge for up to 2 days.
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