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Chipotle Shrimp Tacos with Avocado-Mango Salsa and Lime Crema. These healthy shrimp tacos are bursting with bold flavor and fresh ingredients, and on the table in just 30 minutes.
Shrimp is a go-to protein for quick + easy weeknight meals. Just like my Creamy Coconut Shrimp recipe, it makes great use of its quick cooking time and blank canvas flavor.
These succulent shrimp tacos are boldly-spiced, crowned with a cooling, creamy topping, and finished with a rich crema. The trifecta of a healthy shrimp taco made simple and weeknight-friendly.
The spice mixture includes chipotle chili powder, paprika, cumin, and garlic powder. As the recipe is written, these tacos have a good amount of kick. If you’re spice-adverse, I suggest scaling back on the chipotle powder.
The cilantro-lime crema perfectly balances and cools the spice from the shrimp, AND it doubles as a delicious taco sauce to drizzle overtop.
How to Make Chipotle Shrimp Tacos
Like my classic Baja Fish Tacos, these Chipotle Shrimp Tacos have a kick, and the heat is balanced by a cool, creamy salsa and sauce.
I love to serve them alongside my Mexican Brussels Sprouts Salad for a flavorful, nutritious weeknight meal.
The Ingredients
- Shrimp: Look for shrimp that are already peeled and deveined (or at least deveined and easy peel). Also, many are surprised to find out that the best shrimp are often in the freezer case. Usually what’s behind the seafood case was previously frozen anyway, so you can often get a better deal by purchasing frozen, and thawing on your own.
- Spices: A mix of chipotle chili powder, smoked paprika, cumin, and garlic powder create a bold spice rub on the shrimp. If you can’t find chipotle chili powder, use classic chili powder + cayenne pepper.
- Shallots: Optional, however I love adding shallots to the shrimp mixture for extra aromatic goodness.
- Avocado: You need 1 medium ripe avocado for the salsa. Look for one that’s slightly firm to the touch with just a little give when you apply gentle pressure.
- Mango: You need 1 medium ripe mango, which should give slightly to pressure when gently squeezed. Alternatively, look for packs of pre-chopped or sliced mango for convenience.
- Jalapeño: To lessen the heat, remove both the seeds and ribs from the pepper.
- Lime: You need the zest + juice of 1 lime for the salsa, plus a little extra juice for the crema.
- Cilantro: For a fresh finish, cilantro helps brighten up both the salsa and crema.
- Sour Cream: Alternatively, you can use plain whole-milk Greek yogurt.
- Tortillas: Use corn, flour, or a gluten free variety, such as almond or cassava tortillas.
The Directions
Step 1: Season and Sauté Shrimp
Pat shrimp dry with a paper towel and place in a large bowl. Add olive oil, shallots, chipotle chili powder, smoked paprika, cumin, garlic powder, and salt; mix to combine. Let stand for 10 minutes.
Heat a large skillet over medium-high. Once hot, add shrimp mixture and arrange in a single layer. Cook for 2 to 3 minutes per side, until the shrimp is no longer opaque. Transfer to a clean bowl or plate. 
Step 2: Prepare Avocado-Mango Salsa
Meanwhile, combine mango, avocado, jalapeño, cilantro, and the zest and juice of 1 lime; stir to combine. Season with a pinch of salt. 
Step 3: Assemble Shrimp Tacos
Prepare Lime Crema by combining sour cream, lime juice, and cilantro in a small bowl; mix to combine.
Spread a light layer of crema on each tortilla, followed by the chipotle shrimp. Spoon salsa overtop, and finish with extra crema, if desired. 
Side Dishes for Shrimp Tacos
Shrimp tacos go especially well with a fresh, crunchy side salad, such as corn, cucumber, or avocado salad. Here are a few of my favorite contenders:
- Corn Salad: This Fiesta Avocado Corn Salad is rich and creamy — a slam dunk summer side dish.
- Avocado Salad: This refreshing Cucumber-Avocado Salad comes together in just 20 minutes.
- Cucumber Salad: A unique twist on the classic, this Smashed Cucumber Salad is a fan favorite.
- Brussels Sprouts Salad: This Mexican Brussels Salad combines cotija cheese, avocado, sweet corn, and creamy tomatillo dressing for a total flavor fiesta.
How to Store and Reheat:
- To Store. Refrigerate leftover shrimp in an airtight storage container for up to 2 days. Refrigerate leftover crema and salsa separately in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm leftover shrimp in a skillet or the microwave. Rewarm tortillas fresh each time.
More Healthy Fish Taco Recipes:
Salmon Tacos with Avocado Crema
Baja Fish Tacos with Mango Salsa
Fish Taco Bowls with Cilantro-Lime Rice
If you give these healthy shrimp tacos a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Chipotle Shrimp Tacos with Avocado-Mango Salsa
Equipment
- Large skillet
- Mixing bowls
Ingredients
- 1 lb. medium raw shrimp, peeled and deveined
- 1/4 cup finely chopped shallots
- 2 Tbsp. extra-virgin olive oil, divided
- 1 tsp. chipotle chili powder (sub classic chil powder mixed with a pinch of cayenne powder)
- 1 tsp. smoked paprika
- 3/4 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 cup sour cream (sub plain whole-milk Greek yogurt)
- 1 Tbsp. fresh lime juice
- 1 to 2 Tbsp. finely chopped fresh cilantro
- 8 corn or flour tortillas, warmed
Avocado-Mango Salsa
- 1 medium ripe avocado, diced
- 1 medium ripe mango, diced
- 1 small (or 1/2 large) fresh jalapeño, seeds and ribs removed, finely diced
- 2 Tbsp. finely chopped fresh cilantro
- Zest and juice of 1 lime
Instructions
- Pat shrimp dry with a paper towel and place in a large bowl. Add 1 Tbsp. olive oil, shallots, chipotle chili powder, smoked paprika, cumin, garlic powder, and salt; mix to combine. Let stand for 10 minutes.
- Meanwhile, prepare Avocado-Mango Salsa by combining mango, avocado, jalapeño, cilantro, and the zest and juice of 1 lime; stir to combine. Season with a pinch of salt.
- Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Once hot, add shrimp mixture and arrange in a single layer. Cook shrimp for 2 to 3 minutes per side, until the shrimp is no longer opaque. Transfer to a clean bowl or plate. Remove tails.
- Prepare Lime Crema by combining sour cream, lime juice, and cilantro in a small bowl; mix to combine. Spread a light layer of crema on each tortilla, followed by the chipotle shrimp. Spoon salsa overtop, and finish with extra crema and cilantro, if desired.
Notes
- To Store. Refrigerate leftover shrimp in an airtight storage container for up to 2 days. Refrigerate leftover crema and salsa separately in an airtight storage container for up to 3 days.
- To Reheat. Gently rewarm leftover shrimp in a skillet or the microwave. Rewarm tortillas fresh each time.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Can you make these ahead of time?
Excellent recipe
Easy and full of flavor. Thanks for an amazing recipe
I substituted regular chili powder for chipotle chili powder to make it kid friendly. Added cabbage as a topping. Delicious! Will be making it again.
This was so delicious! My whole house loved it and I will be making it again! All the flavors together are delightful.
I’m so glad the tacos were a hit, Jessica! Thank you for leaving a review!