Chipotle Shrimp Tacos with Pineapple-Mango Salsa
¡Feliz Cinco de Mayo!
I have often said that if I could only eat one food for the rest of my life, it would be tacos. Tortillas are the perfect vehicle for consuming so many of my favorite foods and the filling ideas are endless.
These shrimp tacos are a delicious and easy addition to any Cinco de Mayo fiesta. The sweet and tropical flavors of the pineapple-mango salsa pair beautifully with the spicy shrimp.
Be warned, the salsa does have a bit of heat. If you prefer a milder salsa, reduce the amount of jalapeño in the recipe.The chipotle sauce that the shrimp marinate in is also quite spicy, but the shrimp don’t take on a lot of that spice. Even if you have a low heat tolerance this recipe should be fine. Adding avocado slices and/or sour cream to your tacos will help cut the heat as well.
Chipotle Shrimp Tacos with Pineapple-Mango Salsa
Serves 4
Salsa:
- 20oz can Pineapple Slices(in juice, not in syrup)
- 1 Mango
- 1/2 Red Onion
- 1/2 Red Bell Pepper
- 1 Jalapeño Pepper
- 1/2 bunch Cilantro
- Salt to taste
Dice up pineapple, mango, onion, and bell pepper into small, equally sized pieces and add to a bowl. Slice jalapeño in half and remove seeds and ribs. Wash your hands after handling the pepper. Mince the jalapeño and cilantro and add them to the bowl. Season with salt to taste. Mix everything in the bowl together and set in the fridge for at least one hour. This salsa can be made well in advance. The longer it sits, the more developed the flavor becomes.
Tacos:
- 1lb Shrimp(peeled and deveined)
- 7oz can Chipotle Peppers in Adobo(found in most super markets)
- 12 or more Corn Tortillas
- Avocado and Cilantro for topping
Add canned chipotles with their sauce to a blender or food processor. Blend until smooth. Caution: The chipotles are very spicy, be careful when handling. Add the chipotle sauce and shrimp to a Ziplock bag and marinate in the fridge for 15 minutes. If you let the shrimp marinate for too long, the heat from the peppers will cook the shrimp. Meanwhile, heat tortillas in a skillet and set aside in a tortilla keeper or in a towel to keep warm. When the tortillas are done, turn the heat in the skillet up to medium high and add enough olive oil to coat the pan. Remove shrimp from marinade and add them to the skillet. Cook shrimp for 4 to 5 minutes, do not over cook. Serves the shrimp up in tortillas with the salsa, avocado slices, and cilantro.
Tags: chipotle, cinco de mayo, dinner, Food, mango, Mexican food, pineapple, salsa, shrimp, spicy, tacos
I agree with you – tacos are the bomb! I’ve tried lots of combinations, but never thought to do a fruit salsa. This looks really, really good – must try it!
I need the salsa recipe and the avocodo scooper slicer. I’ve never seen one of those.
My mom got me that avocado slicer. Its not bad, but I would recommend looking for a metal version. The plastic one doesn’t slice very well.
I’m actually making these for an expo,but instead of the taco I’ll serve it on endive to eliminate the carbs!
What a stunning recipe!! That salsa is beautiful!
These are so pretty! Almost too pretty to eat! ALMOST
WOW! These are gorgeous! Stunning photography! LOVE the colors of this delicious looking dish!
Great blog!
Mary xo
Delightful Bitefuls
These look amazing! Thank you so much for sharing!
Oh my goodness, you have literally just made my day. I could eat shrimp tacos every day for a month. And your photos? Can I please jump in??
These look absolutely delicious!!!!
The tacos look wonderful.
This sauce is full of flavor. I love it – pineapple, avocado and mango with shrimp – what an incredible combination – I will definitely try this sans the raw onion. Thanks!
What beautiful pictures! Lovely and the tool looks cool
Will have to see if I can find a metal one.
One of these days I think I am going to eat up your photos! Gorgeous!
I find roasting the shrimp in a 350′ oven for 4-6 minutes the best when it comes to cooking succulent shrimp. And I would think you could heat the tortillas in the oven as well. Gotta try this one. Sounds too good.
This is a fabulous meal! everyone enjoyed it. the salsa is great as a dip with chips also.