Chipotle Shrimp Tacos with Mango Salsa

Name: Chipotle Shrimp Tacos with Mango Salsa
Cook time: 10 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 300 g ripe mango diced; 60 g red onion finely diced; 1 whole jalapeño seeded and finely diced; 15 g fresh cilantro chopped; 20 ml lime juice divided; 2 g fine salt divided; 4 g chipotle chile powder; 2 g ground cumin; 2 g garlic powder; 1 g black pepper; 4 g fine salt divided; 10 ml neutral oil divided; 20 ml lime juice divided; 680 g raw shrimp, peeled and deveined patted dry; 20 ml neutral oil divided; 200 g green cabbage shredded; 8 whole corn tortillas warmed; 20 ml lime juice divided; 4 g fine salt divided; 120 g plain Greek yogurt for serving

Shrimp are seasoned with chipotle, cumin, and garlic, then grilled quickly on a hot grill pan or outdoor grill. They are tucked into warm corn tortillas with a fresh mango salsa, shredded cabbage, and an optional lime yogurt drizzle. The tacos come together in under 30 minutes and eat with a mix of char, brightness, and crunch.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

300 g ripe mango diced
60 g red onion finely diced
1 whole jalapeño seeded and finely diced
15 g fresh cilantro chopped
20 ml lime juice divided
2 g fine salt divided
4 g chipotle chile powder
2 g ground cumin
2 g garlic powder
1 g black pepper
4 g fine salt divided
10 ml neutral oil divided
20 ml lime juice divided
680 g raw shrimp, peeled and deveined patted dry
20 ml neutral oil divided
200 g green cabbage shredded
8 whole corn tortillas warmed
20 ml lime juice divided
4 g fine salt divided
120 g plain Greek yogurt for serving

Instructions

Make the salsa: combine the diced mango, red onion, jalapeño, cilantro, and 20 ml of the lime juice in a small bowl. Season with 2 g of the salt and set aside. The salsa looks glossy and lightly juicy, with the onion and jalapeño distributed through the mango.
Season the shrimp with chipotle powder, cumin, garlic powder, black pepper, 4 g of the salt, 10 ml of the oil, and 20 ml of the lime juice. Toss until evenly coated. The shrimp are evenly coated and lightly glossy.
Heat a grill pan or outdoor grill over medium-high heat until very hot. Add the remaining 20 ml of oil to the grates or pan. Grill the shrimp in a single layer for 2 to 3 minutes per side, until opaque, curled, and lightly charred at the edges. The shrimp are pink, opaque, and marked with grill color.
Warm the tortillas in a dry skillet or microwave. Divide the cabbage and grilled shrimp among the tortillas, spoon the mango salsa over the top, then drizzle the optional yogurt over the tacos. Finish with the remaining 20 ml of lime juice and the remaining 4 g of salt split lightly across the shrimp and salsa, if needed. The tortillas are warm and flexible, the shrimp are cooked through, and the tacos are ready to serve immediately.