The SavoryIngredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- 1 ripe mango, diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 2 limes
- ¼ cup (15g) fresh cilantro, chopped
- 8 small corn tortillas, warmed
- ½ cup (120ml) sour cream or Mexican crema
- 1 chipotle pepper in adobo sauce, minced
Instructions
Make the mango salsa
In a bowl, combine diced mango, red onion, jalapeño, lime juice, and cilantro. Stir gently, season with a pinch of salt, and set aside to let the flavors marry.
Prepare the chipotle crema
Mix the sour cream with the minced chipotle pepper and a teaspoon of adobo sauce. Stir until smooth and pinkish-orange. Taste and add more chipotle if you like it smoky and hot.
Season and cook the shrimp
Pat the shrimp dry and toss with olive oil, chili powder, cumin, salt, and pepper. Heat a large skillet over medium-high heat. Cook the shrimp in a single layer for 2 minutes per side until pink, curled, and lightly charred on the edges.
Assemble the tacos
Warm the tortillas in a dry skillet or directly over a gas flame. Fill each with 4-5 shrimp, a generous spoonful of mango salsa, a drizzle of chipotle crema, and extra cilantro. Serve with lime wedges.
Tips & Tricks
- Use extra-large shrimp (16-20 count) so they stay juicy and don't overcook. Pat them very dry before seasoning to get a good sear.
- The mango salsa tastes best when the mango is perfectly ripe slightly soft to the touch with a sweet, floral aroma. Underripe mango will be tart and hard.
- Warm tortillas directly on a gas burner for 15-20 seconds per side for a lightly charred, authentic flavor. Wrap in a clean towel to keep them warm.
- For a lighter version, skip the crema and add a squeeze of fresh lime and a sprinkle of cotija cheese on top instead.
- Grill the shrimp on skewers instead of pan-frying for a smoky summer twist. Soak wooden skewers for 30 minutes first to prevent burning.