Honey Chipotle Shrimp Tacos
Flavorful shrimp tacos with a sweet honey-chipotle marinade, complemented by a fresh mango and cucumber salsa for a vibrant gluten-free Mexican dinner.
Equipment
- 1 mixing bowl
- 1 skillet for sautéing shrimp
- 1 bowl for mixing salsa
- 1 microwave or dry skillet for warming tortillas
Ingredients
- 1 pound deveined shrimp tail-off
- 2 tablespoons honey
- 1 tablespoon chipotle seasoning
- 2 cloves garlic minced
- 8 corn tortillas gluten-free option
- 1 cup ripe mango chopped
- 1 cup cucumber chopped
- 1 medium red bell pepper chopped
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
Instructions
- Combine shrimp, honey, chipotle seasoning, and minced garlic in a mixing bowl and toss to coat evenly. Let marinate for 10 minutes.
- Heat a skillet over medium-high heat and sauté the marinated shrimp for 3 to 5 minutes until pink and opaque.
- Chop mango, cucumber, and red bell pepper into bite-sized pieces. Mix together with cilantro and lime juice in a separate bowl.
- Warm the corn tortillas in a dry skillet or microwave for 20 to 30 seconds until soft and pliable.
- Assemble tacos by placing cooked shrimp on each tortilla and topping evenly with the mango salsa. Garnish with extra lime juice or cilantro if desired.
Notes
- Add extra chipotle seasoning for more heat.
- Serve tacos immediately for best freshness.
- Store leftover shrimp in an airtight container refrigerated up to 2 days.