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Honey Chipotle Shrimp Tacos with Mango Salsa

Honey chipotle shrimp tacos with mango salsa feature glossy honey-coated shrimp tossed with a minced chipotle-lime glaze, then topped with bright mango salsa. Quick skillet cooking keeps the shrimp tender while the mango-cilantro topping adds fresh color and crunch to every taco.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Honey chipotle shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 3 tbsp honey
  • 2 chipotle peppers in adobo sauce minced
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp cumin
Mango salsa and serving
  • 2 ripe mangoes peeled and finely diced
  • 0.5 red onion minced
  • 0.25 cup fresh cilantro chopped
  • 8 corn tortillas
  • 1 lime for serving

Equipment

  • 1 large skillet

Method
 

Make the honey-chipotle glaze and cook the shrimp
  1. Combine honey, minced chipotle peppers, lime juice, and cumin in a small bowl to create the glaze.
  2. Heat olive oil in a large skillet over medium-high heat and add minced garlic, cooking for 30 seconds until fragrant.
  3. Add shrimp to the skillet and cook for 2-3 minutes per side until nearly cooked through.
  4. Pour the honey-chipotle glaze over the shrimp and toss to coat evenly, cooking for another 1-2 minutes.
Prepare mango salsa and assemble tacos
  1. Combine diced mango, minced red onion, and fresh cilantro in a separate bowl to create the mango salsa.
  2. Warm corn tortillas on a griddle, then fill each with honey-chipotle shrimp.
  3. Top generously with mango salsa and serve with lime wedges.

Notes

For the glossiest glaze, keep the skillet at medium-high and toss the shrimp immediately after adding the honey-chipotle mixture so it clings instead of pooling. Refrigerate leftover shrimp and mango salsa separately in airtight containers up to 3 days; rewarm shrimp gently in a skillet over low heat. Freezing is not recommended for the salsa, but the cooked shrimp can be frozen up to 2 months. For a gluten-free swap, use certified gluten-free corn tortillas.