Chipotle Shrimp Tacos with Avocado-Mango Salsa
These healthy shrimp tacos burst with bold smoky chipotle flavor, tender shrimp cooked quickly in a pressure cooker, and a fresh avocado-mango salsa to balance the heat. Ready in just 30 minutes for a perfect weeknight meal.
Ingredients
Ingredients
- 1 lb medium raw shrimp peeled and deveined for easy eating
- ¼ cup finely chopped shallots to sprinkle on top for that fresh bite
- 2 tablespoon extra-virgin olive oil divided
- 1 teaspoon chipotle chili powder for smoky heat (or mix in classic chili powder and a pinch cayenne)
- 1 teaspoon smoked paprika boosts that smoky flavor
- ¾ teaspoon ground cumin adds earthy warmth
- ½ teaspoon garlic powder for a gentle garlicky kick
- ½ teaspoon kosher salt brings it all together
- ¼ cup sour cream (or plain whole-milk Greek yogurt) to mix with lime juice for crema
- 1 tablespoon fresh lime juice
- 1 to 2 tablespoon finely chopped fresh cilantro
- 8 corn or flour tortillas warmed
- 1 medium ripe avocado diced
- 1 medium ripe mango diced
- 1 small or ½ large fresh jalapeño seeds and ribs removed, finely diced
- 2 tablespoon finely chopped fresh cilantro
- 1 lime zest and juice
Instructions
Instructions
- Pat shrimp dry with a paper towel and place in a large bowl. Add 1 Tbsp. olive oil, shallots, chipotle chili powder, smoked paprika, cumin, garlic powder, and salt; mix to combine. Let stand for 10 minutes.
- Meanwhile, prepare Avocado-Mango Salsa by combining mango, avocado, jalapeño, cilantro, and the zest and juice of 1 lime; stir to combine. Season with a pinch of salt.
- Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Once hot, add shrimp mixture and arrange in a single layer. Cook shrimp for 2 to 3 minutes per side, until the shrimp is no longer opaque. Transfer to a clean bowl or plate. Remove tails.
- Prepare Lime Crema by combining sour cream, lime juice, and cilantro in a small bowl; mix to combine.
- Spread a light layer of crema on each tortilla, followed by the chipotle shrimp. Spoon salsa overtop, and finish with extra crema and cilantro, if desired.
- Let the natural release happen so pressure drops safely before opening. The valve hiss and steam will throw a little smoky scent your way before the big reveal – taco time!
Notes
Refrigerate leftover shrimp in an airtight container for up to 2 days. Refrigerate leftover crema and salsa separately in airtight containers for up to 3 days. Gently rewarm leftover shrimp in a skillet or microwave. Rewarm tortillas fresh each time.