Charred Chipotle Shrimp Tacos with Mango Salsa

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Smoky chipotle-marinated shrimp grilled to perfection, topped with a fresh and tangy mango salsa, wrapped in warm corn tortillas for a vibrant Mexican street food experience. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, chipotle peppers in adobo sauce, minced, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp chipotle peppers in adobo sauce, minced
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ripe mango, diced
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 8 small corn tortillas
• for serving lime wedges

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 lb peeled and deveined large shrimp with 2 tbsp minced chipotle peppers in adobo sauce, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper; toss well to coat and marinate for 15 minutes.
2. Step 2: While shrimp marinates, prepare mango salsa by mixing 1 cup diced ripe mango, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 minced, seeded jalapeño in a bowl; set aside.
3. Step 3: Preheat grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by placing 3-4 shrimp per tortilla and topping with 2-3 tbsp mango salsa.
5. Step 5: Serve immediately with lime wedges for squeezing over the top.