Chipotle-Lime Grilled Shrimp Tacos with Mango Salsa

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shrimp marinated in smoky chipotle and lime are grilled quickly and served in corn tortillas topped with a vibrant mango salsa for a zesty summer meal. This Mexican-inspired summer cookout recipe, ready in about 30 minutes, pairs large shrimp, chipotle chili powder, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 tbsp chipotle chili powder
3 tbsp lime juice
2 tbsp olive oil
2, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
1 cup, diced ripe mango
1/2 cup, diced red bell pepper
1/4 cup, finely chopped red onion
1/4 cup, chopped fresh cilantro
1, seeded and minced jalapeño
8 corn tortillas
1/2 cup (optional) sour cream

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Instructions

Step 1: In a medium bowl, whisk together 1 tbsp chipotle chili powder, 3 tbsp lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate for 15 minutes at room temperature.
Step 2: Meanwhile, combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 minced seedless jalapeño in a bowl. Stir gently and refrigerate until ready to serve.
Step 3: Preheat grill to medium-high heat (about 400°F). Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
Step 4: Warm 8 corn tortillas on the grill for 30 seconds per side until pliable.
Step 5: Assemble tacos by placing 4-5 grilled shrimp on each tortilla, topping with mango salsa and a dollop of 1/2 cup sour cream if using. Serve immediately.