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Honey Chipotle Shrimp Tacos with Mango Salsa

Honey chipotle shrimp tacos with glossy glaze and bright mango salsa. Quick skillet-cooked shrimp are coated in a honey-chipotle lime cumin sauce, then piled into warm corn tortillas and topped with fresh, juicy mango salsa.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 large skillet
  • 1 griddle

Method
 

Make the honey-chipotle glaze
  1. Combine honey, minced chipotle peppers in adobo sauce, lime juice, and cumin in a small bowl to create a glaze, stirring until smooth and uniform.
  2. Set the glaze aside while you cook the shrimp so the flavors stay concentrated.
Cook and glaze the shrimp
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add minced garlic to the hot oil and cook 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 until glossy and cooked through.
Make the mango salsa
  1. Combine diced mango, minced red onion, and chopped fresh cilantro in a separate bowl, mixing to distribute evenly.
  2. Taste and adjust the balance of sweetness and brightness if needed, then set the salsa aside.
Assemble the tacos
  1. Warm corn tortillas on a griddle until pliable and lightly toasted.
  2. Fill each tortilla with honey-chipotle shrimp.
  3. Top generously with mango salsa and serve with lime wedges, finishing each taco with a squeeze of fresh lime.

Notes

For best glaze adhesion, keep the skillet at medium-high and toss the shrimp immediately after pouring in the honey-chipotle mixture. Store mango salsa and shrimp separately in airtight containers in the refrigerator up to 2 days; rewarm shrimp gently in a skillet over low heat. Freezing is not recommended for mango salsa due to texture changes. Dietary swap: for less heat, use 1 chipotle pepper in adobo sauce instead of 2 (or omit adobo and add extra cumin and honey).