Chipotle Lime Shrimp Tacos with Mango Salsa



I haven’t posted a recipe in a bit due to it being so hot and I just couldn’t bring my self to cook much. But, I got the itch today and put together a really tasty and easy light summer dish! I hope you love this just as much as I did!!


1lb fresh wild caught shrimp (frozen works too)

1 table spoon chipotle lime finishing butter- Wegmans brand (can substitute with regular butter and a little extra spice)

1/2 teaspoon basting or olive oil

3 teaspoons Flavor God everything spicy (can substitute with a mixture of cayenne pepper, onion powder, and chili powder or purchase online!)

2 teaspoon cajun spice

2 teaspoons chipotle chili powder

2 teaspoons garlic powder

2 tablespoons sour cream

1 tablespoon mayonnaise

1 tablespoon fresh chives chopped

1 teaspoon hot sauce

1 whole lime- for juice

1 whole mango chopped

1/2 avacado chopped

1/3 shallot chopped

Fresh chopped parsley or cilantro for garnish


1 cup dried cole slaw mix (you can buy this in a bag like lettuce)

5-6 small tortilla shells


Mango Salsa:

Using a sharp knife, cut off the thin layer of skin surrounding the mango and throw away. Cut around the core of the mango keeping as much of the fruit as possible. Then chop it into small cubes. Next, cut half of an avocado into the same sized cubes and dice shallot. In a bowl, combine all 3 ingredients with a pinch of salt, a drizzle of olive oil, and juice from half a lime; mix lightly. Refrigerate until needed.

Chipotle aioli:

In a small bowl, mix together 2 heaping tablespoons of sour cream, 1 tablespoon mayo, 2 teaspoons Flavor God everything spicy, 2 teaspoons Cajun spice, 1 teaspoon hot sauce, 1 teaspoon garlic powder, and chopped chives. Refrigerate until needed.


Peel, devein, and rinse shrimp. In a large skillet over medium heat, add 1 teaspoon of olive oil. Once pan is warm, add  chipotle lime finishing butter along with all shrimp. Season with garlic salt, Flavor God everything spicy, and cajun spice. Cook until shrimp are cooked through (should be opaque and pink). Squeeze the juice from half a lime over cooked shrimp before serving.

On a warm tortilla, make tacos using a bed of dried cole slaw, mango salsa, shrimp, chipotle aioli, and top with fresh chopped parsley or cilantro.





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1 Comment

  • Bob A June 22, 2016 at 8:06 am



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