Gluten Free Chipotle Mango Shrimp Tacos
These tacos bring serious heat, sweetness, and brightness all at once — smoky chipotle-marinated shrimp seared until lightly charred, piled onto warm corn tortillas with fresh mango salsa and a tangy lime crema. The combination of flavors is bold and restaurant-worthy, but the whole thing comes together in well under an hour. Corn tortillas are naturally wheat-free, which makes them the perfect base here without any swapping or substituting required — just double-check your chipotle peppers in adobo sauce, since that's one ingredient where hidden gluten can occasionally sneak in. The mango salsa is the real showstopper: ripe mango, jalapeño, red onion, and cilantro tossed with fresh lime juice, it's juicy and vibrant and cuts right through the smoky heat of the shrimp. A quick sour cream crema ties everything together with a cool, creamy finish. This recipe serves four, making it an easy weeknight dinner or a casual spread for friends who will have absolutely no idea they're eating something made with dietary restrictions in mind.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined, tails removed
- 2 tbsp chipotle peppers in adobo sauce, finely minced
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- 1 tbsp fresh lime juice
For the mango salsa
- 1 large ripe mango, peeled and diced small (about 1 ½ cups)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp kosher salt
For the lime crema
- ½ cup sour cream
- 2 tbsp fresh lime juice
- ¼ tsp kosher salt
For serving
- 8 small corn tortillas
- 1 cup shredded red cabbage
- lime wedges, for serving (optional)
Instructions
- 1
In a medium bowl, combine the minced chipotle peppers, 1 tbsp of the olive oil, cumin, smoked paprika, salt, and 1 tbsp lime juice. Add the shrimp and toss until evenly coated. Set aside to marinate for 15 minutes at room temperature.
- 2
While the shrimp marinates, make the mango salsa: combine the diced mango, red onion, jalapeño, cilantro, 2 tbsp lime juice, and salt in a bowl. Stir to combine and set aside.
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