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Honey Chipotle Shrimp Tacos with Mango Salsa

Honey chipotle shrimp tacos with mango salsa feature glossy honey-coated shrimp tossed in a minced chipotle-lime glaze, then layered into warm corn tortillas. Bright mango salsa with red onion and cilantro adds sweet, fresh crunch to every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

shrimp
  • 1.5 lb large shrimp, peeled and deveined
honey chipotle glaze
  • 3 tbsp honey
  • 2 chipotle peppers in adobo sauce, minced
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 3 cloves 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
  • 8 corn tortillas
  • 1 Lime for serving

Equipment

  • 1 large skillet
  • 1 griddle

Method
 

Make the honey-chipotle glaze
  1. In a small bowl, combine honey, minced chipotle peppers in adobo sauce, lime juice, and cumin until smooth and well blended.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the minced garlic and cook for 30 seconds until fragrant, stirring to prevent browning.
  3. Add shrimp in a single layer 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 heated through.
Mix the mango salsa
  1. In a separate bowl, combine diced mango, minced red onion, and chopped fresh cilantro, mixing until evenly distributed.
Assemble the tacos
  1. Warm corn tortillas on a griddle until pliable and lightly toasted, turning once for even heating.
  2. Fill each tortilla with honey-chipotle shrimp.
  3. Top generously with mango salsa and finish with lime wedges for serving.

Notes

Pro tip: Mince the chipotle peppers finely so the glaze tastes evenly spiced without large bursts. Refrigerate leftover mango salsa and shrimp separately in airtight containers up to 2 days; rewarm shrimp in a skillet over medium heat just until hot so the glaze stays glossy. Freezing is not recommended for the mango salsa. For a lighter option, use reduced-sugar honey or a honey alternative while keeping the same chipotle-lime ratio to preserve the flavor balance.