Make Time for Fun: Chipotle Shrimp Tacos and Mango Avocado Salsa

One of the benefits of upping your time management game is that you have more time for fun.

One of the things that we enjoy in our house is cooking a great meal, so I’d like to share a favorite recipe with you: Chipotle Shrimp Tacos and Mango Avocado Salsa. This is one of many fabulous recipes from Jamie Vespa, MS, RD of Dishing Out Health.

See below for the written version that includes my minor tweaks. This is often our Friday night “fast food,” enjoyed with an 1862 margarita.

If you want to watch my “how to make chipotle shrimp tacos” video, you can do that here:

Ingredients

• 1 lb. medium raw shrimp, peeled and deveined
• 1/4 cup finely chopped shallots
• 2 Tbsp. extra-virgin olive oil, divided
• 1 tsp. chipotle chili powder
• 1 tsp. smoked paprika
• 3/4 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. kosher salt
• 8 corn or flour tortillas, warmed

Mango-Avocado Salsa

• 1 medium ripe avocado, diced
• 1 medium ripe mango, diced
• 1 small (or 1/2 large) fresh jalapeño, seeds and ribs removed, finely diced
• 2 Tbsp. finely chopped fresh cilantro (a little more if you’re a fan)
• Zest and juice of 1 lime

Instructions

1. Pat shrimp dry with a paper towel and place in a large bowl.
2. In a separate small bowl, mix together chipotle chili powder, smoked paprika, cumin, garlic powder, and salt.
3. Add 1 Tbsp. olive oil to the shrimp and stir lightly to coat. Then sprinkle your spice mixture and shallots over the shrimp and mix until coated. Let stand for at least 10 minutes.
4. Meanwhile, prepare the Mango-Avocado Salsa in a separate medium-sized bowl using layers. Add the mango and lightly salt. Add the jalapeño and cilantro in the next layers. Save the avocado layer for just before serving. Lightly salt the avocado layer then add the zest and juice of 1 lime. Stir to combine all ingredients.
5. Heat the remaining 1 Tbsp. of oil in a large skillet over medium-high heat. Once hot, add the shrimp mixture and arrange in a single layer. If you don’t have room for a single layer, rotate the shrimp for equal cooking time. Cook the shrimp for 2 to 3 minutes per side, until the shrimp is no longer opaque.
6. Use a slotted spoon to place the shrimp on tortillas. Top with the Mango-Avocado Salsa, also served with a slotted spoon to keep the juices from getting the tortillas soggy.

Notes:

Shrimp – We prefer fresh wild caught shrimp, but freezer-ready will do. Stir carefully when they’re raw so they don’t start getting torn up. It can be tough to determine opacity when the shrimp are coated, so watch for them to start shriveling up. They’re still raw if they look plump and rounded as they do when they’re raw.

Chipotle chili powder – We have various versions of chipotle powder and all have worked. Jamie suggests a possible substitute of classic chili powder mixed with a pinch of cayenne powder.

Salt – The recipe calls for kosher, but sea salt has also worked for us.

Avocado – You probably already know that these brown very easily, which is why we don’t add the avocado until just before serving. We also cover the bowl with plastic cling wrap or a tight lid as soon as possible after serving in order to keep the air out.

To view the original recipe as well as other delicious treats, be sure to visit Jamie Vespa’s Dishing Out Health website!

For recommendations on how to create more time to have fun, check out The Inefficiency Assassin: Time Management Tactics for Working Smarter, Not Longer.