Chipotle Maple Shrimp Tacos with Mango Salsa
All our favorite flavors collaborate in this recipe. Maple syrup brings sweetness while chipotle brings heat and lime invites brightness.
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Cooking tools:
- Microplane
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Skillet
- Spatula
- Spoon
- Kitchen towel
Ingredients
- 3 tablespoons Grade A maple syrup
- 2 tablespoons adobo sauce from a can of chipotle peppers
- 1 chipotle pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon lime zest
- Juice from half a juicy lime, about 1/2 tablespoon (reserve the other half of the lime for serving)
- 1 lb medium or jumbo shrimp, peeled and de-veined
- Salt, to season
- 2 mangoes, diced, about 1/2 cup
- 1 avocado, diced
- 1 jalapeno, seeded and finely chopped
- 1 small shallot, chopped, about 3 tablespoons
- 2 tablespoons lime juice, from about 1 juicy lime
- 6 soft corn or flour taco shells
- 1 tablespoon vegetable oil
- Cilantro, to serve (optional)
- Scallions, chopped, to serve (optional)
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