Chipotle Shrimp Tacos

Recipe Courtesy of Chef Tyler Mason,

Serves 4-6

2 pounds 12-15 count raw shrimp.
3 tablespoons of chipotle powder, or more, it has a bite. I prefer spices from the Spice House.
¼ cup olive oil
Mango salsa (recipe to follow).
2 avocados sliced, dressed with lime juice to prevent browning, salt and pepper.
4 cups finely shredded napa cabbage. There is a good quality pre-shredded package in the
produce section as an alternative.
Cotija cheese grated, I prefer El Rey brand.
Sour cream or crema- Mexican sour cream.
2 packages taco sized flour tortillas.
Cilantro and lime wedges.

Place peeled and rinsed shrimp in a zip top bag, add olive oil and shake to coat thoroughly.
Season with chipotle powder, salt, and pepper. Heat a non stick frying pan on a high burner.
Sear shrimp to cook, work in batches, do not over crowd pan. (These shrimp are great on the
grill as well.) Shrimp will cook fast, 2 minutes on the first side, 1 minute on the second until
opaque.

For Mango Salsa
3 cups small dice mango, use fresh in season. Frozen mango is available year round.
½ cup small dice red onion.
2 jalapeno finely diced- seeds and ribs optional.
1/3 cup rice wine vinegar
2 tablespoons sugar
2 limes juiced
1 tablespoon ground cumin
2 tablespoons olive oil
¼ cup chopped cilantro
Salt & Pepper

In a large bowl add mango and season with ground cumin, salt and pepper. Then add red onion
and jalapeno mix to combine. In a separate smaller bowl, dissolve sugar into the rice wine
vinegar and lime juice. Whisk in olive oil. Add to the mango mixture and toss to coat, finish

with chopped cilantro.

This recipe easily doubles or triples make extra and serve with tortilla chips. I have also added a
14oz can rinsed and drained black beans to make it a hardier salsa.

Take all the components of this recipe and set up buffet style. Warm flour tortillas and let your
guests build their own tacos. Plan on 2-3 shrimp per taco. If you want to add an additional
meat to the taco buffet, season boneless chicken cutlets as the shrimp, pan sauté and slice.