- 4 tablespoons sauce from canned chipotles in adobo
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas, warmed
- 1/2 cup store-bought fresh mango salsa
- 3/4 cup cilantro sprigs
In skillet, whisk adobo with 2 tbsp. water over medium-high until bubbling. Add shrimp; cook, stirring, until opaque in center, about 3 minutes; season. Serve on tortillas with salsa and cilantro.