Chipotle Honey Shrimp Tacos with Peach Salsa are a vibrant, flavor-packed twist on classic tacos. Juicy shrimp are marinated with smoky chipotle, warm spices, and a hint of lime, then seared until perfectly tender. They’re topped with a sweet and tangy peach salsa and a creamy cilantro yogurt sauce for the ultimate flavor contrast. Wrapped in warm tortillas, these tacos make a fresh, satisfying meal ready in under 30 minutes.
I love shrimp tacos, for more shrimp taco recipes try my mediterranean shrimp tacos, hot honey shrimp tacos or my chipotle maple shrimp tacos.
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Why you'll love these shrimp tacos with cilantro yogurt sauce
It combines sweet, smoky, and spicy flavors in every bite for a perfectly balanced taco.
It features a refreshing peach salsa that adds a juicy burst of summer freshness.
It’s quick and easy to make, coming together in under 30 minutes.
It’s a lighter, high protein meal that still feels indulgent and satisfying.
Ingredients
- Shrimp – The main protein, offering a sweet, briny flavor and meaty texture.
- Lime juice – Adds brightness and helps tenderize the shrimp.
- Salt – Enhances flavor throughout.
- Cumin – Provides earthy, warm undertones.
- Chili powder – Adds smoky heat and depth.
- Black pepper – Brings mild heat and balances flavors.
- Chipotle pepper in adobo – Gives a smoky, spicy kick with a hint of sweetness.
- Garlic – Adds aromatic depth and savoriness.
- Peaches – Provide juicy sweetness that balances the spice.
- Cilantro – Lends fresh, herbaceous brightness.
- Jalapeño – Brings a spicy edge (amount can be adjusted to taste).
- Lime juice – Adds tang and balances sweetness.
- Salt – Enhances the salsa’s flavors.
- Black pepper – Adds mild spice and complexity.
- Garlic – Brings savory depth to the salsa.
- Sweet or red bell pepper – Adds crunch, mild sweetness, and color.
- Greek yogurt – Creates a creamy, tangy base for the sauce.
- Garlic – Provides a pungent, savory note.
- Salt – Enhances all flavors in the sauce.
- Black pepper – Adds a subtle bite.
- Taco shells – Serve as the vehicle for holding all the fillings.
- Butter or oil – Used for cooking and adding richness.
See the recipe card for full information on ingredients and quantities.
Substitutions
- yogurt- feel free to use vegan yogurt.
- cilantro - parsley is a good sub if you don't like cilantro.
- chipotle peppers - you can use ground chipotle peppers instead.
Step-by-Step Instructions
Step 1
Marinate shrimp.
Step 2
Mix together peach salsa.
Step 3
Mix together yogurt sauce.
Step 4
Cook shrimp.
Step 5
Form tacos and serve.
Storage instructions
You can store the extra tacos in a sealed container in your fridge for up to 24 hours. You can reheat these tacos in the microwave or oven. I recommend storing the filling and shell separately and forming the taco as you go to eat it if possible.
Recipe Pro-Tips
I recommend using corn tortillas but flour also works. My favorite tortillas are mi rancho.
Costco wild caught argentine red shrimp are my favorite shrimp to cook with. Not only are they delicious they are also a great deal.
Recipe FAQS
Yes, you can use a thick vegan yogurt like coconut.
Shrimp are low in calories yet rich in protein, vitamins, minerals, and antioxidants like astaxanthin, which support heart health, brain function, and overall wellness.
Make sure to use corn tortillas (which I recommend) to keep these tacos gluten free.
Other taco recipes to try
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Chipotle Honey Shrimp Tacos With Peach Salsa
Ingredients
Shrimp
- 16-24 shrimp* I used argentine red shrimp
- juice from ½ lime
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- pinch black pepper
- 1 chipotle pepper - minced*** from chipotle pepper in adobo sauce
- 2 cloves garlic - minced
Peach Salsa
- 2 ripe peaches - diced
- ¼ cup cilantro - finely chopped
- ½-1 jalapeno - seeded and minced I used ½ as I am sensitive to spice
- juice from ½ lime
- 1 teaspoon salt
- pinch black pepper
- 2 cloves minced garlic
- ½ cup finely chopped sweet or red bell pepper I used 4 small sweet peppers
Cilantro yogurt sauce
- ½ cup greek yogurt
- ¼ cup finely chopped cilantro
- juice from ½ lime
- 2 cloves minced garlic
- ½ teaspoon salt
- pinch black pepper
Other ingredients
- 6 taco shells of choice
- 1 tablespoon butter or oil for cooking
- additional fresh chopped cilantro
Instructions
- Add shrimp to a bowl along with all of the shrimp ingredients. Mix together until combined. Let sit to marinate while you prep the other ingredients.
- Add all peach salsa ingredients to a bowl and mix together until combined. Set aside.
- Add all yogurt ingredients to a bowl and mix together until smooth. Set aside.
- Heat butter or oil in a skillet over medium heat. Add shrimp and cook for 90 seconds - 2 minutes each side, until cooked through.
- Heat tortillas either in a microwave or on the gas stove top. For gas stove heat tortilla for 60-90 seconds each side over medium heat until charred. For the microwave heat them for about 30 seconds per shell. You want them to be soft and pliable.
- Assemble tacos by topping each shell with yogurt sauce, shrimp and salsa. Serve and enjoy. I like to top mine with additional lime and cilantro.
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