Smoky Chipotle Shrimp Tacos are a bold, flavor-packed dinner you’ll want to add to your weekly rotation. Perfectly marinated shrimp are seared until lightly charred, then tucked into warm corn tortillas with crisp red cabbage, creamy avocado, and tangy cotija cheese. Finally, everything gets finished with a drizzle of chipotle-lime crema that balances smoky heat with a hint of sweetness.
These tacos bring together the vibrant flavors of Mexican street food while staying easy enough for a weeknight meal. With just 20 minutes of cooking, they make an ideal quick dinner, yet they’re impressive enough for entertaining.
Shrimp has long been a coastal staple, prized for its quick cooking time and versatility. Paired with chipotle peppers—famous for their deep, smoky flavor—you get a modern twist that feels both authentic and fresh. Whether you’re serving them for taco night or summer gatherings, these shrimp tacos guarantee a plate of irresistible, restaurant-worthy flavor every time.
Recipe Yield: 4 servings
INGREDIENTS
8 small corn tortillas, warmed
1 lb large shrimp, peeled and deveined
1 cup shredded red cabbage
½ cup fresh cilantro leaves
½ cup cotija cheese, crumbled
1 avocado, sliced
2 tbsp chipotle in adobo sauce, minced
1 tbsp lime juice
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground cumin
½ tsp sea salt
¼ tsp black pepper
Chipotle-Lime Crema
½ cup sour cream
1 tbsp chipotle in adobo sauce, minced
1 tbsp lime juice
1 tsp honey
Pinch of sea salt
INSTRUCTIONS
1. Marinate the shrimp:
In a bowl, combine olive oil, chipotle in adobo, lime juice, smoked paprika, garlic powder, cumin, salt, and pepper. Toss shrimp to coat. Let marinate 15 minutes.
2. Make the crema:
In a small bowl, whisk sour cream, chipotle in adobo, lime juice, honey, and salt until smooth. Chill until ready to use.
3. Cook the shrimp:
Heat a skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until opaque and lightly charred. Remove from heat.
4. Warm tortillas:
Heat tortillas in a dry skillet or directly over a gas flame for a light char. Keep warm in a towel.
5. Assemble tacos:
Layer cabbage in each tortilla, top with shrimp, avocado slices, cotija, and cilantro. Drizzle with chipotle-lime crema. Serve immediately.
Helpful Tips to Perfect This Recipe
- Balance the Heat: If you prefer milder tacos, reduce chipotle in adobo to 1 tablespoon or substitute with smoked paprika for smoky flavor without the spice.
- Crisp Tortillas: Warm tortillas over an open flame for a slightly crispy char that adds flavor and texture.
- Make Ahead Crema: Prepare the chipotle-lime crema a day ahead—the flavors deepen and make tacos even better.
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