Chipotle Shrimp Tacos
Bring bold flavors to your table with these irresistible Chipotle Shrimp Tacos—a vibrant fusion of smoky, spicy, and zesty goodness! Juicy shrimp are marinated in a rich blend of chipotle peppers, adobo sauce, and fragrant spices like cumin and smoked paprika, then quickly seared to perfection for a deliciously charred edge. Each taco is elevated with a creamy lime sauce, crunchy red cabbage, buttery avocado slices, and fresh cilantro, all tucked into warm, slightly charred corn tortillas. Ready in just 30 minutes, this easy and flavorful recipe is perfect for taco night or any weeknight dinner when you want something fresh yet satisfying. Don’t forget a squeeze of lime to tie it all together!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 individual peppers Chipotle peppers in adobo sauce
- 1 tbsp Adobo sauce (from chipotle pepper can)
- 2 tbsp Olive oil
- 2 cloves Garlic cloves (minced)
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tbsp Fresh lime juice
- 8 pieces Corn tortillas
- 1 cup Red cabbage (shredded)
- 1 cup Fresh cilantro (chopped)
- 1 large Avocado (sliced)
- 1 cup Sour cream
- 2 tbsp Mayonnaise
- 1 medium Lime (zested and juiced)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
In a blender or food processor, combine chipotle peppers, adobo sauce, olive oil, minced garlic, smoked paprika, ground cumin, and lime juice. Blend until smooth to form the marinade.
Place the shrimp in a large bowl and pour the marinade over them. Toss to coat evenly and let marinate for 10-15 minutes.
While the shrimp marinates, prepare the creamy lime sauce. In a small bowl, mix together sour cream, mayonnaise, lime zest, lime juice, salt, and black pepper. Set aside.
Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side or until the shrimp are opaque and cooked through. Remove from heat.
Warm the corn tortillas in a dry skillet or directly over the flame on a gas stovetop for a few seconds on each side until pliable and slightly charred.
Assemble the tacos by placing a few cooked shrimp onto each tortilla. Top with shredded red cabbage, sliced avocado, chopped cilantro, and a drizzle of the creamy lime sauce.
Serve immediately with lime wedges on the side for an extra squeeze of freshness. Enjoy your Chipotle Shrimp Tacos!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 6.7 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 205 mg | 16% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
