Description
These Chipotle Lime Shrimp Tacos feature spicy, smoky shrimp tossed in a chipotle lime sauce, complemented by a fresh cilantro lime coleslaw and creamy avocado, all served in charred corn tortillas. Perfect for a quick, flavorful Mexican-inspired dinner or an easy taco night, this recipe blends bold flavors with simple prep and cooking.
Ingredients
For the Shrimp Tacos:
- 1 lb. raw shrimp, peeled & deveined (tail shells removed)
- 1 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp chipotle powder
- ½ tsp smoked paprika
- 2 garlic cloves, minced
- Avocados, sliced or mashed
- Corn tortillas, charred
- Cotija cheese, crumbled (optional)
For the Chipotle-Lime Sauce:
- ½ cup mayonnaise
- ½ tsp chipotle powder
- 3 Tbsp lime juice (plus more if needed)
For the Cilantro Lime Coleslaw:
- 2 cups green cabbage, sliced thin
- ¼ cup cilantro, chopped (leaves & stems are ok)
- 2 green onion stalks, sliced (green & white parts)
- 1 lime, juiced
Instructions
- Make the chipotle-lime sauce: Whisk together mayonnaise, chipotle powder, and lime juice until smooth. Cover and refrigerate until ready to use.
- Prepare the cilantro lime coleslaw: In a bowl, combine shredded cabbage, chopped cilantro, and sliced green onions. Add lime juice and toss thoroughly to coat evenly.
- Season the shrimp: In a separate bowl, toss peeled and deveined shrimp with chili powder, salt, chipotle powder, smoked paprika, and minced garlic to coat.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (cook in batches if needed to avoid overcrowding) and cook for 2-3 minutes per side, until shrimp are opaque and cooked through. Transfer cooked shrimp to a bowl.
- Warm the tortillas: Char or warm corn tortillas using your preferred method, such as on a hot skillet or open flame until slightly blackened and pliable.
- Assemble the tacos: Layer each tortilla with sliced or mashed avocado, the cooked chipotle shrimp, a generous drizzle of chipotle-lime sauce, and the prepared cilantro lime coleslaw. Sprinkle crumbled cotija cheese on top if desired. Serve immediately with extra lime wedges on the side.
Notes
- For a spicier kick, add extra chipotle powder or fresh jalapeños to the shrimp seasoning or sauce.
- Char the corn tortillas carefully over low flame or a dry skillet to avoid burning while enhancing flavor.
- This recipe works well with peeled shrimp tails on for presentation if preferred.
- To make the slaw crispier, prepare it shortly before serving.
- For a gluten-free meal, ensure corn tortillas are 100% corn without additives containing gluten.
