Description
These Chipotle Lime Shrimp Tacos feature perfectly spiced and sautéed shrimp topped with a creamy chipotle-lime sauce, fresh cilantro lime coleslaw, creamy avocado, and optional crumbled cotija cheese, all served in charred corn tortillas for a vibrant and flavorful taco experience.
Ingredients
Scale
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 (about 1-2 medium avocados)
- Corn tortillas, charred (8 tortillas)
- Cotija cheese, crumbled (optional, about ¼ cup)
Chipotle-Lime Sauce
- ½ cup mayonnaise
- 3 Tbsp lime juice (plus more if needed)
- ½ tsp chipotle powder
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 the mayonnaise, chipotle powder, and lime juice until smooth. Cover and refrigerate until ready to use.
- Make the cilantro lime coleslaw: In a bowl, toss the shredded cabbage, chopped cilantro, and sliced green onions. Add the lime juice and toss until everything is fully coated. Set aside.
- Prepare the shrimp: In a bowl, combine the raw shrimp with chili powder, salt, chipotle powder, smoked paprika, and minced garlic. Toss to evenly coat.
- Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 3 minutes on one side, then flip and cook for another 3 minutes or until shrimp are opaque and cooked through. Cook in batches if necessary to avoid overcrowding.
- Transfer shrimp: Remove cooked shrimp to a bowl. Leave whole or chop into smaller pieces as desired.
- Warm the tortillas: Heat corn tortillas using your preferred method (char them in a skillet or grill for extra flavor).
- Assemble the tacos: On each warmed tortilla, layer sliced or mashed avocado, cooked chipotle shrimp, a drizzle of the chipotle-lime sauce, and a scoop of cilantro lime coleslaw. Sprinkle crumbled cotija cheese on top if using. Serve immediately with extra lime wedges.
Notes
- Regular paprika can be used instead of smoked paprika if unavailable.
- If you prefer less heat, reduce or omit chipotle powder from the shrimp and sauce.
- To char tortillas, use a dry skillet or tortilla pan over medium-high heat for about 30 seconds per side until lightly blackened.
- Cilantro stems add flavor and are fine to include in the coleslaw.
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
- For a lighter sauce, substitute mayonnaise with Greek yogurt.
