Save Succulent shrimp marinated in a smoky chipotle-lime sauce, grilled to perfection, and served in warm tortillas with fresh, vibrant toppings& these tacos pack a punch of flavor and spice.
Ingredients
- For the Chipotle Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 2 tbsp olive oil, 2 chipotle peppers in adobo sauce, minced, 1 tbsp adobo sauce (from the chipotle can), 2 cloves garlic, minced, 1 tsp smoked paprika, ½ tsp ground cumin, Zest and juice of 1 lime, ½ tsp salt, ¼ tsp black pepper
- For the Tacos: 8 small corn or flour tortillas, warmed, 1 cup red cabbage, finely shredded, ½ cup fresh cilantro leaves, ½ small red onion, thinly sliced, 1 ripe avocado, sliced, 1 jalapeño, thinly sliced (optional), Lime wedges, for serving
- For the Chipotle Crema (optional): ½ cup mayonnaise or sour cream, 1 tbsp adobo sauce, 1 tsp lime juice, Pinch of salt
Instructions
- Step 1:
- In a bowl, combine olive oil, minced chipotle peppers, adobo sauce, garlic, smoked paprika, cumin, lime zest and juice, salt, and pepper. Add the shrimp and toss to coat. Marinate for 10 15 minutes while you prepare the toppings.
- Step 2:
- If making chipotle crema, mix mayonnaise or sour cream with adobo sauce, lime juice, and salt. Set aside.
- Step 3:
- Preheat a grill or grill pan over medium high heat. Thread shrimp onto skewers (if using wooden skewers, soak them first).
- Step 4:
- Grill shrimp 2 3 minutes per side until just opaque and lightly charred.
- Step 5:
- Warm tortillas on the grill or in a dry skillet.
- Step 6:
- To assemble, place cabbage on each tortilla, top with grilled shrimp, red onion, avocado slices, cilantro, and jalapeño if using.
- Step 7:
- Drizzle with chipotle crema and serve with lime wedges.
Save 
Save Serve with Mexican rice or black beans for a heartier meal