Quick Benefits
Chipotle Shrimp Tacos are a deliciously satisfying meal that’s both quick to make and full of bold flavors. Ready in about 30 minutes, this dish is perfect for busy weeknights or casual gatherings. The shrimp cooks fast, the sauces are simple, and the result is a vibrant, restaurant-worthy taco you can enjoy at home.
Essential Ingredients
Here’s what you’ll need to bring these tacos to life:
- 8 corn or flour tortillas – your taco base.
- 1 pound shrimp – peeled, deveined, tails removed.
- 1 tablespoon olive oil – to sauté the shrimp.
- Spices: ½ tsp each of chipotle powder, garlic powder, ground cumin, and chili powder.
- 1 avocado – sliced, for creaminess.
- Mexican Coleslaw: 2 cups coleslaw mix, 2 tbsp mayo, 1 lime (juiced), 2 tsp cilantro, ½ tsp salt.
- Chipotle Sauce: ⅓ cup mayo or sour cream, ½ chipotle pepper in adobo (finely chopped), 1 tsp adobo sauce, 1 tsp lime juice.
Preparation Steps
- Season the Shrimp: In a bowl, toss shrimp with olive oil, chipotle powder, garlic powder, cumin, and chili powder.
- Cook the Shrimp: Heat a skillet over medium-high. Cook shrimp for 3–4 minutes on each side until pink and opaque.
- Make the Coleslaw: In a bowl, mix mayo, lime juice, salt, and cilantro. Add coleslaw mix and toss. Chill until ready.
- Make the Chipotle Sauce: Combine mayo or sour cream with chipotle pepper, adobo sauce, and lime juice. Chill.
- Assemble Tacos: Warm tortillas. Fill each with slaw, shrimp, avocado slices, and a drizzle of chipotle sauce.
Health Benefits
This recipe balances lean protein, healthy fats, and fresh vegetables:
- Shrimp provides high-quality protein and is low in calories.
- Avocado adds heart-healthy monounsaturated fats.
- Coleslaw mix contributes fiber and crunch.
- Spices like cumin and chipotle powder offer antioxidants and metabolism-boosting properties.
Using mayo alternatives like Greek yogurt can further lighten the dish without sacrificing flavor.
Serving Suggestions
Serve your Chipotle Shrimp Tacos with:
- Lime wedges for brightness.
- Fresh cilantro for a flavor kick.
- Mexican rice or a fresh salad as a side.
- Optional toppings: diced tomatoes, jalapeños, shredded cheese, or hot sauce.
These tacos are perfect for family dinners, picnics, or Taco Tuesdays!
Creative Variations
Mix it up with these fun twists:
- Grilled chicken or chickpeas as shrimp alternatives.
- Greek yogurt in place of mayo for a lighter option.
- Smoked paprika if you can’t find chipotle peppers.
- Add mango salsa or pineapple chunks for a sweet contrast.
Storage Tips
- Shrimp and coleslaw can be stored separately in airtight containers in the fridge for up to 3 days.
- Chipotle sauce lasts up to 5 days in the fridge.
- Avoid freezing the tacos once assembled to maintain texture.
- Warm tortillas just before serving for best flavor.
Pro Tips
- Don’t overcook shrimp – they only need a few minutes per side.
- Prep ahead by making sauces and slaw a few hours earlier.
- Use large shrimp (21/25 count) for best taco bites.
- Toast tortillas slightly for better texture and flavor.
Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: Yes! Prep the slaw, sauce, and marinate the shrimp in advance. Cook shrimp just before serving.
Q: Is this recipe gluten-free?
A: Use corn tortillas and check labels on sauces to keep it gluten-free.
Q: Can I make it spicier?
A: Definitely! Add extra chipotle powder or chopped jalapeños.
Q: Can I use frozen shrimp?
A: Yes, just thaw and pat them dry before seasoning and cooking.
Nutrition Facts (per 2 tacos – approximate):
- Calories: 380
- Protein: 22g
- Fat: 21g
- Carbohydrates: 28g
- Fiber: 4g
- Sugar: 2g
Chipotle Shrimp Tacos
In a bowl, toss the shrimp with olive oil and the spices until they are evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes on each side until they are pink and opaque.
In a separate bowl, mix together mayo (or sour cream), lime juice, salt, and cilantro to make the Mexican coleslaw dressing. Add the coleslaw mix and toss until all are well coated. Refrigerate until ready to use.
In another bowl, combine mayo (or sour cream) with the chopped chipotle pepper, adobo sauce, and lime juice to make the chipotle sauce. Refrigerate until ready to use.
Warm the tortillas and assemble the tacos by filling each with Mexican coleslaw, cooked shrimp, and sliced avocado. Drizzle with chipotle sauce before serving.
- Total Time: 25 minutes
Ingredients
8 corn or flour tortillas
1 avocado, sliced
1 pound shrimp, peeled, deveined, and tails removed
1 tablespoon olive oil
1/2 teaspoon chipotle powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 cup mayo or sour cream
1/2 chipotle in adobo pepper, finely chopped
1 teaspoon chipotle in adobo sauce
1 teaspoon lime juice
2 cups coleslaw mix
2 tablespoons mayo
1 lime, juiced
2 teaspoons cilantro, finely chopped
1/2 teaspoon salt
Instructions
In a bowl, toss the shrimp with olive oil and the spices until they are evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes on each side until they are pink and opaque.
In a separate bowl, mix together mayo (or sour cream), lime juice, salt, and cilantro to make the Mexican coleslaw dressing. Add the coleslaw mix and toss until all are well coated. Refrigerate until ready to use.
In another bowl, combine mayo (or sour cream) with the chopped chipotle pepper, adobo sauce, and lime juice to make the chipotle sauce. Refrigerate until ready to use.
Warm the tortillas and assemble the tacos by filling each with Mexican coleslaw, cooked shrimp, and sliced avocado. Drizzle with chipotle sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: ~380 per serving (2 tacos)
