chipotle shrimp tacos

seafood medium spice 4.9 (189 reviews)
Chipotle shrimp tacos with slaw and crema

why we love it

These tacos are a weeknight hero — juicy chipotle-lime shrimp, crunchy cabbage slaw, and a cool, tangy crema all piled into warm tortillas. They come together in under 30 minutes but taste like a celebration. Perfect for taco Tuesday (or any day).

prep: 15 min cook: 8 min serves 4 (8–10 tacos) difficulty: easy
ingredients
  • for the shrimp:
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 chipotle peppers in adobo, minced
  • 1 tbsp adobo sauce (from the can)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • juice of 1 lime
  • salt to taste
  • for the slaw & crema:
  • 2 cups shredded green cabbage
  • ½ cup shredded red cabbage
  • ¼ cup chopped cilantro
  • ½ cup sour cream (or Greek yogurt)
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • salt to taste
  • for serving:
  • 8–10 small corn or flour tortillas
  • pickled red onions (optional)
  • lime wedges
  • extra cilantro

to make it dairy‑free, use vegan sour cream and skip the mayo or use vegan alternatives.

method
  1. Marinate the shrimp: In a bowl, combine shrimp with olive oil, minced chipotle, adobo sauce, garlic, cumin, smoked paprika, lime juice, and a pinch of salt. Toss to coat. Let marinate for 10–15 minutes (meanwhile, prep slaw and crema).
  2. Make the crema: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and a pinch of salt. Set aside.
  3. Prepare slaw: In a medium bowl, toss together green and red cabbage, cilantro, and a pinch of salt. (You can add a squeeze of lime if you like.)
  4. Cook shrimp: Heat a large skillet or grill pan over medium-high heat. Add shrimp in a single layer (work in batches if needed). Cook for 2–3 minutes per side until pink, opaque, and lightly charred. Remove from heat.
  5. Warm tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm individually in a dry skillet.
  6. Assemble tacos: Place a few shrimp on each tortilla, top with cabbage slaw, drizzle with crema, and add pickled onions if using. Serve immediately with lime wedges and extra cilantro.

pro tip: double the chipotle shrimp and use leftovers in salads or quesadillas the next day.

410 kcal per serving (2 tacos) 25g protein 32g carbs 18g fat 4g fiber
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