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Shrimp Tacos with Spicy Chipotle Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp:
  • 500 g (1 lb) medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • Juice of 1 lime
  • Salt and pepper, to taste
  • For the Spicy Chipotle Sauce:
  • ½ cup mayonnaise (or Greek yogurt for a lighter version)
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1–2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon honey (optional, for balance)
  • Salt, to taste
  • For the Slaw and Toppings:
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • ½ red onion, thinly sliced
  • 1 avocado, sliced
  • ¼ cup fresh cilantro leaves
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • For the Tacos:
  • 8 small corn or flour tortillas
  • Lime wedges, for serving

Instructions
 

  • Step 1: Prepare the Chipotle Sauce : In a small bowl, whisk together mayonnaise, sour cream, lime juice, and chopped chipotle peppers. Add honey (if using) and season with salt to taste. Mix well until smooth and creamy. Cover and refrigerate until ready to serve. (This sauce can be made up to 2 days ahead for convenience.)
  • Step 2: Marinate the Shrimp : In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne, lime juice, salt, and pepper. Add the shrimp and toss until evenly coated. Let it marinate for about 10–15 minutes while you prepare other ingredients.
  • Step 3: Prepare the Slaw : In a large bowl, mix shredded cabbage, red onion, cilantro, lime juice, salt, and pepper. Toss well and set aside to allow the flavors to blend.
  • Step 4: Cook the Shrimp : Heat a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Remove from heat and keep warm. (Avoid overcooking — shrimp can turn rubbery quickly.)
  • Step 5: Warm the Tortillas : Heat tortillas in a dry skillet for a few seconds on each side until soft and pliable. Alternatively, wrap them in foil and warm in a 350°F (175°C) oven for 5 minutes.
  • Step 6: Assemble the Tacos : Lay out the tortillas and spread a spoonful of chipotle sauce on each. Add a handful of slaw, followed by 3–4 shrimp per taco. Top with avocado slices and a drizzle of extra chipotle sauce. Garnish with cilantro and a squeeze of lime juice.