Smoky Chipotle Lime Shrimp Tacos with Avocado Crema
Shrimp Tacos
Spicy, citrus shrimp tacos with creamy avocado crema—ready in 30 minutes.
Nutrition (per serving)
These smoky chipotle lime shrimp tacos balance bright citrus, gentle heat and a silky avocado crema for a combo that always disappears fast. The shrimp take just a few minutes to cook, and the charred edges plus a splash of lime make them irresistible—think vibrant, crunchy slaw, cool crema, and a sprinkle of cotija for contrast.
They’re perfect for weeknight dinners or casual entertaining: quick to assemble, forgiving if you get busy, and endlessly adaptable—swap corn for flour tortillas, add grilled pineapple, or turn the slaw into a quick mango salsa. I love how the crema cools the spice and brings everything together.
Ingredients
- Shrimp (16-20 count), peeled and deveined:1 lb
- Corn or small flour tortillas:8 pieces
- Olive oil:2 tbsp
- Fresh lime juice:2 tbsp
- Chipotle peppers in adobo, finely chopped:1 tbsp
- Smoked paprika:1 tsp
- Ground cumin:1 tsp
- Garlic cloves, minced:2 pieces
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Avocado, ripe:1 pieces
- Sour cream:1/2 cup
- Honey:1 tsp
- Fresh cilantro, chopped:1/4 cup
- Red cabbage, thinly shredded:2 cups
- Red onion, thinly sliced:1/4 cup
- Cotija cheese, crumbled:1/4 cup
- Lime wedges (for serving):1 pieces
Instructions
-
Whisk together lime juice, chipotle, smoked paprika, ground cumin, minced garlic, olive oil, salt and pepper in a bowl to make the marinade.
-
Toss shrimp with half the marinade and let sit at room temperature for 10 minutes while you prep the slaw and crema.
-
Make the slaw by combining shredded red cabbage and sliced red onion with a pinch of salt and 1/2 tbsp of lime juice; toss and set aside.
-
Blend avocado, sour cream, honey, cilantro and a pinch of salt until smooth; add water 1 tsp at a time to reach a pourable crema.
-
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Cook shrimp 2–3 minutes per side until pink and slightly charred, tossing with remaining marinade in the pan.
-
Warm tortillas in a dry skillet or wrapped in foil in a low oven until pliable.
-
To assemble, divide slaw among tortillas, top with 3–4 shrimp each, drizzle generously with avocado crema, sprinkle cotija and extra cilantro, and serve with lime wedges.
Tips & Notes
- Don’t marinate shrimp for more than 15 minutes—acid from the lime will start to ‘cook’ them and make them tough.
- To speed things up, make the crema and slaw ahead; keep refrigerated and assemble just before serving.
- Heat tortillas directly over a gas flame or in a hot skillet for a slight char and authentic flavor.
