Spicy shrimp drizzled in a smoky chipotle sauce + avocado & cilantro lime “coleslaw” all stuffed inside charred corn tortillas! These chipotle lime shrimp tacos are perfect for your next taco night!
Tacos are my love language. (Anyone else feel the same?!😉) And these easy chipotle lime shrimp tacos are a MUST MAKE! They have the right amount of heat, are stuffed full with a shredded cabbage “coleslaw” & have the best smoky chipotle lime sauce drizzled over the top!
We love adding avocado, cotija cheese and a little pico de gallo to the mix for even more flavor! They’re so good and always a hit for taco night! (Or anytime you’re craving some spicy shrimp tacos!)
Ingredients For Chipotle Lime Shrimp Tacos
Shrimp: We use large shrimp (21-25 count) for ours. You can leave them whole or cut into bite-size pieces for serving.
Spices: Chipotle powder, chili powder, smoked paprika, and salt are needed to season your shrimp!
Garlic: Adds a fantastic depth of flavor to your shrimp! You’ll need to mince 2 garlic cloves.
Cabbage: The base for your “coleslaw.” We use green cabbage for ours but a mix of green and purple cabbage works too!
Cilantro: Use the leaves and stems for maximum flavor! (The stems have all the flavor.😉)
Green onion: Use the whole onion (green & white parts)! You’ll be mixing this with your cabbage and cilantro for the cilantro lime coleslaw.
Mayonnaise: The base for your chipotle lime sauce! Any type of mayo works here!
Limes: Fresh lime juice is the best! (Most bottled lime juice contains additives that can alter the flavor of your sauce/tacos.) You’ll need enough limes for the sauce, coleslaw and to serve with your shrimp tacos.
Avocados: Mash, slice or dice them! (We prefer mashed avocados to spread on the bottom of our tortillas.)
Cotija cheese: Optional but adds so much flavor to your tacos!
How To Make Chipotle Lime Shrimp Tacos
1. Make the sauce. Whisk your sauce ingredients together and store it in the refrigerator while you prep the rest of your tacos.
2. Make the cilantro lime “coleslaw.” Mix your shredded cabbage, cilantro and green onion together. Then squeeze the juice from one lime over the top and toss until it’s fully coated. Cover and keep it chilled in the refrigerator.
3. Cook the shrimp. Take the tails off your shrimp & place them in a large bowl. Then add your minced garlic and spices and toss until they’re fully coated. Heat a splash of olive oil in a large skillet over medium-high heat and add your shrimp once hot. Cook for 2-3 minutes per side or until the shrimp are cooked all through and no longer opaque. (You may need to do this in batches so you don’t overcrowd the pan.) Transfer the shrimp to a bowl once done. At this point, you can leave them whole or cut them into bite-size pieces for serving.
4. Assemble & serve! Warm the tortillas using your preferred method. Layer each tortilla with avocado, your shrimp, a drizzle of chipotle-lime sauce and your coleslaw. Sprinkle cotija cheese (if using) over the top and serve immediately with extra lime wedges.
Topping Ideas
Let’s face it – toppings are the best part when it comes to tacos.😉 And there’s so many ways to make these spicy shrimp tacos your own! Here are a few additional toppings ideas to help get you started:
- Pico de gallo
- Mango salsa
- Queso fresco or shredded cheddar cheese (if you’re not a fan of cotija cheese)
- Guacamole (to replace the avocado)
- Shredded lettuce (to replace the cabbage)
Expert Tips
Use a mandolin to shred your cabbage! It’s much easier and faster.
Char those tortillas! Trust me – charred tortillas make a world of difference. (Looking for a great tortilla pan to char those tortillas? Click here for the pan we use!)
Make your sauce the night before! Let those flavors meld together AND cut down on prep work the day of!
FAQ’s
How do I know when my shrimp is cooked? Your shrimp will turn slightly opaque and resemble “C’s” once they’re cooked. A good way to check for doneness is to watch the crevice on the outside of the shrimp. When the flesh turns from gray to white then your shrimp are done!
Can I use flour tortillas instead? Absolutely! We personally love corn tortillas for shrimp tacos! They compliment your flavors much better than flour tortillas and give your tacos a more authentic feel.
How long will my shrimp stay good in the refrigerator? Cooked shrimp will last 3-4 days in the refrigerator if stored properly.
How long will my chipotle lime sauce stay good in the refrigerator? Your sauce should stay good up to 4 days if stored properly.
Why you’ll love this shrimp taco recipe!
- Quick & easy summer dinner! Shrimp takes minutes to cook & the rest of your ingredients require very little prep work! Dinner’s on the table in less than 30 minutes!
- Bold flavors & textures! Spicy chipotle shrimp + tangy cabbage “slaw” + a smoky chipotle-lime sauce! It doesn’t get any better!
- Healthier shrimp tacos! No breaded & fried shrimp tacos over here! Just a simple sauté with spices & garlic is all you need!
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Chipotle Lime Shrimp Tacos with Chipotle Lime Sauce
Ingredients
For the shrimp tacos:
- 1 lb. raw shrimp, peeled & deveined (tail shells removed)
- 1 Tbsp olive oil
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp chipotle powder
- ½ tsp smoked paprika*
- 2 garlic cloves, minced
- Avocados, sliced or mashed
- Corn tortillas, charred
- Cotija cheese, crumbled (optional)
For the chipotle-lime sauce:
- ½ cup mayonnaise
- ½ tsp chipotle powder
- 3 Tbsp lime juice (plus more if needed)
For the cilantro lime coleslaw:
- 2 cups green cabbage, sliced thin
- ¼ cup cilantro, chopped (leaves & stems are ok)
- 2 green onion stalks, sliced (green & white parts)
- 1 lime, juiced
Instructions
- Make the chipotle-lime sauce. Whisk your mayonnaise, chipotle powder and lime juice together until smooth. Cover and keep it stored in the refrigerator.
- Make the cilantro lime coleslaw. Toss your shredded cabbage, cilantro and green onion together. Then add your desired amount of lime juice and toss until fully coated.
- Cook the shrimp. Toss your shrimp, spices and garlic together in a bowl.
- Heat your olive oil in a large skillet over medium-high heat.Once hot, add the shrimp and arrange them in a single layer. Cook for 2-3 minutes per side or until the the shrimp are cooked through and no longer opaque. (You may need to do this in batches so you don't overcrowd the pan.)
- Transfer the shrimp to a bowl once done. (At this point, you can leave them whole or cut them into pieces.)
- Assemble the tacos. Warm the tortillas using your favorite method.
- Layer each tortilla with avocado, the chipotle shrimp, a drizzle of chipotle-lime sauce and your coleslaw. Sprinkle cotija cheese (if using) over the top and serve immediately with extra lime wedges.
The not-chipotle chili powder, is this like the blended type for making a pot of chili, or a dried chili pepper powder?
Hi Susan! It’s the type that you would use to make chili (the blended kind). Here’s a link to the one I use. I hope this helps!
McCormick Chili Powder
Really great and easy recipe.
Oh yay! I’m so glad you enjoyed them Debbie! 🙂
do you thaw the shrimp before you cook it or do you cook it from frozen?
Hi Sara! We usually thaw the shrimp before cooking it. 🙂