Chipotle Shrimp Tacos
Chipotle Shrimp Tacos
Ingredients
For the Chipotle Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Guacamole
- 2 ripe avocados
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red onion, finely diced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For the Chipotle-Lime Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon chipotle in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Assembly and Garnish
- 12 corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 tablespoon red onion, finely diced, for garnish
Instructions
- 1
Prepare the shrimp seasoning: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper. Place the peeled and deveined shrimp in a medium bowl. Drizzle with 1 tablespoon olive oil, then sprinkle the seasoning mix generously over the shrimp. Toss thoroughly to ensure all shrimp are evenly coated.
⏱️ 5 min
- 2
Make the guacamole: Cut the avocados in half, remove the pits, and scoop the flesh into a metal bowl. Mash the avocado flesh with a potato masher or fork until it reaches your desired consistency. Stir in the 1/4 cup chopped cilantro, 2 tablespoons diced red onion, 1 tablespoon lime juice, and 1/4 teaspoon salt. Mix well and set aside.
⏱️ 7 min
- 3
Prepare the chipotle-lime sauce: In a small jar or bowl, combine mayonnaise, sour cream, minced chipotle in adobo sauce (plus 1 teaspoon adobo sauce), 1 tablespoon lime juice, garlic powder, and 1/8 teaspoon salt. Mix all ingredients together until smooth and well combined. If using a jar, you can simply shake it vigorously.
⏱️ 5 min
- 4
Cook the shrimp: Heat a large griddle or cast iron skillet over medium-high heat until hot. Pour the seasoned shrimp onto the hot surface in a single layer. Cook for 2-3 minutes per side, stirring frequently with a metal spatula, until the shrimp turn opaque and pink/orange. Do not overcrowd the pan; cook in batches if necessary. Remove cooked shrimp from the griddle and set aside.
⏱️ 6 min
- 5
Prepare the cheesy tortillas: While the griddle is still hot, or using a separate grill grate over medium heat, place corn tortillas directly on the surface to warm them. Once warm (about 30 seconds per side), sprinkle about 2 tablespoons of the shredded Monterey Jack and cheddar cheese blend onto one half of 6 of the tortillas. Place a plain warmed tortilla on top of each cheese-covered tortilla to create a cheesy, folded tortilla. Continue grilling until the cheese is melted and the tortillas are warmed through and slightly crispy, about 1-2 minutes per side. Repeat with remaining tortillas and cheese.
⏱️ 10 min
- 6
Assemble the tacos: Take a prepared cheesy tortilla as the base. Spread a generous layer of the homemade guacamole on the tortilla. Top the guacamole with a portion of the freshly cooked chipotle shrimp. Drizzle the chipotle-lime sauce generously over the shrimp. Garnish with additional chopped cilantro and finely diced red onion, if desired. Serve immediately and enjoy!
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Shrimp Tacos
For the Chipotle Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Guacamole
- 2 ripe avocados
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red onion, finely diced
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For the Chipotle-Lime Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon chipotle in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Assembly and Garnish
- 12 corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 tablespoon red onion, finely diced, for garnish
Instructions
- 1
Prepare the shrimp seasoning: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper. Place the peeled and deveined shrimp in a medium bowl. Drizzle with 1 tablespoon olive oil, then sprinkle the seasoning mix generously over the shrimp. Toss thoroughly to ensure all shrimp are evenly coated.
⏱️ 5 min - 2
Make the guacamole: Cut the avocados in half, remove the pits, and scoop the flesh into a metal bowl. Mash the avocado flesh with a potato masher or fork until it reaches your desired consistency. Stir in the 1/4 cup chopped cilantro, 2 tablespoons diced red onion, 1 tablespoon lime juice, and 1/4 teaspoon salt. Mix well and set aside.
⏱️ 7 min - 3
Prepare the chipotle-lime sauce: In a small jar or bowl, combine mayonnaise, sour cream, minced chipotle in adobo sauce (plus 1 teaspoon adobo sauce), 1 tablespoon lime juice, garlic powder, and 1/8 teaspoon salt. Mix all ingredients together until smooth and well combined. If using a jar, you can simply shake it vigorously.
⏱️ 5 min - 4
Cook the shrimp: Heat a large griddle or cast iron skillet over medium-high heat until hot. Pour the seasoned shrimp onto the hot surface in a single layer. Cook for 2-3 minutes per side, stirring frequently with a metal spatula, until the shrimp turn opaque and pink/orange. Do not overcrowd the pan; cook in batches if necessary. Remove cooked shrimp from the griddle and set aside.
⏱️ 6 min - 5
Prepare the cheesy tortillas: While the griddle is still hot, or using a separate grill grate over medium heat, place corn tortillas directly on the surface to warm them. Once warm (about 30 seconds per side), sprinkle about 2 tablespoons of the shredded Monterey Jack and cheddar cheese blend onto one half of 6 of the tortillas. Place a plain warmed tortilla on top of each cheese-covered tortilla to create a cheesy, folded tortilla. Continue grilling until the cheese is melted and the tortillas are warmed through and slightly crispy, about 1-2 minutes per side. Repeat with remaining tortillas and cheese.
⏱️ 10 min - 6
Assemble the tacos: Take a prepared cheesy tortilla as the base. Spread a generous layer of the homemade guacamole on the tortilla. Top the guacamole with a portion of the freshly cooked chipotle shrimp. Drizzle the chipotle-lime sauce generously over the shrimp. Garnish with additional chopped cilantro and finely diced red onion, if desired. Serve immediately and enjoy!
⏱️ 7 min