✔ Updated · chipotle sauce, cilantro lime slaw and step photos
Chipotle shrimp tacos are my go-to when I want dinner to feel like a treat without much work. Smoky seared shrimp, crunchy lime slaw and creamy chipotle sauce, done in about 30 minutes.
At a glance
The one tip that matters: Pat the shrimp completely dry before marinating. Dry shrimp sear and char in a hot pan; wet shrimp just steam and go pale.
Why You'll Love These Chipotle Shrimp Tacos
- Fast, the shrimp cook in under 4 minutes.
- Big flavor, smoky chipotle, bright lime and a cool, creamy sauce.
- Crunchy and fresh, the slaw keeps every bite light.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Short marinade only. Lime juice starts to cook shrimp like ceviche. Fifteen to 30 minutes gives flavor without a mushy texture.
- My doneness check. Shrimp are ready when they turn pink and opaque and curl into a loose C, which is 145°F inside. A tight O means they've gone too far and will be rubbery.
- Frozen shrimp are fine. Thaw them overnight in the fridge or in a bowl of cold water for 15 minutes, then pat very dry.
- Control the heat. Two chipotles give a medium kick. Use one for mild tacos, or add a third (and a pinch of cayenne) if you love heat.
- Make it creamier. Stir a spoonful of sour cream into the slaw, or crumble cotija on top of the finished tacos.
- Freeze the rest of the can. I freeze leftover chipotles in adobo one pepper at a time on parchment, then keep them in a freezer bag for next taco night.
Chipotle Shrimp Tacos
4
servings25
minutes6
minutes390
kcal31
minutesSmoky chipotle shrimp tacos: shrimp marinated briefly in chipotle in adobo, lime and garlic, seared until just opaque (145°F), then tucked into warm corn tortillas with crunchy cilantro lime slaw and a creamy chipotle ranch sauce. Makes 8 tacos.
Ingredients
- For the shrimp
1 pound large shrimp, peeled and deveined
2 peppers chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce
2 tablespoons lime juice
2 garlic cloves, minced
2 tablespoons avocado oil, divided
1/2 teaspoon salt
- For the chipotle sauce
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon minced chipotle in adobo
1 tablespoon lime juice
1/2 teaspoon dried dill
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon each dried parsley and black pepper
- For the cilantro lime slaw
3 cups shredded green or red cabbage
1/4 cup fresh cilantro, chopped
2 tablespoons mayonnaise
juice of 1 lime
1 teaspoon sugar
1/2 teaspoon smoked paprika
1/4 teaspoon garlic salt
- To serve
8 small corn tortillas
avocado slices, lime wedges and extra cilantro
Directions
- Make the sauce and slaw
- Whisk together all the chipotle sauce ingredients. Cover and chill until serving.
- Toss the cabbage and cilantro with the mayonnaise, lime juice, sugar, paprika and garlic salt. Chill while you cook the shrimp.
- Cook the shrimp
- Pat the shrimp dry. Toss with the chipotles, adobo sauce, lime juice, garlic, 1 tablespoon oil and the salt. Marinate 15 to 30 minutes in the fridge, no longer, or the lime turns the shrimp mushy.
- Heat the remaining oil in a large skillet over medium-high heat. Lift the shrimp out of the marinade (discard it) and sear in a single layer for 1 1/2 to 2 minutes per side, until pink, opaque, lightly charred and 145°F inside.
- Assemble
- Warm the tortillas in a dry skillet or over a gas flame until soft and spotted. Fill each with slaw, a few shrimp and a drizzle of chipotle sauce. Serve with avocado and lime wedges.
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What to Serve with Shrimp Tacos
- Rice: my cilantro lime rice is the obvious match.
- Beans: black beans or refried beans with a little cumin.
- Something fresh: mango salsa, guacamole or grilled corn.
- Extra sauce: a jar of chipotle ranch for dunking.
More Shrimp and Chipotle Recipes
If you love these, try my copycat Subway chipotle southwest sauce and my Red Lobster-style shrimp scampi.
Frequently Asked Questions
Are chipotle shrimp tacos spicy?
They have a smoky medium heat. Two chipotle peppers spread over a pound of shrimp is warm, not fiery, and the creamy sauce and slaw cool it down. Use one pepper for a mild version.
What is chipotle sauce for shrimp tacos made of?
Mine is mayonnaise and a little sour cream with minced chipotle in adobo, lime juice, dill, onion powder, garlic salt and parsley. It's like a smoky chipotle ranch and takes 2 minutes to whisk together.
How do you know when shrimp are cooked?
They turn from gray to pink and opaque all the way through and curl into a loose C shape. The safe internal temperature is 145°F. Large shrimp take about 1 1/2 to 2 minutes per side in a hot pan.
Can I make these tacos ahead?
Make the sauce and slaw up to a day ahead and keep them chilled. Cook the shrimp right before serving. Leftover cooked shrimp keep 3 days in the fridge; reheat gently to 165°F or enjoy them cold in a salad.
Corn or flour tortillas?
Corn tortillas give the classic taco flavor and a little chew. Warm them well so they don't crack, and double them up if they're thin. Flour tortillas work too if you prefer them softer.
