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Warm crispy buttery tortillas wrapped around chipotle lime slaw topped with chipotle shrimp. These Chipotle Shrimp Tacos are Quick + Easy to make, and perfect for lunch or dinner.
Let’s get started!
Okay, you will need 1/2 lb shrimp (deveined + peeled), lime juice, chipotle chili pepper powder, butter, flour street taco tortillas, cotija cheese, and of course cilantro.
Can’t find these flour street tacos? That’s okay, use regular small taco shells which are just slightly larger.
Substitute the cotija cheese with grated parmesan if you can’t find cotija cheese.
First, marinate your shrimp in 1 tbsp olive oil, lime juice, and chipotle chili pepper powder.
Mix to fully coat then cover and chill for 10-15 minutes.
Cook that shrimp over medium-high heat in a large skillet for about 2-3 minutes on each side or until the shrimp turn opaque.
On to my favorite part. Lightly frying the tortilla shells brings a whole new satisfying take on the traditional soft shell taco.
It’s not too crunchy and provides that buttery crispy texture that perfectly dresses up your typical softshell taco.
Melt 1 tbsp butter on a cast iron griddle or large skillet over medium heat. Coat both sides in the melted butter then fry for 1-2 minutes or until golden brown on both sides.
One last quick step. ASSEMBLY TIME!
Fill the taco shells with some slaw and top with a few pieces of shrimp. Sprinkle on some of that chopped cilantro + cotija cheese and…
BOOOOM!
You got yourself a Chipotle Shrimp Taco!
Enjoy these little flavor bomb tacos – go ahead and indulge some. Trust me you won’t want to stop eating these.
Try these other Quick + Easy dishes.
Ingredients
- ½ lb large shrimp deveined + peeled
- 2 tbsp olive oil extra virgin, divided
- 1 tsp lime juice
- 1 tsp chipotle chili pepper powder
- 2 tbsp butter divided
- 4 street taco flour tortillas
- 1 tsp fresh cilantro chopped
Chipotle Lime Slaw
- 1 cup coleslaw mix
- 1 medium avocado diced
- ⅓ cup mayonaise
- ⅓ cup red onion finely diced
- 1 whole Chipotle Pepper in Adobo Sauce minced
- ½ fresh lime juiced, or 1 tbsp lime juice
- ½ tsp lime zest
- ¼ cup fresh cilantro chopped
Instructions
- In a large bowl, add the shrimp, 1 tbsp olive oil, lime juice, and chipotle chili pepper powder. Mix to fully coat then cover and chill for 10-15 minutes.
- Heat large skillet over medium-high heat. Add 1 tbsp olive oil and sautee the shrimp for 2-3 min on each side. Remove and keep warm while you prepare the taco shells.
- In a cast iron griddle pan or skillet, melt 1 tbsp butter over medium heat. Coat both sides in the melted butter then fry for 1-2 minutes or until golden brown on both sides.
Chipotle Lime Slaw
- In a large bowl, add the mayonnaise, diced red onions, minced chipotle pepper, lime juice, lime zest, and cilantro. Mix until combined.
- Add in the avocados and coleslaw mix. Gently fold to fully coat the coleslaw, and try not to mash the avocados.
- Serve chilled. For maximum flavor – cover with clear wrap and chill in the fridge for at least 20 minutes
