By Bring Chipotle Shrimp Tacos to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chipotle Shrimp Tacos captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chipotle Shrimp Tacos becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
8 corn or flour tortillas
1 avocado, sliced
Shrimp:
1 pound shrimp, peeled, deveined, and tails removed
1 tablespoon olive oil
½ teaspoon chipotle powder
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon chili powder
Chipotle Sauce:
⅓ cup mayo or sour cream
½ chipotle in adobo pepper, finely chopped
1 teaspoon chipotle in adobo sauce
1 teaspoon lime juice
Mexican Coleslaw:
2 cups coleslaw mix
2 tablespoons mayo
1 lime, juiced
2 teaspoons cilantro, finely chopped
½ teaspoon salt
PREPARATION STEPS
In a bowl, toss the shrimp with olive oil and the spices until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes on each side until pink and opaque.
3
In a separate bowl, mix together mayo (or sour cream), lime juice, salt, and cilantro to make the Mexican coleslaw dressing
Add the coleslaw mix and toss until well coated
Refrigerate until ready to use.
In another bowl, combine mayo (or sour cream) with chopped chipotle pepper, adobo sauce, and lime juice to make the chipotle sauce. Refrigerate until ready to use.
Warm the tortillas and assemble the tacos by filling each with Mexican coleslaw, cooked shrimp, and sliced avocado. Drizzle with chipotle sauce before serving.
Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Servings: 4
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
