Who doesn’t love tacos? These Chipotle shrimp tacos are here to elevate your Taco Tuesday (or any day of the week!). Bursting with seasoned shrimp, creamy slaw, zesty lime crema, and sweet mango salsa topped with creamy avocado, fresh cilantro, and a squeeze of lime – these tacos have it all. The warm and spicy shrimp contrast with the cool, creamy slaw and crema, while a fruity mango salsa sweetens things up.

These tacos are a breeze to prepare. It’s as simple as seasoning the shrimp, and because shrimp cook quickly, they make the perfect last-minute dinner protein. The recipe offers versatile cooking methods for the shrimp, allowing you to choose between the smoky char of the grill, the quick sear of the stovetop, or the hands-off ease of the broiler. 

The slaw and crema are made with simple and fresh ingredients, while the bulk of your prep time goes into the salsa; however, you can also opt for store-bought mango salsa if you’re in a pinch. Whether you’re hosting a casual weeknight dinner or a fun weekend fiesta, these Chipotle shrimp tacos are sure to be a crowd-pleaser. 

Chipotle shrimp tacos

Serves: 6-8 | Prep Time: 20 minutes | Cook Time: 6-10 minutes

Ingredients:

Chipotle shrimp and toppings:

• 3 pounds large shrimp, peeled and deveined
• 4 teaspoons chipotle chili powder
• 4 teaspoons smoked paprika 
• 3 teaspoons ground cumin
• 2 teaspoons garlic powder 
• 2 tsp onion powder
• 2 tsp salt 
• 4 tablespoons olive oil or avocado oil 
• warmed small flour or corn tortillas for serving
• 3-4 ripe avocados, sliced
• lime wedges for serving
• thinly sliced jalapenos for serving

Creamy cilantro lime slaw:

• 3/4 -1 cup sour cream or Greek yogurt
• 2 tbsp of mayo
• ¾ cup (not packed) fresh cilantro, finely chopped
• 2 cloves of garlic, minced
• 1 tsp onion powder
• juice from 2 limes(about 3-4 tablespoons) 
• 1 tsp kosher salt
• 5 cups shredded cabbage/coleslaw mix (I used 1 16-oz bag of tri-color coleslaw, about 5 cups – this is green and red cabbage with shredded carrots)
• 2-3 green onions, thinly sliced

Lime crema:

• 3/4 cup sour cream or Greek yogurt
• zest and juice of 1 large lime
• salt

Mango salsa: 

• 2-3 mangos, diced
• 1 medium to large jalapeno, finely diced and seeds removed
• 1/2 cup (not packed) finely chopped cilantro
• 1/2 small red bell pepper, finely diced
• 1/4 red onion, finely diced
• zest and juice of 1 large lime
• 1 garlic cloves, minced
• salt 

Instructions:

Chipotle shrimp:

1. In a large mixing bowl, add the shrimp, all the spices, olive oil, and lime juice. Mix to combine and coat the shrimp evenly in the spice mixture. 
2. Cook the shrimp:

Grill:

• Preheat the grill to medium-high heat (450-500°F).
• Skewer the shrimp on soaked bamboo skewers or metal skewers designed for grilling. 
• Grill the shrimp skewers for 2-3 minutes a side until opaque and cooked through. 
• Remove from the grill and remove the shrimp from the skewers onto a large platter or bowl.

Broil:

• Preheat the oven to broil (about 500°F). 
• Place the shrimp on 1-2 tinfoil-lined baking sheets.
• Broil for about 3 minutes a side, until opaque and cooked through. 

Stove top: 

• In a large, heavy-bottom skillet, over medium-high heat, heat a couple of tablespoons of olive oil. 
• Add the shrimp and sauté for about 6 minutes, until cooked through. You can also cook the shrimp in batches if desired, but its not necessary here. 

Creamy cilantro lime slaw: 

1. Add all the ingredients to a large mixing bowl. Mix thoroughly to combine, ensuring all the coleslaw is coated in the dressing. 
2. Taste and adjust seasoning if necessary. Set aside or refrigerate until ready to use. 

Lime crema:

1. Add all the ingredients to a bowl. Mix thoroughly, then taste and adjust the seasonings as needed. Refrigerate until ready to use. 

Mango salsa:

1. Chop all the ingredients, add to a bowl, mix and refrigerate until ready to use. 

To assemble: 

1. To assemble, warm flour or corn tortillas over the stove, on a grill, or for about 10-20 seconds in the microwave. 
2. Add a small amount of slaw to one side of the tortilla, followed by a few shrimp, and add slices of fresh avocado to the other side. Top with mango salsa, lime crema, and add more fresh cilantro and thinly sliced jalapeno if desired. Serve with lime wedges. 

Notes:

The lime crema and mango salsa can be made up to a few days in advance.