Description
Smoky chipotle shrimp tacos with a creamy lime sauce are the kind of taco that hits every note — spicy, smoky, creamy, tangy, and crunchy all in one bite. The shrimp cook in three minutes, the sauce takes two, and the assembly is pure joy. This is a fifteen-minute dinner that delivers way beyond its effort.
Ingredients
Units
Scale
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 chipotle peppers in adobo, minced
- 1 tablespoon adobo sauce from the can
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 8 corn or flour tortillas
- 2 cups shredded purple cabbage
- 1/2 cup sour cream
- Juice of 2 limes
- 1 chipotle pepper in adobo, minced
- 1/4 cup fresh cilantro, chopped
- Lime wedges
Instructions
- Toss the shrimp with olive oil, 2 minced chipotles, adobo sauce, cumin, paprika, and salt.
- Make the sauce: mix sour cream, lime juice, 1 minced chipotle, and a pinch of salt.
- Heat a large skillet over high heat. Cook the shrimp 2 minutes per side until pink and charred in spots.
- Warm the tortillas. Fill with cabbage, shrimp, chipotle lime sauce, and cilantro. Serve with lime wedges.
Notes
- High heat is essential for shrimp — you want a sear, not a steam. A hot skillet and dry shrimp are the keys.
- The chipotle lime sauce can be made ahead and refrigerated for up to a week.
- Purple cabbage adds more color and crunch than green — it also holds up better and does not wilt as quickly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 720
- Fat: 14
- Carbohydrates: 30
- Fiber: 3
- Protein: 32
- Cholesterol: 185