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- Shrimp and seasonings - 1 pound shrimp, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon chipotle chili powder - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 tablespoon fresh lime juice - Salt and freshly ground black pepper to taste Shrimp is the star of this dish. I prefer medium-sized shrimp for a nice bite. Chipotle chili powder adds a smoky kick. Garlic powder and cumin deepen the flavor. Lime juice brightens everything up. - Tortillas and toppings - 8 small corn or flour tortillas - 1 ripe avocado, sliced - 1 cup red cabbage, thinly sliced - 1/4 cup fresh cilantro, chopped Tortillas hold all the goodness together. Corn tortillas add a nice texture, while flour tortillas are softer. Avocado brings creaminess, and red cabbage adds crunch. Fresh cilantro gives a burst of flavor. - Optional garnishes - Lime wedges for serving Lime wedges are a must! They enhance the flavors and add zest. You can also use jalapeños or salsa for extra heat. Feel free to get creative with your garnishes! {{ingredient_image_2}} To start, we need to marinate the shrimp. In a medium bowl, mix 1 pound of peeled and deveined shrimp with 2 tablespoons of olive oil. Add 1 tablespoon of chipotle chili powder, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, and 1 tablespoon of fresh lime juice. Season with salt and black pepper to taste. Toss gently until the shrimp are well coated. Next, we will cook the shrimp in a skillet. Preheat a non-stick skillet over medium-high heat. Once it's hot, add the shrimp in a single layer. Cook for about 2-3 minutes on one side. Flip the shrimp and cook for another 2-3 minutes until they turn opaque and pink. Remove the skillet from heat when they are done. Now, let’s warm the tortillas. You can heat them in a skillet for around 30 seconds on each side. Alternatively, wrap them in a damp paper towel and microwave for 15-20 seconds. This step helps the tortillas stay flexible and tasty. For the best results, use small corn or flour tortillas. They hold the fillings well and add flavor. Warm tortillas make for easier folding and eating. It’s time to assemble your tacos! Start with a warm tortilla as your base. Place a good portion of the cooked shrimp on top. Next, add a few slices of ripe avocado for creaminess. Then sprinkle a handful of thinly sliced red cabbage for some crunch. To finish, add freshly chopped cilantro on top. A squeeze of lime juice adds a zesty kick. Serve the tacos right away on a platter, with lime wedges on the side. This makes for a bright and fresh meal that is sure to impress! To cook shrimp just right, you want them pink and firm. Shrimp cook fast, so watch them closely. Cook them for just 2-3 minutes on each side. If they curl up tightly, they are overcooked. When shrimp are cooked, they should be opaque. - Use medium-high heat for a good sear. - Do not overcrowd the pan; cook in batches if needed. Choosing the right tortilla matters. Corn tortillas are traditional, while flour tortillas are soft. Corn adds a nice crunch, while flour is chewy. You can pick based on your taste. - Warm tortillas to keep them flexible. - Heat them in a skillet for 30 seconds on each side. - You can also wrap them in a damp paper towel and microwave for 15-20 seconds. Want more heat? Add extra chipotle chili powder or some hot sauce. For a milder taste, skip the extra spice. Pair your tacos with these tasty condiments: - Sour cream for creaminess. - Guacamole for richness. - Fresh salsa for a burst of flavor. These tips will help you make your Chipotle Lime Shrimp Tacos pop with flavor! Pro Tips Freshness is Key: Always use fresh shrimp for the best flavor and texture. Frozen shrimp can be used, but ensure they are properly thawed and patted dry before cooking. Adjust the Spice Level: Feel free to modify the amount of chipotle chili powder according to your heat preference. Start with less if you're unsure, and add more gradually. Rest the Shrimp: After cooking, let the shrimp rest for a minute before assembling the tacos. This allows the juices to redistribute, enhancing flavor. Customize Your Toppings: Experiment with different toppings like diced tomatoes, jalapeños, or a drizzle of sour cream to create your perfect taco. {{image_4}} You can switch up the shrimp for other proteins. Chicken works great. Use boneless chicken thighs or breasts. Cut them into small pieces. Season and cook just like the shrimp. Fish is another tasty option. I love using firm fish like tilapia or cod. Just keep the same spice mix. For a vegetarian twist, try using mushrooms. Portobello or oyster mushrooms are best. They soak up flavors well. You can also use black beans or lentils for a protein boost. Tacos are fun because you can add many toppings. Try diced tomatoes for freshness. A sprinkle of cheese adds creaminess. Pickled onions give a nice tang. Don't forget the sauces! A drizzle of chipotle mayo adds extra heat. A squeeze of fresh lime juice brightens the flavor. You could also add a cilantro-lime dressing for a zesty kick. You can serve your shrimp tacos in new ways. Try a taco salad by adding greens and your favorite toppings. Use a bowl to hold everything together. If you're feeling creative, make quesadillas. Use the same shrimp mix and cheese inside a tortilla. Cook it until it's golden and crispy. Cut into wedges and serve with salsa. Store your shrimp tacos in an airtight container. This keeps them fresh and prevents odors. You can place the tacos in the fridge for up to three days. If you have leftover shrimp, store it separately from the tortillas and toppings. This helps keep everything crisp and tasty. To reheat shrimp, use a skillet over low heat. This method warms the shrimp without making them tough. Stir gently to avoid breaking them apart. You can also use a microwave, but be careful. Heat in short bursts to keep the shrimp juicy. For easy meals, prep ingredients in advance. Chop the cabbage and cilantro, and slice the avocado. You can store shrimp in the fridge for up to two days. If you want to freeze shrimp, use a freezer bag. Remove as much air as possible for the best results. When ready to use, thaw in the fridge overnight. For shrimp tacos, I prefer using fresh shrimp. Fresh shrimp has a sweet taste and a firm texture. However, frozen shrimp can also work well. It’s often more convenient and just as tasty. When using frozen shrimp, remember to thaw it properly. Place it in the fridge overnight or run it under cold water for a quick thaw. Yes, you can make these tacos ahead of time! Prepare the shrimp and toppings in advance. Store them separately in airtight containers. This keeps everything fresh. You can cook the shrimp a few hours before serving. Just warm them up briefly before assembling the tacos. Chipotle Lime Shrimp Tacos have a bit of heat. The chipotle chili powder adds a smoky kick. If you like less spice, reduce the amount of chipotle powder. You can also add toppings like sour cream to cool down the heat. Adjusting the spice level is easy to fit your taste! You learned how to make great shrimp tacos from start to finish. We covered the main ingredients, step-by-step cooking, and even tips for storing leftovers. You also explored tasty variations and creative serving ideas. Shrimp tacos are fun to make and enjoy. With a bit of practice, you'll create your favorite meals. Remember to try different proteins and toppings to keep things fresh. Enjoy your taco journey!

Chipotle Lime Shrimp Tacos

Delicious tacos filled with spicy chipotle shrimp, fresh avocado, and crunchy cabbage.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • to taste Salt and freshly ground black pepper
  • 8 small corn or flour tortillas
  • 1 ripe avocado, sliced
  • 1 cup red cabbage, thinly sliced
  • 1 4 cup fresh cilantro, chopped
  • for serving Lime wedges

Instructions
 

  • In a medium mixing bowl, combine the peeled and deveined shrimp with olive oil, chipotle chili powder, garlic powder, cumin, lime juice, salt, and freshly ground black pepper. Toss the shrimp gently until they are thoroughly coated with the spice mixture.
  • Preheat a non-stick skillet over medium-high heat until shimmering. Add the seasoned shrimp to the skillet in a single, even layer. Cook the shrimp for 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes, or until they are fully opaque and pink. Once cooked, remove the skillet from heat.
  • Meanwhile, warm the tortillas to enhance their flexibility. This can be done by heating them in a separate skillet for about 30 seconds on each side or by wrapping them in a damp paper towel and microwaving them for about 15-20 seconds.
  • To assemble each taco, start with a warm tortilla as the base. Place a generous portion of the cooked shrimp on the tortilla, followed by a few slices of ripe avocado and a handful of the thinly sliced red cabbage for crunch.
  • Finish the tacos by sprinkling freshly chopped cilantro over the top and squeezing an extra wedge of lime to add a zesty brightness.
  • Serve the tacos immediately on a platter with lime wedges on the side for an added finishing touch. Enjoy the delightful combination of flavors!

Notes

Serve immediately for the best flavor.
Keyword avocado, chipotle, lime, shrimp, tacos