Chipotle Shrimp Tacos Recipe

Prepare marinade

In a blender or food processor combine chipotle peppers, adobo sauce, fresh lime juice, olive oil, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Blend until smooth into a thick paste (about 20–30 seconds). Scrape down sides as needed.

Marinate shrimp

Place the peeled and deveined shrimp in a medium bowl. Pour half of the chipotle marinade over the shrimp and toss to coat evenly. Reserve the remaining marinade for basting. Cover and refrigerate for 15–30 minutes (no more than 45 minutes) to avoid over-marinating.

When ready to cook, heat a large skillet over medium-high heat and add 1 teaspoon cooking oil. Add shrimp in a single layer (work in batches if needed) and cook 1.5–2 minutes per side until shrimp are opaque and just cooked through. If desired, brush with reserved marinade in the final 30 seconds, then remove from skillet. Do not overcrowd the pan to keep shrimp seared, not steamed.

In a medium bowl combine shredded green and red cabbage. Add 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss thoroughly to combine. Let sit for 5–10 minutes to slightly soften and marry flavors. Taste and adjust salt/lime if needed.

Combine diced roma tomatoes, diced white onion, chopped cilantro, diced jalapeño, 1 tablespoon lime juice and 1/4 teaspoon kosher salt in a small bowl. Stir gently and allow to rest 10 minutes for flavors to meld. Keep refrigerated until assembly.

Make sauce

In a blender or using an immersion blender, combine sour cream (or crema), packed cilantro, 1 tablespoon lime juice, 1 small garlic clove, 1/2 teaspoon honey, 1 teaspoon water, and 1/8 teaspoon salt. Blend until smooth and bright green. If the sauce is too thick, add an extra teaspoon of water at a time to reach a pourable consistency. Taste and adjust salt or lime.

Warm the flour tortillas: stack tortillas and wrap in a damp paper towel. Microwave for 30–45 seconds until pliable, or warm individually in a dry skillet over medium heat 20–30 seconds per side until lightly toasted and flexible.

To assemble each taco: place 2 warmed tortillas on a plate. Divide the cabbage slaw among tortillas (about 1/3 cup per taco). Top with 4–5 cooked chipotle shrimp each (depending on shrimp size). Spoon 1–2 tablespoons pico de gallo over the shrimp. Drizzle 1–2 tablespoons cilantro cream across each taco. Garnish with extra cilantro leaves and serve with lime wedges for squeezing.

Serve immediately while shrimp are warm. Leftover components can be refrigerated separately for up to 2 days; reheat shrimp gently to avoid overcooking.