The Chef

Restaurants

Meals

Drinks

Restaurants›El Chaparro Mexican Bar & Grill - Spring›Bravo Shrimp Tacos Recipe

Bravo Shrimp Tacos Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Bravo Shrimp Tacos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp (peeled, deveined, tails removed); 2 tbs olive oil; 2 tbs fresh lime juice; 1 tsp smoked paprika; 1 tsp ground cumin; 2 cloves garlic, minced (about 2 cloves); 1 tsp chipotle in adobo, minced (or 1/2 tsp chipotle powder); 3 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cup fresh cilantro, chopped; 2 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 1 medium carrot, julienned or grated; 0.25 cup red onion, very thinly sliced; 2 tbs fresh lime juice (for slaw); 3 tbs mayonnaise; 2 tbs Greek yogurt or sour cream; 1 tsp honey or agave; 0.5 tsp salt (for slaw); 1 cup tomato, seeded and diced; 0.5 tsp jalapeño, seeded and minced (optional); 2 tbs cilantro, chopped (for pico); 0.5 cup sour cream; 2 tbs mayonnaise (for sauce); 1 tbs lime juice (for sauce); 1 tsp adobo or chipotle paste (from can); 0.5 tsp hot sauce (optional); 0.25 tsp salt (for sauce); 8 count corn or flour tortillas; 4 count lime wedges

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time30m

Serves4

Make Bravo Shrimp Tacos Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp Marinade & Filling

1 lb raw medium shrimp (peeled, deveined, tails removed)

2 tbs olive oil

2 tbs Fresh lime juice

1 tsp Smoked paprika

1 tsp Ground cumin

2 cloves garlic, minced (about 2 cloves)

1 tsp chipotle in adobo, minced (or 1/2 tsp chipotle powder)

3 tsp kosher salt

1 tsp Black pepper, freshly ground

1 cup Fresh cilantro, chopped

Quick Slaw & Pico

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, julienned or grated

1/4 cup red onion, very thinly sliced

2 tbs fresh lime juice (for slaw)

3 tbs Mayonnaise

2 tbs Greek yogurt or sour cream

1 tsp honey or agave

1/2 tsp salt (for slaw)

1 cup tomato, seeded and diced

1/2 tsp jalapeño, seeded and minced (optional)

2 tbs cilantro, chopped (for pico)

Sauce & Finish

1/2 cup Sour cream

2 tbs mayonnaise (for sauce)

1 tbs lime juice (for sauce)

1 tsp adobo or chipotle paste (from can)

1/2 tsp hot sauce (optional)

1/4 tsp salt (for sauce)

8 count corn or flour tortillas

4 count Lime wedges

2 tbs extra cilantro leaves for garnish

Method

Shrimp Marinade & Cooking

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, minced garlic, 1 teaspoon minced chipotle (or 1/2 tsp chipotle powder), 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Add shrimp and toss until evenly coated. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a light drizzle of oil (about 1 tbs). Add shrimp in a single layer, cooking 1.5–2 minutes per side until opaque and just curled (total 3–4 minutes). Avoid overcooking. Transfer shrimp to a plate and sprinkle with chopped cilantro; mix gently to distribute. Taste and adjust salt if needed.

Quick Slaw & Pico

Make slaw

In a bowl combine shredded green and red cabbage, grated carrot, and thinly sliced red onion. In a small bowl whisk 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt (or sour cream), 2 tablespoons lime juice, 1 teaspoon honey, and 1/2 teaspoon salt. Pour dressing over the cabbage mixture and toss to coat evenly. Let sit 5–10 minutes so flavors meld.

Make pico

In a separate small bowl combine diced tomato, 2 tablespoons chopped cilantro, and minced jalapeño (if using). Add a pinch of salt and 1/2 tablespoon lime juice, stir and set aside. Use just before assembling so tomatoes stay fresh.

Sauce & Assembly

Prepare chipotle-lime sauce

In a small bowl whisk together 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1 teaspoon adobo or chipotle paste, 1/2 teaspoon hot sauce (optional), and 1/4 teaspoon salt until smooth and slightly loose in texture. Taste and adjust heat or lime as desired.

Warm tortillas

Warm tortillas on a dry skillet over medium heat for about 20–30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds for 4 at a time. Keep warm wrapped in a clean towel until ready to assemble.

Assemble tacos

For each taco, place 1 warm tortilla on a plate. Spoon 2–3 tablespoons of slaw into the center, top with 3–4 cooked shrimp, then 1–2 tablespoons pico de gallo. Drizzle about 1 tablespoon of the chipotle-lime sauce over the shrimp and garnish with extra cilantro leaves. Serve with lime wedges alongside for squeezing over tacos.

Serve

Arrange tacos on a platter and serve immediately while shrimp are warm and tortillas are soft. Leftover sauce and slaw can be stored separately in the refrigerator for up to 3 days.