Name: La Popular Rosevilles Creamy Chipotle Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 12 pieces raw shrimp, peeled and deveined (16/20 count); 1 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 2 cloves garlic, minced; 1 tsp chipotle peppers in adobo, minced; 0.5 cups mayonnaise; 0.25 cups sour cream; 1 tbs fresh lime juice; 1 tsp hot water (to thin sauce if needed); 0.5 cups canned refried beans; 0.5 cups Mexican rice, cooked (seasoned tomato rice); 0.25 cups cheddar or Monterey Jack, shredded (optional); 1 cups green cabbage, thinly sliced; 0.25 cups salsa verde (store-bought or homemade); 2 tbsp fresh cilantro, chopped; 3 pieces fresh lime wedges; 3 pieces flour tortillas, 6–8 inch

Method

Shrimp & Sauce

Make the chipotle cream

In a small bowl, combine mayonnaise, sour cream, minced chipotle pepper, lime juice, and a pinch of salt. Whisk until smooth. If the sauce is too thick for drizzling, add up to 1 teaspoon of hot water and whisk again. Taste and adjust salt or chipotle for heat. Set aside in refrigerator.

Season the shrimp

Pat the shrimp dry with paper towels. In a bowl, toss shrimp with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika until evenly coated.

Cook the shrimp

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side, until they are pink, opaque, and just curled. Add the minced garlic in the last 30 seconds and stir to combine. Remove from heat and let rest for 1 minute. Toss the warm shrimp with 2 tablespoons of the chipotle cream to lightly coat (reserve remaining sauce for drizzling).

Refried Beans & Mexican Rice (filling)

Warm the refried beans and Mexican rice separately. For beans: heat in a small saucepan over low heat, stirring occasionally until hot (about 5 minutes). If too thick, stir in 1–2 teaspoons of water. For rice: heat in a microwave-safe bowl or small pan until hot (about 1–2 minutes in microwave or 3–4 minutes on stove).

To assemble the interior filling: on a plate combine 1/2 cup warm refried beans with 1/2 cup warm Mexican rice and stir gently to distribute. If using cheese, fold in the shredded cheese now so it melts slightly from the heat.

Toppings & Assembly

Warm the tortillas: heat a dry skillet over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable and lightly browned in spots. Keep tortillas covered with a clean towel to stay warm.

Assemble the tacos: lay one warm tortilla on a plate. Spoon approximately one-third of the bean+rice mixture down the center of the tortilla (about 1/3 cup total filling per taco). Top with 4 coated shrimp (12 shrimp divided across 3 tacos = 4 each). Add a small handful (about 1/3 cup) of thinly sliced cabbage on top of the shrimp.

Finish with salsa & sauce: drizzle 1 tablespoon of reserved chipotle cream over each taco (adjust to taste), then spoon about 1 tablespoon of salsa verde on each. Sprinkle each taco with 2 teaspoons chopped cilantro. Serve with lime wedges for squeezing over tacos.

Serve immediately while warm. Optionally provide extra salsa verde and chipotle cream at the table.