Shrimp Tacos Recipe

Combine diced tomatoes, finely diced white onion, chopped cilantro, and minced jalapeño in a medium bowl.

Add 2 tablespoons fresh lime juice and 1/2 teaspoon kosher salt. Stir to combine and taste; adjust salt or lime as needed.

Let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours) to allow flavors to meld.

Rinse 1 cup long-grain white rice under cold water until runoff is mostly clear to remove excess starch.

In a medium saucepan, bring 2 cups water, 1/4 teaspoon salt, and 1 teaspoon butter or oil to a boil.

Stir in the rinsed rice, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon minced chipotle peppers in adobo, 1 teaspoon adobo sauce, and 1 tablespoon fresh lime juice.

Stir in 1/2 teaspoon honey (if using) and 1/4 teaspoon kosher salt. Taste and adjust spiciness by adding more adobo or chipotle as desired.

Refrigerate the sauce for at least 10 minutes to let flavors meld. Keep chilled until serving.

Pat the shrimp dry with paper towels; this helps them sear rather than steam.

In a medium bowl, toss shrimp with 1 tablespoon olive oil, 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Heat a large skillet over medium-high heat until hot. Add the shrimp in a single layer (cook in batches if needed to avoid crowding).

Sauté shrimp for 1.5–2 minutes per side, until pink and opaque and just cooked through. Do not overcook.

Remove from heat, squeeze 1 tablespoon fresh lime juice over the shrimp, and sprinkle with 2 tablespoons chopped cilantro. Toss gently to combine.

Warm flour tortillas: stack tortillas and wrap in a slightly damp paper towel, then microwave for 20–30 seconds until warm and pliable. Alternatively, heat each tortilla 20–30 seconds per side in a dry skillet over medium heat.

To assemble each taco: place about 2–3 tablespoons warm rice on the tortilla (optional base), top with 3–4 sautéed shrimp, spoon 1–2 tablespoons pico de gallo, drizzle 1 tablespoon creamy chipotle sauce, and sprinkle about 2 tablespoons shredded cheese.

Garnish with an extra squeeze of lime and additional cilantro if desired. Serve remaining rice and chipotle sauce on the side.