Print

Chipotle Shrimp Tacos with Jalapeño Slaw and Avocado Crema Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 72 reviews

Delicious and flavorful Chipotle Shrimp Tacos featuring perfectly seasoned and seared shrimp, topped with a fresh jalapeño slaw and creamy avocado crema. Ready in 40 minutes, these tacos offer a perfect blend of smoky, spicy, and tangy flavors ideal for a quick and satisfying meal.

Ingredients

Chipotle Shrimp

  • 1 lb shrimp (peeled and deveined, tails removed)
  • 2 tbsp chipotle peppers in adobo (minced)
  • 2 tsp garlic or onion powder
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tbsp brown sugar or honey
  • 1 tsp kosher salt
  • Oil for cooking (about 1-2 tbsp)

Jalapeño Slaw

  • 3 cups shredded green cabbage
  • 1 jalapeño (thinly sliced into rounds)
  • 1/2 loosely packed cilantro leaves and stems (roughly chopped)
  • 1/2 white or red onion (thinly sliced)
  • 3 tbsp lime juice
  • 1/2 tsp salt

Avocado Crema

  • 2/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 ripe avocado
  • 2 tbsp fresh lime juice
  • 1/2 tsp salt

To Serve

  • 12 corn tortillas
  • Lime wedges
  • Salsa and hot sauce, as desired

Instructions

  1. Season the Shrimp: Pat the shrimp dry using paper towels and place in a medium mixing bowl. Add minced chipotle peppers in adobo, garlic or onion powder, smoked paprika, dried oregano, brown sugar or honey, and kosher salt. Mix well to coat the shrimp evenly. You can cook immediately or cover and refrigerate for 3-4 hours or up to 24 hours to marinate.
  2. Cook the Shrimp: Preheat a cast iron skillet over medium-high heat and add a small splash of oil. Add the shrimp in a single layer and cook, flipping occasionally, until the shrimp are bright pink, slightly blackened, and cooked through, about 5-7 minutes total.
  3. Prepare the Jalapeño Slaw: In a mixing bowl, combine shredded cabbage, sliced jalapeño, chopped cilantro, and thinly sliced onion. Just before assembling the tacos, toss the slaw with lime juice and salt to combine well.
  4. Make the Avocado Crema: In a food processor or blender, pulse together sour cream, mayonnaise, ripe avocado, lime juice, and salt until smooth and creamy. If the mixture is too thick, add a few tablespoons of water to help blend. Taste and adjust seasoning with additional salt or lime juice if needed.
  5. Warm the Tortillas: Char the corn tortillas over an open flame or warm them in a hot cast iron pan until pliable and slightly charred.
  6. Assemble the Tacos: Spread a layer of avocado crema on each tortilla, then top with cooked chipotle shrimp, followed by a generous helping of jalapeño slaw. Serve immediately with lime wedges, salsa, and hot sauce on the side.

Notes

  • Marinating the shrimp overnight enhances the smoky chipotle flavor but is optional if short on time.
  • If you prefer less heat, reduce the amount of chipotle peppers or jalapeños in the recipe.
  • Using a cast iron skillet helps achieve a nice sear and slight char on the shrimp.
  • For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives.
  • Warm tortillas make the tacos more pliable and prevent cracking when folding.

Find it online: https://recipethrive.com/chipotle-shrimp-tacos-with-jalapeno-slaw-and-avocado-crema-recipe/