Chilis Shrimp Taco Recipe

This Chilis shrimp taco recipe only takes a few minutes to make! Spicy shrimp, fresh toppings, and dreamy cilantro-lime crema come together in the best way.

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Course: Main Dishes

Cuisine: Mexican

Keyword: chilis shrimp taco recipe, chilis shrimp tacos

Prep Time: 10

Cook Time: 6

Total Time: 16

Servings: tacos

Calories: 393kcal

Author: Louisa

Equipment

Ingredients

For the shrimp:

1 lb shrimp, peeled and deveined
3/4 tsp Chipotle chili powder
3/4 tsp cumin
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp cayenne pepper flakes
1 tbsp cooking oil

For the cilantro-lime crema:

2 tbsp water
1/2 cup cilantro leaves
2 cloves garlic
1/2 tsp salt
2 limes, juiced
1/2 cup sour cream

For the tacos:

8 6- inch corn tortillas, toasted
2 cups shredded purple cabbage
1 large avocado
1/2 red onion, diced
4 oz cotija cheese
1 lime, sliced into wedges
Cilantro leaves

Instructions

Rinse the shrimp under cold water, then pat them dry.
Toss the shrimp with all of the seasonings and spices. Heat oil in a pan over medium-high heat, then cook the shrimp in a single layer for 2 to 3 minutes on each side or until cooked through. Remove from heat.
Combine the ingredients for the crema.
Assemble the shrimp on hot tortillas with cabbage, avocado, onion, and cotija cheese. Serve with lime wedges and crema. Garnish with cilantro.

Notes

You can also thread the shrimp on skewers, brush them with butter, sprinkle with seasonings, and cook them on the grill preheated to 400°F for 2 to 3 minutes per side.
Enjoy your Chilis shrimp tacos with different toppings and sides, such as refried black beans, jicama slaw, mango salsa, hot sauce, guacamole, cilantro lime quinoa, or sliced jalapenos!
Store your leftover shrimp tacos in an airtight container in the fridge for up to 3 days. To serve, reheat in a skillet over medium heat.

Nutrition