Chipotle Lime Shrimp Tacos are fast, and easy to make, so there’ll be no excuse not to make a homemade meal for dinner! They’re also really easy to customize with anything you have on hand. I topped mine with cabbage, mango, tomato, avocado and cilantro, but you can add whatever you like. The chipotle really kicks the flavor up a notch, but if you’re not a fan of heat, you can make them as spicy as you want.
Here’s how to make them yourself.
For the Chipotle Lime Shrimp
- 6 tablespoons fresh lime juice
- ¼ cup extra virgin olive oil
- ¼ cup honey
- 2 tablespoons chipotle in adobo sauce
- 2 cloves garlic, minced
- zest of 1 lime
- salt and pepper
- 1 lb shrimp, defrosted, peeled and deveined
For the Chipotle Lime Crema
- ½ cup reduced fat sour cream
- 1 tablespoon chipotle in adobo sauce
- 1 tablespoon lime juice
- zest of 1 lime
- 1 clove garlic, minced
For the Tacos
- 8 White Corn Tortillas
- shredded cabbage
- diced avocado
- diced mango
- diced tomatoes
In a large ziptop plastic bag, combine the lime juice, olive oil, honey, chipotle in adobo sauce, garlic and lime. Season with salt and pepper. Add the shrimp and marinate for about 20 minutes, squishing the bag around every few minutes to make sure the shrimp is thoroughly covered in the marinade.
While the shrimp is marinating, make the crema. In a small bowl, combine the sour cream, chipotle in adobo sauce, lime juice, zest and garlic. Mix well.
When the shrimp is finished marinating, heat a large skillet over medium-high heat. Drain the shrimp and add the shrimp to the hot skillet. Cook until the shrimp is no longer opaque on the bottom side, about 3-4 minutes. Flip the shrimp over and cook the second side, about another minute. Remove the shrimp to a plate.
To assemble the tacos, top each tortilla with some of the shrimp, cabbage, avocado, cilantro, tomato and mango. Drizzle some of the crema on each taco and serve.
If you know someone who might like this, please click “Share!”