Chipotle Shrimp Tacos
Chipotle Shrimp Tacos are a fresh and flavorful way to enjoy taco night, combining smoky shrimp with crisp toppings and a creamy cilantro sauce.
Servings 4
Calories 329kcal
Equipment
Ingredients
FOR THE SHRIMP
- 1 pound raw shrimp peeled and deveined with tails removed
- 1 tablespoon olive oil
- ½ teaspoon chipotle chili powder
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
FOR THE CILANTRO CREAM SAUCE
- ½ cup sour cream
- 1½ tablespoon fresh lime juice
- 3 tablespoon cilantro finely chopped (optional)
- 1 large garlic clove minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Other Ingredients
- 1 medium avocado diced (optional)
- 2 cups shredded red cabbage
- ½ cup crumbled queso fresco
- 8 corn tortillas
Instructions
- In a small bowl, mix together the sour cream, lime juice, cilantro, garlic, salt, and pepper. Refrigerate until ready to serve.
- In another small mixing bowl, add the shrimp, chipotle powder, chili powder, cumin powder, smoked paprika, salt and pepper. Toss to completely coat the shrimp.
- Heat the olive oil in a large skillet over medium high heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp is pink and firm.
- Heat the corn tortillas for 30 seconds or until lightly browned on both sides. Assemble the shrimp tacos by placing 4-6 shrimp on one tortilla and topping with the cabbage, avocado, cilantro cream sauce, and queso fresco.
Video
Nutrition
Calories: 329kcal | Carbohydrates: 35g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 623mg | Potassium: 560mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 33mg | Calcium: 203mg | Iron: 2mg | Net Carbohydrates: 27g
