There’s something irresistible about the combination of smoky chipotle, zesty lime, and tender shrimp nestled in a warm tortilla. These Chipotle Lime Shrimp Tacos with Avocado Crema are a perfect balance of spicy, tangy, and creamy flavors that come together effortlessly for a weeknight dinner or a fun weekend feast. Fresh, vibrant, and packed with flavor, they’re sure to become a staple in your recipe collection.
Why You’ll Love This Recipe
These tacos are bursting with bold flavors and fresh ingredients, yet they come together in less than 30 minutes. The chipotle powder adds a smoky heat that’s perfectly offset by the lime juice’s brightness and the luscious avocado crema. Plus, they’re light without skimping on satisfaction, making them an ideal choice for busy days when you want something delicious but not heavy. Whether you’re cooking for yourself or a crowd, these shrimp tacos are a crowd-pleaser that’s easy to customize with your favorite toppings.
Ingredients at a Glance
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Juice of 2 limes
- Salt and pepper to taste
- 8 corn tortillas
- 1 ripe avocado
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
Equipment at a Glance
- Large mixing bowl – for marinating the shrimp
- Skillet or grill pan – to cook the shrimp
- Small bowl – for mixing the avocado crema
- Knife and cutting board – for prepping vegetables
- Spatula or tongs – for flipping shrimp and tortillas
Chipotle Lime Shrimp Tacos with Avocado Crema Cooking Guide
Step 1: Marinate the Shrimp
In a large mixing bowl, combine the shrimp with olive oil, chipotle powder, garlic powder, cumin, juice of one lime, salt, and pepper. Toss everything together until the shrimp are evenly coated. Let the shrimp marinate for 10-15 minutes to soak in all those smoky and tangy flavors.
Step 2: Prepare the Avocado Crema
While the shrimp are marinating, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the sour cream, fresh lime juice, and half of the chopped cilantro. Mash and stir everything together until smooth and creamy. Set aside.
Step 3: Cook the Shrimp
Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp in a single layer, cooking for 2-3 minutes on each side until they are pink and opaque. Remove from heat and squeeze the juice of the remaining lime over the cooked shrimp for an extra burst of freshness.
Step 4: Warm the Tortillas
Warm the corn tortillas on a dry skillet or directly over a gas flame for a few seconds on each side until they are pliable and slightly charred, enhancing their flavor.
Step 5: Assemble the Tacos
Layer the shredded cabbage, diced tomatoes, and cooked chipotle lime shrimp onto each tortilla. Drizzle generously with the avocado crema and sprinkle with the remaining cilantro. Serve immediately and enjoy the delightful medley of textures and flavors.
Seasonal Twists
- Add grilled corn kernels for a sweet crunch during summer.
- Swap out tomatoes for diced mango or pineapple for a tropical flair.
- In cooler months, try sautéed bell peppers and onions for added warmth.
- Top with pickled red onions or jalapeños for an extra zing.
Behind the Recipe
This recipe is inspired by the vibrant flavors of Mexican street food, where simplicity and freshness reign supreme. The smoky chipotle powder replaces fresh chipotle peppers to make this recipe accessible and easy to prepare at home without compromising on authentic taste. The avocado crema adds a cool, creamy contrast that balances the spices beautifully. Using corn tortillas keeps the dish traditional and gluten-free, while the cabbage adds a refreshing crunch. This combination celebrates bold flavors and fresh ingredients in a quick, approachable meal format.
Store, Freeze & Reheat
Leftover shrimp should be stored in an airtight container in the refrigerator and consumed within 2 days for optimal freshness. The avocado crema is best made fresh but can be stored in the fridge for up to 24 hours; cover tightly to prevent browning. Tortillas can be wrapped in foil and reheated in the oven or on a skillet. Avoid freezing cooked shrimp tacos as the texture will degrade upon thawing, but you can freeze the shrimp raw after marinating for up to one month.
Helpful Q&A
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely before marinating and cooking. Pat them dry to remove excess moisture so they sear nicely in the pan.
How spicy are these Chipotle Lime Shrimp Tacos with Avocado Crema?
The chipotle powder adds a mild to moderate smoky heat, but you can adjust the amount to your taste. If you prefer less spice, reduce the chipotle powder or add more avocado crema to mellow the heat.
What can I substitute for sour cream in the avocado crema?
You can use Greek yogurt or a dairy-free alternative like coconut yogurt for a similar creamy texture with a tangy flavor.
Are corn tortillas better than flour tortillas for this recipe?
Corn tortillas provide an authentic flavor and texture that pairs beautifully with the shrimp and toppings. They also tend to be lighter and gluten-free, but feel free to use your favorite tortilla if you prefer flour.
Our Most-Loved Recipes
- Creamy Chipotle Shrimp Mac – A comforting mac and cheese with a smoky shrimp twist.
- Crispy Honey Garlic Shrimp Rice Bowls – Sweet and savory shrimp on a bed of fluffy rice.
- Creamy Cajun Shrimp And Corn Chowder – A hearty and spicy soup perfect for cozy nights.
See You at the Table
There’s nothing better than gathering around a table with friends or family, sharing stories and savoring delicious food. These Chipotle Lime Shrimp Tacos with Avocado Crema are sure to bring everyone together with their fresh, vibrant flavors and easy assembly. Whether it’s a casual taco night or a special occasion, these tacos deliver a satisfying meal that feels both indulgent and light. Serve them with your favorite side dishes or try one of the recipes linked above for an entire shrimp-themed menu. Happy cooking!
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Chipotle Lime Shrimp Tacos with Avocado Crema
Ingredients
Equipment
Method
- In a large mixing bowl, combine the shrimp with olive oil, chipotle powder, garlic powder, cumin, juice of one lime, salt, and pepper. Toss everything together until the shrimp are evenly coated. Let the shrimp marinate for 10-15 minutes.
- While the shrimp are marinating, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the sour cream, fresh lime juice, and half of the chopped cilantro. Mash and stir everything together until smooth and creamy. Set aside.
- Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp in a single layer, cooking for 2-3 minutes on each side until they are pink and opaque. Remove from heat and squeeze the juice of the remaining lime over the cooked shrimp.
- Warm the corn tortillas on a dry skillet or directly over a gas flame for a few seconds on each side until pliable and slightly charred.
- Layer the shredded cabbage, diced tomatoes, and cooked chipotle lime shrimp onto each tortilla. Drizzle generously with the avocado crema and sprinkle with the remaining cilantro. Serve immediately.
Notes
- For a milder spice, reduce the chipotle powder or add extra avocado crema to balance heat.
- Leftover shrimp should be refrigerated and consumed within 2 days for freshness.
- Freeze raw marinated shrimp for up to one month; avoid freezing assembled tacos.
- Try swapping diced tomatoes with mango or pineapple for a tropical twist.
- Warm tortillas over an open flame to enhance flavor and texture.
