Shrimp Tacos with Chipotle Lime Crema

Three shrimp tacos on a plate, topped with cabbage, cheese, and chipotle lime crema.

Shrimp Tacos with Chipotle Lime Crema

Dinner comes together in a snap with these Shrimp Tacos with Chipotle Lime Crema. Easy shrimp tacos are topped with a flavorful crema for the ultimate taco recipe.

Course Main Dish

Cuisine Mexican

Prep Time 5

Cook Time 12

Marinating Time 20

Total Time 37

Servings servings

Calories 345kcal

Author Deborah Harroun

Ingredients

For the Chipotle Lime Shrimp:

6 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup honey
2 tablespoons minced chipotle in adobo*
2 cloves garlic minced
Zest of 1 lime
Salt and pepper
1 pound shrimp deveined, peeled, and tails removed

For the Chipotle Lime Crema:

1/2 cup sour cream
1 tablespoon minced chipotle in adobo*
1 tablespoon lime juice
Zest of 1 lime
1 clove garlic minced

For the Tacos:

8 corn tortillas
Shredded cabbage
Sliced avocado
Cilantro
Queso fresco

Instructions

In a large ziplock bag, combine the lime juice, olive oil, honey, chipotle in adobo, garlic and lime zest. Season to taste with salt and pepper. Add the shrimp and marinate for about 20 minutes, squishing the bag every few minutes to make sure the shrimp are thoroughly covered in the marinade.
6 tablespoons fresh lime juice, 1/4 cup extra virgin olive oil, 1/4 cup honey, 2 tablespoons minced chipotle in adobo*, 2 cloves garlic, Zest of 1 lime, Salt and pepper, 1 pound shrimp
While the shrimp is marinating, make the crema by combining the sour cream, chipotle in adobo, lime juice, lime zest, and garlic. Mix well.
1/2 cup sour cream, 1 tablespoon minced chipotle in adobo*, 1 tablespoon lime juice, Zest of 1 lime, 1 clove garlic
When the shrimp is finished marinating, heat a large nonstick skillet over medium-high heat. Drain the shrimp and add it to the hot skillet. (You don’t want to overcrowd the skillet, so cook in 2 batches, if needed.)
Cook until the shrimp are no longer opaque on the bottom side, about 3-4 minutes. Flip the shrimp over and cook the second side for about a minute. Remove the shrimp to a plate.
To assemble, top each of the tortillas with some of the shrimp, cabbage, avocado, cilantro, and queso fresco. Drizzle some of the cream on top of each taco and serve.
8 corn tortillas, Shredded cabbage, Sliced avocado, Cilantro, Queso fresco

Notes

*If you don’t like the flavor of raw garlic, substitute in 1/8 teaspoon of garlic powder.

*Remove the seeds from the chiles for less heat.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information is figured with half of the marinade, as some of the marinade is discarded. The toppings (cabbage, avocado, cilantro, and queso fresco) have not been included.

Nutrition