Grilled Shrimp Tacos with Chipotle Crema
Grilled shrimp tacos with chipotle crema are absolutely delicious served with creamy avocado, cabbage and fresh cilantro/coriander.
Ingredients
- Shrimp. I prefer using frozen, peeled and deveined jumbo shrimp/prawns for this recipe.
- Extra virgin olive oil.
- Salt and black pepper.
- Taco seasoning. I always have a jar of my homemade taco seasoning on hand but feel free to use store-bought. My taco seasoning is made with garlic powder, cumin, chili powder/cayenne pepper, oregano and smoked paprika so it’s full of flavor and just delicious on everything from chicken to shrimp.
- Chipotle peppers. I use chipotles in adobo sauce. It’s most often found in cans and is available from most supermarkets or online Mexican food retailers. If you can’t find chipotles, use Jalapeno, Serrano or any spicy pepper/chilli of your choice. The result won’t be quite the same but you’ll still have a delicious, spicy sauce to serve with the tacos.
- Sour cream.
- Fresh lime juice.
- Cabbage.
- Avocado.
- Red onion.
- Fresh cilantro/coriander.
- Tortillas. I used flour tortillas but corn tortillas will also be delicious.
How to make grilled shrimp tacos
To make the crema, combine the sour cream, two chipotle peppers, 1 tablespoon of the adobo sauce they came in and a generous squeeze of lime juice in the jug of a blender (or use a food processor), then blend until smooth. Season to taste and set aside.
Thaw the frozen shrimp then pat dry. Add to a bowl then drizzle with olive oil and season generously with salt, pepper and a few tablespoons of taco seasoning and toss to coat in the spices. Heat a grill pan over medium-high heat (or grill the shrimp on an outdoor grill/barbecue/braai) then cook the shrimp in batches for 1-2 minutes per side until they are golden and starting to caramelize.
To assemble the tacos, heat the tortillas in a large pan then add a generous spoonful of the crema. Add shredded cabbage, chopped red onion and add the shrimp. Add cubed avocado and garnish with fresh cilantro/coriander. Serve immediately with extra lime wedges for squeezing.
What to put on shrimp tacos
Shrimp tacos are healthy and delicious but also super versatile. Pineapple salsa, guacamole or your favorite taco toppings will all be delicious.
Can I make this ahead?
The shrimp can be seasoned and kept in an airtight container in the fridge overnight. The chipotle crema will last for up to a week in the refrigerator in a sealed jar.
Shrimp recipes
- Grilled shrimp with jalapeño cajun butter
- Bang bang shrimp
- Easy Air Fryer Shrimp
- Shrimp Scampi pasta
Ingredients
For the chipotle crema
- 2 chipotles in adobo sauce + 1 tbsp adobo sauce
- 1 cup sour cream
- 1 tsp lime juice
- salt to taste
For the shrimp
- 750 g (1½lb) shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp taco seasoning
For the tacos
- 8 tortillas
- shredded cabbage
- 1 red onion finely chopped/sliced
- cubed avocado
- fresh cilantro/coriander
- lime wedges for serving
Instructions
- To make the crema, combine the sour cream, two chipotle peppers, 1 tablespoon of the adobo sauce they came in and a generous squeeze of lime juice in the jug of a blender (or use a food processor), then blend until smooth.
- Season to taste and set aside.
- Thaw the frozen shrimp then pat dry.
- Add to a bowl then drizzle with olive oil and season generously with salt, pepper and a few tablespoons of taco seasoning and toss to coat in the spices.
- Heat a grill pan over medium-high heat (or grill the shrimp on an outdoor grill/barbecue/braai) then cook the shrimp in batches for 1-2 minutes per side until they are golden and starting to caramelize.
- To assemble the tacos, heat the tortillas in a large pan then add a generous spoonful of the crema.
- Add shredded cabbage, chopped red onion and add the shrimp.
- Add cubed avocado and garnish with fresh cilantro/coriander.
- Serve immediately with extra lime wedges for squeezing.