Chipotle Shrimp Tacos-The Little Shop of Olive Oils

Chipotle Shrimp Tacos


  • 1 lb. shrimp, peeled and deveined
  • 2 ½ tablespoons Chipotle Premium Olive Oil, divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
  • Lime wedges for serving


  • In a bowl, combine the shrimp, 2 tablespoons chipotle olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the shrimp is well coated.
  • Heat a skillet over medium-high heat.
  • Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.
  • In a small bowl, mix the shredded cabbage, mayonnaise, ½ tablespoon of remaining olive oil, and lime juice. Season with a pinch of salt and pepper and smoked paprika to taste.
  • Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and slightly charred.
  • Place a small amount of slaw on each tortilla.
  • Top with a few shrimp.
  • Garnish with fresh cilantro and an extra squeeze of lime juice.
  • Serve the chipotle shrimp tacos with lime wedges on the side.
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