Chipotle Shrimp Tacos

Chipotle Shrimp Tacos Recipe at The Little Shop of Olive Oils

These Chipotle Shrimp Tacos are bold, smoky, fresh, and exactly the kind of easy meal that feels perfect for warm nights, taco Tuesdays, or casual summer dinners. The shrimp cook quickly, the slaw comes together in minutes, and every bite has that perfect mix of heat, crunch, and bright lime flavor.

What really makes this recipe shine is our Chipotle Premium Olive Oil. It adds a smooth, smoky warmth to the shrimp without needing a long marinade or complicated seasoning. A little smoked paprika and garlic powder bring even more depth, while the creamy lime slaw keeps everything fresh and balanced.

Served in warm corn tortillas with cilantro and a squeeze of lime, these homemade chipotle shrimp tacos are simple, flavorful, and just a little bit special. They’re perfect on their own, but even better with a bright summer salad, grilled corn, or Pineapple White Balsamic side dish.

Chipotle Shrimp Tacos

The Little Shop of Olive Oils

Servings

4 servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

390

Cuisine

Mexican Inspired

Category

Main Courses

Smoky, fresh, and easy to make, these Chipotle Shrimp Tacos use Chipotle Premium Olive Oil, warm corn tortillas, creamy lime slaw, and fresh cilantro for a flavorful taco night favorite.

Chipotle Shrimp Tacos

Ingredients

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

Directions

  1. In a bowl, combine the shrimp, 2 tablespoons Chipotle Premium Olive Oil, smoked paprika, garlic powder, salt, and pepper. Toss until the shrimp is well coated.

  2. Heat a skillet over medium-high heat.

  3. 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.

  4. In a small bowl, mix the shredded cabbage, mayonnaise, ½ tablespoon of remaining Chipotle Premium Olive Oil, and lime juice. Season with a pinch of salt, pepper, and smoked paprika to taste.

  5. Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and slightly charred.

  6. Place a small amount of slaw on each tortilla.

  7. Top with a few shrimp.

  8. Garnish with fresh cilantro and an extra squeeze of lime juice.

  9. Serve the chipotle shrimp tacos with lime wedges on the side.

0 comments

Leave a comment

Please note, comments need to be approved before they are published.