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Close-up of shrimp tacos showing seared shrimp with spice crust and chipotle crema drizzle — shrimp tacos
Abdul Rehman

Shrimp Tacos with Crispy Slaw and Chipotle Crema

Seasoned shrimp seared in a hot skillet, piled into charred corn tortillas with tangy lime slaw and smoky chipotle crema. This shrimp tacos recipe is fast enough for any weeknight and flavorful enough that it doesn't need any shortcut to justify making it.
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Prep Time 15 minutes
Cook Time 8 minutes
Marinate Time 10 minutes
Total Time 33 minutes
Course: Main Course
Cuisine: Mexican
Calories: 445
Ingredients Method

Ingredients
  

For the Shrimp
For the Slaw
For the Chipotle Crema
For Assembly
  • 500 g 1 lb large shrimp (21-25 count), peeled, deveined, tails removed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 2 cups 170g green cabbage, finely shredded
  • 1/2 cup 40g red cabbage, finely shredded
  • 3 tbsp fresh cilantro roughly chopped
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup 120g full-fat sour cream
  • 2 chipotle peppers in adobo sauce finely minced, plus 1 tsp adobo sauce
  • 1 tbsp fresh lime juice
  • 1 small garlic clove finely minced
  • 1/4 tsp fine salt
  • 8 small corn tortillas 6-inch / 15cm
  • 1 ripe avocado sliced
  • Lime wedges to serve
  • Fresh cilantro leaves to garnish
  • Pickled jalapeño slices optional

Method
 

  1. Step 1: Combine shredded green and red cabbage, cilantro, lime juice, honey, salt, and pepper in a large bowl. Toss well and refrigerate.
  2. Step 2: In a small bowl, stir together sour cream, minced chipotle peppers, adobo sauce, lime juice, garlic, and salt until smooth. Set aside.
  3. Step 3: Pat shrimp completely dry with paper towels. Toss with smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and pepper. Add olive oil and lime juice, toss again, and marinate 10 minutes at room temperature.
  4. Step 4: Heat a cast iron skillet over medium-high heat for 2 minutes. Add shrimp in a single layer. Cook 2 minutes undisturbed. Flip and cook 1 to 2 more minutes until fully pink throughout, loosely curled, and the internal temperature reaches 63°C (145°F). Transfer to a plate.
  5. Step 5: Char each corn tortilla directly over a medium gas flame using tongs, about 1 minute per tortilla. Or heat in a dry skillet over high heat for 30 to 45 seconds per side. Wrap in a kitchen towel to keep warm.
  6. Step 6: Fill each warm tortilla with 3 to 4 shrimp, a generous spoonful of slaw, avocado slices, and a drizzle of chipotle crema. Top with cilantro leaves, jalapeño if using, and a squeeze of fresh lime. Serve immediately.