Chipotle Lime Shrimp Tacos – Fresh, Spicy & Ready in 20 Minutes

2 tablespoons olive oil

2 cloves garlic, minced

½ teaspoon ground cumin

½ teaspoon smoked paprika (or regular paprika)

½ teaspoon salt

¼ teaspoon black pepper

For the Crunchy Slaw

• 2 cups finely shredded green or purple cabbage (or a mix)

• ¼ cup finely chopped red onion (or green onion)

• ¼ cup chopped fresh cilantro

• 2 tablespoons lime juice

• 1 tablespoon olive oil

• Salt and pepper to taste

For the Creamy Chipotle Lime Sauce

• ½ cup sour cream or Greek yogurt

• 1 tablespoon mayonnaise (optional, for extra richness)

• 1 tablespoon lime juice

• 1 teaspoon chipotle in adobo (or ½ teaspoon chipotle powder)

• 1 small clove garlic, very finely minced or grated

• Salt to taste

For Assembling the Tacos

• 8–10 small corn or flour tortillas

• Extra lime wedges

• Fresh cilantro leaves

• Optional toppings: diced avocado, sliced radishes, crumbled queso fresco or feta, jalapeño slices

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Step 1 – Marinate the Shrimp

1. Place the cleaned shrimp in a medium bowl.

2. Add lime juice, lime zest, chopped chipotle, olive oil, garlic, cumin, smoked paprika, salt and black pepper.

3. Toss well so every shrimp is coated in the marinade.

4. Let sit for 10–15 minutes while you prepare the slaw and sauce.

   • You don’t need a long marinade; acid from the lime can “cook” shrimp if left too long.

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Step 2 – Make the Crunchy Slaw

1. In a large bowl, combine:

   • Shredded cabbage

   • Red onion

   • Cilantro

2. Drizzle with lime juice and olive oil.

3. Season with salt and pepper, then toss until everything is coated.

4. Taste and adjust: add more lime or salt if needed.

This slaw should be bright and fresh, not heavy. It’s your crunchy contrast to the warm, spicy shrimp.

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Step 3 – Stir Together the Creamy Chipotle Lime Sauce

1. In a small bowl, mix:

   • Sour cream or Greek yogurt

   • Mayonnaise (if using)

   • Lime juice

   • Chipotle in adobo

   • Garlic

2. Stir until smooth.

3. Add a pinch of salt to taste.

4. If you want it thinner (for drizzling), add a tiny splash of water or lime juice until it reaches your desired consistency.

This sauce balances the smoky heat with cool creaminess—perfect for topping the tacos.

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Step 4 – Cook the Shrimp

1. Heat a large skillet over medium-high heat.

2. When hot, add a drizzle of oil (if your pan needs it).

3. Add the marinated shrimp in a single layer.

4. Cook for about 2 minutes per side, just until the shrimp turn pink and opaque and form a gentle “C” shape.

   • Don’t overcook them; overcooked shrimp get rubbery.

5. Remove from heat immediately once done.

If there’s extra marinade in the bowl, you can pour a little into the hot pan in the last 30 seconds and let it bubble to coat the shrimp in extra flavor.

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Step 5 – Warm the Tortillas

You can warm the tortillas in three ways:

• On a dry skillet:
  Place tortillas in a hot dry pan for ~30 seconds per side until soft and slightly charred in spots.

• Directly over gas flame:
  Carefully place each tortilla over a low gas flame for a few seconds, turning with tongs, for a lightly charred taste.

• In the microwave:
  Wrap a stack of tortillas in a clean, slightly damp kitchen towel and microwave for 20–30 seconds until warm and pliable.

Keep warm tortillas covered with a towel so they stay soft.

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Step 6 – Assemble the Chipotle Lime Shrimp Tacos

Now the fun part:

1. Place a warm tortilla on a plate.

2. Add a small handful of crunchy slaw as the base.

3. Top with 3–4 shrimp (depending on size).

4. Drizzle with creamy chipotle lime sauce.

5. Garnish with fresh cilantro leaves and an extra squeeze of lime.

6. Add any extra toppings you like: avocado, radish slices, queso fresco, jalapeños.

Repeat with the rest of the tortillas and serve immediately while everything is warm and fresh.

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Tips & Variations

• Adjust the heat:

  • For milder tacos, reduce the chipotle and skip the cayenne.

  • For spicier tacos, add extra chipotle or a pinch of chili flakes.

• Make it lighter:
  Use plain Greek yogurt instead of sour cream and skip the mayonnaise in the sauce.

• No shrimp?
  You can use the same marinade and method with small strips of fish (like cod, tilapia, or mahi-mahi) or even chicken.

• Meal prep idea:

  • Make the slaw and sauce ahead of time and keep them in the fridge.

  • Marinate and cook the shrimp just before eating for best texture.

• Serve with:

  • Mexican rice

  • Black beans

  • Grilled corn

  • Simple side salad with lime dressing