chile-lime shrimp tacos

chile lime shrimp tacos



Chile-Lime Shrimp Tacos

  • 2 tablespoons olive oil
  • 1 lime, zested and juiced
  • 2 teaspoons honey
  • 2 teaspoons ancho chile powder
  • 1 jalapeno, seeded and minced
  • 1 1/2 lbs fresh shrimp (16/20 size per lb), peeled and deveined (tails removed is optional)
  • salt and pepper to taste
  • corn tortillas, warmed
  • 2 cups shredded cabbage
  • pico de gallo, for serving (see above notes for recipe)
  • lime wedges, for serving

Chipotle Sauce

  • 3/4 cup sour cream
  • 1/3 cup mayonnaise
  • juice of 1 lime
  • 1/2 teaspoon lime zest
  • 1 teaspoon honey
  • 2 chipotle peppers in adobo
  • 1 tablespoon adobo sauce
  • 1 clove garlic
  • 1/2 teaspoon kosher salt


  1. Make the chipotle sauce: place all the ingredients in the bowl of a food processor and process until smooth. Store in the fridge in an airtight container until ready to serve.
  2. Make the shrimp: In a large ziplock bag, combine the olive oil, lime juice and zest, chili powder, jalapeno, and honey. Add the shrimp to the bag, seal, and shake well to coat. Marinate for 30 minutes in the refrigerator.
  3. Preheat a cast-iron skillet over medium-high heat. Once the skillet is very hot, pour the bag of shrimp, with the marinade ingredients, into the skillet. Spread the shrimp in an even layer and allow to cook 2-3 minutes on one side without flipping. Once the shrimp have started to turn pink and curl a little, flip and cook for another 2-3 minutes. Season with salt and pepper.
  4. To assemble: place the shrimp in the warmed corn tortillas and top with shredded cabbage, pico, and chipotle sauce. Serve with lime wedges.
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