Chipotle Shrimp Tacos with Cilantro-Lime Crema

Yield: 4 servings


Cilantro-Lime Crema:
    • 1/2 cup light sour cream
    • 1 Tbsp fresh lime juice
    • 3 Tbsp very finely chopped cilantro
    • 1 clove finely minced garlic
    • Salt and freshly ground black pepper
  • 1 lb medium shrimp, peeled, deveined and tails removed
  • 3/4 tsp chipotle chili powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground paprika
  • 1/4 tsp ground coriander
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 1 Tbsp olive oil

For serving:

  • Cotija cheese, crumbled
  • 2 avocados, peeled, cored and diced
  • 2 cups shredded red cabbage
  • 8 6-inch corn tortillas


For the Cilantro-Lime Sauce:

  • In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.
  • For the shrimp:
  • In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.
  • Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 – 4 minutes.

To assemble tacos:

  • Layer cabbage, shrimp, avocados and Cotija over taco shells. Drizzle with Cilantro-Lime Sauce.

Source: Cooking Classy