These Shrimp Tacos with Chipotle Cream was a hit in my little household over the weekend. We have a thing for good Mexican food. I grew up in Bangkok Thailand, where it is full with spices and herbs, so Mexican food is up my alley. Granted my tolerance for spicy food has gone down a bit since I’ve been here for over 20 years. My husband though, he can take spicier food than me and trust me, he’s as white as my Jasmin rice, born and bred in the Midwest. The whole thing is a mystery to me. ha ha
Throughout the years, I’ve tried to make a few Mexican dishes. Things like, Chipotle Pulled Pork (for tacos, nachos, burritos, pulled pork bowl), Guacamole, Fajitas, Roasted Tomato Salsa, Caramel Flan and of course these Shrimp Tacos with Chipotle Cream. You can use chicken, pork or beef, doesn’t matter. The key is the spice mix for the grilled shrimp that I can proudly say I came up with.
Here they are, seems like a lot but you can use them to make other Mexican dishes or my other favorite, Firebirds Chicken Pasta.
Let’s cook some food!
The name is Shrimp Tacos with Chipotle Cream. So, we’ll make Chipotle Cream first. Follow this link for the easiest recipe you’ll ever make, Chipotle Cream. It only takes 3 ingredients, sour cream or Greek yogurt, chipotle peppers in adobo sauce and a little bit of agave or honey. Blend everything in a a food processor
Also, if you like salsa, you might want to try this Roasted Tomato Salsa recipe. I like to put a big dollop on my tacos and of course, taco night wouldn’t be completed without chips and salsa.
Next, mix all the spices and olive oil in a medium bowl. Add the shrimp and toss until all the shrimp coated with the spice mixture.
Grill until they turn pink and curl up. Do not over cook them, it will only take a couple minutes on each side. I use my indoor grill pan
To assemble, warm the taco shells for a couple minutes on each side on the grill. You don’t even need to clean it, the flavor on the bottom of the grill will add more flavor to the taco shells. Then add a few shrimp, diced avocado, chopped red onion, Chipotle Cream, some Roasted Tomato Salsa and cilantro leaves. Serve with slices of lime (optional).
I promise before your first bite that you will love it. 🙂 Happy taco day. Actually, everyday should be taco day!
Here’s another picture of my husband’s. Love how he rolled them up like little burritos.
Hope you give this Shrimp Tacos with Chipotle Cream a try. Here’s the recipe card for you and comment box on the bottom. Please let me know how it goes.
- 1 lb. medium shrimp, peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 tablespoon olive oil
- 8 small taco shells
- 2 avocados, diced
- ½ red onion, chopped
- cilantro leaves
- 8 slices of lime (optional)
- 1 cup Chipotle Cream (see Chipotle Cream recipe)
- 1 cup Roasted Tomato Salsa (see Roasted Tomato Salsa recipe)
- Mix all the spices and olive oil in a medium bowl. Add the shrimp and toss until all the shrimp coated with the spice mixture.
- Grill until they turn pink and curl up. Do not over cook them, it will only take a couple minutes on each side.
- To assemble, warm the taco shells for a couple minutes on each side on the grill. Add a few shrimp, diced avocado, chopped red onion, Chipotle Cream, some Roasted Tomato Salsa and cilantro leaves. Serve with slices of lime (optional).
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