Chipotle Shrimp Tacos with Cilantro-Lime Crema

Sept 30 2017 /Courtesy of: Cooking Classy


Cilantro-Lime Crema

1/4 cup light sour cream

1/2 Tbsp fresh lime juice

1 1/2 Tbsp very finely chopped cilantro

1 clove finely minced garlic

Salt and freshly ground black pepper


1/2 lb medium shrimp, peeled, deveined and tails removed

1/4 tsp chipotle chili powder

1/4 tsp chili powder

1/4 tsp ground cumin

1/4 tsp ground paprika

1/4 tsp ground coriander

1/4 tsp salt, or to taste

1/4 tsp freshly ground black pepper

1 Tbsp olive oil

For serving:

Cotija cheese, crumbled

1 avocado, peeled, cored and diced

1 cups shredded red cabbage

2 6- inch corn tortillas, warmed*


  • 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, avocado and Cotija over tortillas. Drizzle with Cilantro-Lime Sauce.