Chipotle Shrimp Tacos

Chipotle Shrimp Tacos Recipe
Photo: Randy Mayor; Styling: Jan Gautro

Dish up flavorful shrimp tacos seasoned with chipotle chile powder in about 15 minutes.


4 servings (serving size: 2 filled tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 366
Caloriesfromfat 29 %
Fat 11.8 g
Satfat 1.6 g
Monofat 5.5 g
Polyfat 2.6 g
Protein 37.7 g
Carbohydrate 28.2 g
Fiber 5.4 g
Cholesterol 259 mg
Iron 4.6 mg
Sodium 747 mg
Calcium 121 mg


2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile powder
32 peeled and deveined large shrimp (about 1 1/2 pounds)
1 teaspoon olive oil
8 (6-inch) white corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and cut into 16 slices
3/4 cup salsa verde


1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.

3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.

Beer note: An orange peel–infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat. —Jeffery Lindenmuth

David Bonom,

Cooking Light

November 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note