Seared Chipotle-Shrimp Tacos

The smoky homemade chipotle rub heats up the shrimp, packing each taco with a spicy punch. Freshly diced tomatoes, sour cream, and a cilantro-lime salad temper the heat a bit.


4 servings (serving size: 2 tacos)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 278
Caloriesfromfat 21 %
Fat 6.4 g
Satfat 2.7 g
Protein 33.7 g
Carbohydrate 23.3 g
Fiber 3.3 g
Cholesterol 288 mg
Iron 5.4 mg
Sodium 730 mg
Calcium 140 mg


2 teaspoons cumin seeds
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chipotle powder
1 teaspoon chili powder (such as McCormick)
1/4 teaspoon salt
1 1/4 pounds peeled and deveined medium shrimp
1 1/2 cups shredded lettuce
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
Cooking spray
8 (5-inch) corn tortillas
1/2 cup diced tomato
1/2 cup tomatillo salsa
1/2 cup reduced-fat sour cream


1. Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. In a separate bowl, toss together lettuce, cilantro, and lime juice; cover and chill.

2. Heat a cast-iron grill pan or skillet over medium-high heat. Coat pan with cooking spray; add shrimp, and cook 3 to 4 minutes per side or until shrimp are done.

3. Warm tortillas according to package directions.

4. Divide shrimp evenly among tortillas. Top each tortilla with 1/4 cup lettuce mixture, 1 tablespoon diced tomato, 1 tablespoon tomatillo salsa, and 1 tablespoon sour cream; fold tortillas in half.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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