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.

Yield: 4 servings (serving size: 2 tacos)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 21%
  • Fat: 6.4g
  • Saturated fat: 2.7g
  • Protein: 33.7g
  • Carbohydrate: 23.3g
  • Fiber: 3.3g
  • Cholesterol: 288mg
  • Iron: 5.4mg
  • Sodium: 730mg
  • Calcium: 140mg


  • 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. 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. 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. 3. Warm tortillas according to package directions.
  4. 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.
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