Chipotle Shrimp Tacos

These were fantastic, particularly considering that I went from frozen shrimp to sitting at the table in about 20 minutes!!! they were delicious! I added lettuce, tomato, a little onion, and tomatillo salsa from the farmers market. Next time I will serve them with my chipotle sauce - simply chipotle sauce from the can mixed with sour cream or mayo - whatever is in the fridge - this will be made often

Very easy to put together and the spice rub is great.

This was just ok. I thought the spice was fine. I think making a guacamole vs. using just avocado slices might help. Angel hair cabbage with a squeeze of lime juice might be better than the iceberg lettuce. I served it along side a black bean and corn salad. Nice that it went together quickly once the shrimp were peeled.

The spice overpowered the shrimp

Delicious and EASY! Made these with the tomatillo sauce from the Spicy Shrimp Tacos with Grilled Tomatillo Salsa recipe from Cooking Light. We loved them! Agree that you can cut down on the sugar. Recommend leaving the cole slaw out so it will be room temperature when you put it in the hot tacos. Wrapped the filling in 2 tacos to prevent spillage. Added some cilantro and low fat sour cream to the taco. Recommend serving these with a blood orange margarita (use regular oranges if you can't find the blood oranges): http://www.creative-culinary.com/2012/02/blood-orange-margarita/ Happy Cinco de Mayo!

Love this recipe!! It's one of my go-to's now.

Simple for a quick fix but flavorful with simple spices. Don't need the sugar and sub the iceburg with shredded romaine. I give three stars because it's good but could be so much more.

This was a big hit at the dinner table! We were sad to see the leftovers go! We added a little queso fresco on top of the tacos which went nicely with the other flavors.

Love these tacos!!! Have made them on many special occasions. We cooked the shrimp in avocado oil (thought that was part of the recipe when it was first published?!?) and it really imparts some lovely flavor. Also swapped the lettuce for fresh grilled bell peppers and onions, yum.

Easy to make and delicious, go heavy on the cumin and chile powder or you will have bland tasting shrimp....warm the corn tortillas for about 5 minutes in the microwave to keep them from breaking apart. One of our family favorites!

I needed a quicky, easy and healthy recipe for dinner and these tacos really fit the bill! We didn't have iceburg lettuce on hand, so we chopped some spinach and used that in its place (also a little better for my diabetic husband). Even my children (7, 5 & 3) enjoyed it, though next time I will reserve some of the shrimp and make a few that are not as spicy for the preschoolers. The older children have already asked to have it again. In any mom's book, that's the sure sign of a winner! We served this with Mexican rice, though next time we might even try a tortilla soup as an option.

this recipe is so quick and easy and yet so tasty and satisfying. I have to keep myself from making it every week. When I know I have it on the menu I look forward to dinner all day!

As good as you get in Mexico. Definitely a simple spice combination but that's the beauty of it. Going into our regular rotation for sure. Try it you'll like it!!!!

The simplicity of this dish is what makes it so great and why it deserves 5 stars. It's tacos - how much fancier do you need to get?!? Personally, I love shrimp tacos and will go to our local mexican chain to get them - often. These are just as good if not better. I chopped up tomatoes, avocado and lettuce and put them on the table in individual bowls for everyone to add their own (along with the salsa verde). The next day I combined the left over veggies with the shrimp and had a little taco salad - yummy! I served the tacos with Fiesta Rice from CL which was a great compliment.

Come on folks. You give out 5 stars way too easily. This is not THAT great. It is good but it very basic with very simple spices. Also, I would hope that Cooking Light would pay more attention to nutritional value & use some thing other than iceberg lettuce. There are healthier & more flavorful choices.

This was great! My boyfriend loves spicey food and I'm more of a mild spice person but decided to try this anyway, we both loved it! I also added some diced tomatoes and it made it even more colorful and tasty. I am definitely making this again, and I think it would be a great dish for dinner parties.

This recepie was AMAZING!! I made this for dinner last night for my hubby and he thought it was one of the most flavorful and delicious meals we've made. We made some tortilla soup on the side and guacamole and it was awesome. Definitely will be in the rotation.

Made this for New Year's Eve supper, very quick & easy. Used half-and-half New Mexico green chile powder and regular chile powder. Added a bit of cilantro & scallion to the lettuce and offered both salsa verde & tomato salsa. Instead of the recommended beer, served a New Mexico "champagne" from Gruet with the meal -- which was actually great with the spicy shrimp.

A friend made this for dinner tonight, and it was fantastic! She noted that she used slightly less sugar given the first review. We thought it was outstanding and will definitely make this again.

The sugar completely ruined this dish. Yuck!