Chipotle Shrimp Tacos

Chipotles in adobo sauce are a staple in our pantry. A small can goes a long way. I use it in a variety of dishes, from marinades to creamy sauces. These chipotle shrimp tacos highlight that versatility. This recipe features shrimp marinated in a chipotle lime sauce, stuffed into warm tortillas, and topped with a creamy chipotle sauce. As usual, we kept it light and fresh with low‑carb tortillas and extra "vegetable" toppings.

Let's get to it...

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INGREDIENTS

Shrimp

• 1.5 lb shrimp

• 1/4 cup olive oil

• 1 tsp oregano

• pinch of salt & pepper

• 1 lime, juiced

• 1 garlic clove

• 2-3 chipotles in adobo sauce

• optional: adobo seasoning

Toppings

• Cabbage, shredded

• Pico de gallo, diced onion, tomato, cilantro, jalapeño.

Pickled Red Onions

• 1 medium red onion

• 2 limes, juiced

• 1 tsp mexican oregano

• salt & pepper to taste

Chipotle Sauce

• 1/2 cup light mayo

• 1 - 2 limes, juiced

• 2 chipotle peppers in adobo sauce

• pinch of chicken bouillon

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INSTRUCTIONS

Add olive oil, 2-3 chipotle peppers, lime juice, oregano, and a pinch of salt and pepper to a blender cup. Blend until well combined. Please note that the marinade is a bit thick.

Pat the shrimp dry and place them in a large mixing bowl. Season with salt, pepper, adobo seasoning. Add the marinade, cover, and let sit for no more than 15-30 minutes, as the lime juice can start to cook the shrimp.

While shrimp is marinading, prep the shredded cabbage, pico de gallo, pickled onions, and the chipotle sauce.

Once marinated, heat a large pan over medium high heat.

Add a tablespoon of extra‑virgin olive oil to the pan and lay a single layer of shrimp to avoid crowding. Cook the shrimp for approximately 2–3 minutes on each side. Reduce the cooking time by a minute for smaller shrimp.

Once done, warm up your favorite tortillas and assemble the tacos.

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For the pickled onions, place sliced onions in a small mixing bowl, add lime juice, followed by oregano and a pinch of salt and pepper. Mix well, cover, and let the flavors to marinate in the fridge.

For the chipotle sauce, add mayo, lime juice, and 2–3 chipotles to a blender cup, then blend until well combined. If the sauce is too thick, add more lime juice until the desired consistency.

For macro trackers, remember to read individual nutrition labels. Three tacos contain approximately four ounces of shrimp, which is about 23‑27 grams of protein for that portion.

Enjoy!

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