Chipotle Shrimp Tacos

Quick & easy, this weeknight dinner is on the table in no time!
Course Dinner, Lunch
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings


  • 4 tablespoons fresh lime juice
  • zest of 1 lime
  • ¼ cup extra virgin olive oil
  • 4 tablespoons honey
  • 2 tablespoons minced chipotle in adobo -seeds removed
  • 2 cloves garlic minced
  • 8 corn or flour tortillas
  • shredded lettuce
  • 10 grape tomatoes diced
  • 1/2 red onion diced
  • salt and pepper
  • 1 lb fresh shrimp peeled and deveined

Avocado Crema

  • ½ cup 0% Greek yogurt
  • 1 avocado creamed
  • 1 tablespoon minced chipotle in adobo -seeds removed
  • 1 tablespoon lime juice
  • zest of 1 lime
  • 1 clove garlic minced


  1. In a large zip-lock bag, combine the lime juice & zest, olive oil, honey, chipotle in adobo, and garlic. Season shrimp with salt and pepper and add to the bag. Marinate for about 20 minutes.
  2. To make the avocado crema, combine the Greek yogurt, chipotle in adobo, lime juice, zest and garlic in a small bowl or mini food processor. Mix until smooth (or consistency of your liking).
  3. Remove shrimp from the bag and thread onto metal skewers. Place on pre-heated grill, turning after 3 minutes. Grill another 2 minutes or so and remove to a plate. If cooking indoors, do the same on an indoor grill.
  4. To cook on the stovetop: Heat a large skillet over medium-high heat, remove shrimp for the bag and add to the hot skillet. Cook until bright pink on the bottom side, about 3 minutes. Flip and cook 1-2 minutes until cooked through and pink. Remove the shrimp to a plate.
  5. To assemble the tacos, top each tortilla with shrimp, tomatoes, onion, lettuce and cheese (I used Pepper Jack, but use whatever you have on hand) Drizzle the crema on top of your taco and enjoy!