Mariscos KC-Inspired Spicy Shrimp Tacos with Salsa Bar

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Fresh shrimp sautéed in smoky chipotle and lime, served in warm tortillas with a vibrant homemade salsa bar for a customizable taco experience. This mexican-inspired seafood ready in about 25 minutes blends large shrimp peeled and deveined, olive oil, chipotle chili powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp peeled and deveined
• 2 tbsp olive oil
• 1 tsp chipotle chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 8 small corn tortillas
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 2 medium diced tomatoes
• 1 small seeded and minced jalapeño
• 1/2 tsp salt (for salsa)
• 1 tbsp fresh lime juice (for salsa)
• 1 cup shredded lettuce
• 1/4 cup sour cream
• 1 sliced avocado

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp chipotle chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, 1/4 tsp black pepper, and 2 tbsp fresh lime juice until shrimp are evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and add the shrimp mixture. Sauté for 3-4 minutes, stirring occasionally, until shrimp are opaque and slightly charred on edges. Remove from heat.
3. Step 3: For the salsa bar, combine 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 2 diced medium tomatoes, 1 small minced jalapeño (seeded for less heat), 1/2 tsp salt, and 1 tbsp fresh lime juice in a small bowl. Mix well.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble each taco by layering shredded lettuce (about 2 tbsp per taco), 3-4 shrimp, a spoonful of fresh salsa, a slice of avocado, and a dollop of sour cream (about 1 tsp).
6. Step 6: Serve immediately with extra lime wedges on the side for squeezing.