Seared Chipotle Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy shrimp seared with smoky chipotle seasoning, topped with a smooth avocado crema and fresh cabbage slaw in warm tortillas. This Mexican recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, chipotle chili powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 tsp chipotle chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 2 tbsp olive oil
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro leaves
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp water
• 1/4 tsp salt (for crema)

Blenders that make this properly smooth → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled shrimp with 2 tsp chipotle chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tsp salt until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned shrimp and cook for 2-3 minutes per side until shrimp are pink and opaque, with slightly charred edges.
3. Step 3: Meanwhile, in a small bowl, toss 2 cups shredded green cabbage with 2 tbsp fresh lime juice and 1/4 cup chopped cilantro, seasoning lightly with salt.
4. Step 4: For the avocado crema, puree 1 ripe avocado with 1/4 cup sour cream, 2 tbsp water, and 1/4 tsp salt in a blender or with a fork until smooth and creamy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
6. Step 6: To assemble, spread a spoonful of avocado crema on each tortilla, top with seared chipotle shrimp and a handful of cabbage slaw. Serve immediately with lime wedges if desired.