• Easy

Serves 4-8


  • 1/2 avocado, pitted and peeled
  • 1/3 cup Mexican crema
  • 1 to 2 chipotle peppers in adobo, chopped
  • 2 tbsp chopped cilantro
  • 1 tsp lime juice
  • 1 tsp fine sea salt
  • 24 shrimp
  • 1 tsp smoked paprika
  • 8 small white corn tortillas, warmed on the grill
  • 1 1/2 cups shredded green cabbage
  • 1/2 cup crumbled cotija cheese
  • Chopped cilantro for garnish
  • Lime wedges for serving
  • Cooking oil for the grill

Instructions / directions

These easy shrimp tacos serve up a touch of heat from chipotles that is quickly cooled by smooth Mexican crema and buttery avocado. Crunchy cabbage, salty cotija cheese and zesty limes add the finishing touch to this meal. It is sure to spice up any ordinary backyard cookout.

Prep time: 20 minutes
Cooking time:  10 minutes
Makes:  8 tacos

Make the avocado crema by adding the avocado, crema, chipotle, cilantro, lime juice and salt to a small food processor or single-serve blender. Pulse until a thick, smooth dressing forms. Transfer to a medium bowl and set aside. Alternatively, you can mash all ingredients in a bowl with a fork and stir until smooth.

Thread the shrimp on pre-soaked wooden or metal grilling skewers, about 4-5 shrimp on each. Sprinkle both sides of the shrimp with the smoked paprika. Shrimp can be cooked directly on the grill without skewers if you have narrow grates that will prevent them from falling through.

Bring the grill to medium-heat, about 350 to 375°F. Brush the grate lightly with cooking oil. Grill the shrimp 2-3 minutes on each side, until cooked through. They will turn from gray to white and the edges will begin to darken from the flames.

Remove the cooked shrimp from the skewers and add them to the bowl with the chipotle avocado crema. Stir well to coat the shrimp.

Plate 8 tortillas and divide the green and purple cabbage among each. Top the cabbage with 3 shrimp. Sprinkle the shrimp with cotija cheese and cilantro. Serve with lime wedges.

ASC shrimp taco ingredients