These chipotle shrimp tacos with corn salsa are packed full of flavor and perfect for a weeknight meal or serving to guests. If you like bland food, don’t make these! They’re great on their own or served up with a side of rice, a side salad or chips and guacamole. They are definitely going on our regular summer meal rotation.
Chipotle Shrimp Tacos
Ingredients
- 8 street tacos
- 1 pound fresh or frozen shrimp
- 1 container store bought guacamole or make from scratch as noted below
Corn Salsa
- 1 cup corn, fresh or frozen
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/8 cup fresh cilantro
- 2.5 ounces cotija cheese
- juice of 1/2 lime or 1 ounce
Chipotle Crema
- 1 container non-fat Greek yogurt (5.3 ounces)
- 2 canned chipotle peppers
- juice of 1/2 lime or 1 ounce
- 1 pinch of salt
- 3 tsp water
Guacamole
- 3 large ripe avocados, smashed
- 2 roma tomatoes, seeded and diced
- 1/4 cup diced red onion
- 1 jalapeno, diced (seeded if you don't like the heat)
- 1/4 cup fresh cilantro
- fresh lime juice to taste or 1/2 ounce
- salt to taste
Instructions
- Make corn salsa. Add fresh or frozen corn to a pan with extra virgin olive oil. Sautee over medium heat until corn is cook through and starts to char. Set aside and let cool. Once corn is cooled, add to a bowl with remaining corn salsa ingredients.
- Make chipotle crema. In a food processor, blend together the above ingredients until smooth.
- Make guacamole by mixing together the above guacamole ingredients. (You will have a small amount of leftover guacamole with the above.) You can also use store bought if preferred.
- Add shrimp (can use fresh or thawed from frozen) to a pan with extra virgin olive oil. Sautee over medium heat until shrimp is cooked through. Do not over cook shrimp as it becomes rubbery if over cooked. Season with salt and fresh cracked pepper to taste.
- Heat street tacos in a pan over medium heat until browned on both sides.
- Add guacamole to each taco. Top with shrimp, chipotle crema and corn salsa. Makes 8 tacos. Enjoy!
ALTERNATIVES TO SHRIMP
If you’re allergic to shrimp or just don’t care for it, try this recipe using chicken or steak instead. Both would be absolutely delicious.
ADJUSTMENTS FOR SERVING A CROWD
If you love this chipotle shrimp recipe, try doubling it and serving to a crowd. You could also serve it up buffet style so guests can make their own tacos with a variety of meat options, corn salsa, chipotle crema, guacamole, pico or other salsa, additional cheese, lettuce, and more! Just don’t forget the margs! 🙂
WHAT TO DO WITH LEFOTVER CHIPOTLE PEPPERS
Chipotle peppers freeze really well. So pop them in the freezer for next time. I often use them for chicken marinades to make chipotle chicken burrito bowls.
COTIJA NOTES
If you’ve never had cotija, it is a salty cheese. When using cotija, it’s important not to use too much salt when following the “salt to taste” instructions. Cacique and Trader Joe’s are the best brands that I have found. Occasionally I have a difficult time finding cotija. Queso fresco can be substituted as well. It is not quite as salty as cotija in my opinion.
MORE SUMMER RECIPES
Looking for other delicious recipes? Try my Open Faced Steak Sandwich, The Best Coleslaw You Will Ever Eat, No Bake Cheesecake Lemon Cups, or my Strawberry Rhubarb Tart.
I hope you love these chipotle shrimp tacos! Thanks for stopping by.
-The Chic(ish) Chick
Want more ideas like this and video tutorials? Check out my Instagram, TikTok, or Pinterest pages! Make sure to hit that follow button while you’re there!
