Grilled Chipotle Shrimp Tacos Recipe Vegetarian Option Included

CookingWithCarolyn's picture

Jun. 04, 2016

Grilled Chipotle Shrimp Tacos


Shrimp 1 Pound , devein (((((Size 31
Mexican oregano 1/2 Teaspoon
Ground cumin 1/2 Teaspoon
Kosher salt 1/2 Teaspoon
Garlic powder 1/2 Teaspoon
All purpose seasoning 1 1/2 Teaspoon (((((Grand Diamond)))))
Chipotle peppers in adobo sauce 7 Ounce
Corn tortillas/Flour tortillas 10
Shredded cabbage 2 Cup (32 tbs)
Salsa 2 Cup (32 tbs) (((((Your Choice)))))
Chopped green onions To Taste
Diced avocado To Taste
Diced tomatoes To Taste
Cotija cheese To Taste
Sour cream To Taste
Vegetable oil 1 Tablespoon



Remove the chipotle peppers from the can, reserve the adobo sauce in a bowl, and finely dice all of the peppers. Mix the peppers back into the bowl with the adobo sauce. Set aside. Combine the cleaned shrimp with all of the seasonings, 2 Tablespoons of vegetable oil, and 4 Tablespoons (or more if you like) of the pepper/adobo mixture. Mix well and let it marinate at room temperature for about 20 to 30 minutes.

Meanwhile prepare the listed, or your favorite, taco fixings. Rub each tortilla with vegetable oil and lightly toast them on both sides in a skillet, or on a griddle, over medium-high heat. Keep them warm until the tacos are ready to be made.

Using a stove top grill over medium-high heat and grill the shrimp for about 1 minute on each side. You may also sauté the shrimp and sauce in a skillet for 2 to 3 minutes. Once done, place 5 to 6 shrimp in each taco shell and top with the desired toppings. Eat immediately

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1725Calories from Fat 299

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 6158 mg256.58%

Total Carbohydrates 235 g78.3%

Dietary Fiber 13 g52%

Sugars 28 g

Protein 118 g236%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet