Chipotle BBQ Shrimp Tacos
Juicy shrimp seared hot and tossed in a smoky-sweet chipotle BBQ sauce, tucked into warm tortillas with crisp lime slaw and a cool creamy drizzle. Fast, flavorful, and halal-friendly for any taco night.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 cup BBQ sauce
- 1-2 chipotle peppers in adobo, minced
- 1 tablespoon adobo sauce (from the can)
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or coleslaw mix
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 cup sour cream or Mexican crema (optional drizzle)
- 1 avocado, sliced (optional)
- fresh cilantro, chopped, for garnish
- lime wedges, for serving
Instructions
- In a small bowl, whisk BBQ sauce, minced chipotle peppers, and adobo sauce; set aside.
- Pat shrimp dry. In a medium bowl, toss with olive oil, salt, pepper, smoked paprika, and garlic powder.
- Heat a large skillet over medium-high. Sear shrimp 2–3 minutes per side until opaque with light char.
- Reduce heat to medium-low. Add the chipotle BBQ sauce and toss to coat; cook 30–60 seconds until glossy, then remove from heat.
- Make slaw: in a bowl, combine cabbage, mayonnaise (or Greek yogurt), lime juice, and honey; season to taste with salt and pepper.
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- Assemble tacos: add a spoonful of slaw to each tortilla, top with chipotle BBQ shrimp, and drizzle with crema or sour cream.
- Garnish with cilantro, avocado slices if using, and a squeeze of lime. Serve immediately.
Nutrition
Serving: 1serving (2 tacos)Calories: 380kcalCarbohydrates: 28gProtein: 22gFat: 20gSaturated Fat: 4gCholesterol: 160mgSodium: 720mgFiber: 2gSugar: 6g
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