20-Minute Shrimp Tacos (With THE BEST Shrimp Taco Sauce!)

Ingredients

• 0.5 cup Mayonnaise (regular, room temperature)
• 2 tablespoon Lime Juice (freshly squeezed from 1 lime)
• 1 piece Chipotle Pepper in Adobo (minced from canned chipotles in adobo)
• 2 tablespoon Cilantro Leaves (chopped finely)
• 1 clove Garlic (roughly chopped)
• 0.75 teaspoon Kosher Salt
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Black Pepper
• 1 pound Jumbo Shrimp, Peeled and Deveined (16‑25 shrimp per pound, thaw if frozen)
• 3 tablespoon Vegetable Oil (for coating shrimp and pan; neutral oil recommended)
• 8 pieces Corn Tortillas (small, 6‑inch; warm before serving)
• 1 cup Cabbage, Green (shredded thinly)
• 1 lime Lime Wedges (cut into wedges for serving)

Instructions

1. Make Chipotle Lime Sauce

   Add mayonnaise, lime juice, minced chipotle pepper, chopped cilantro, roughly chopped garlic, and kosher salt to the mini food processor. Blend on high for about 45 seconds until smooth and creamy. If you don’t have a processor, combine everything in a small mixing bowl and stir until well mixed.

   Time: PT2M

2. Warm Corn Tortillas

   Heat a non‑stick skillet over medium‑low. Place each corn tortilla directly on the skillet (or on a clean grate over a gas burner) and cook until the edges begin to brown or the tortilla bubbles, about 10‑15 seconds per side. Keep tortillas warm in a tortilla warmer or a clean kitchen towel.

   Time: PT2M

   Temperature: medium‑low

3. Prepare Chili Spice Rub

   In a small bowl combine chili powder, garlic powder, kosher salt, and black pepper. Stir until evenly mixed and set aside.

   Time: PT1M

4. Dry the Shrimp

   Lay peeled, deveined shrimp in a single layer on a few sheets of paper towels. Cover with another layer of paper towels and gently press to absorb excess moisture.

   Time: PT2M

5. Season the Shrimp

   Transfer the dried shrimp to a mixing bowl. Drizzle with about 1 tablespoon of oil, then sprinkle the chili spice rub over the shrimp. Toss until each shrimp is evenly coated.

   Time: PT2M

6. Cook the Shrimp

   Heat the large sauté pan over medium heat and add the remaining 2 tablespoons of oil. When the oil shimmers, add the shrimp in a single layer. Cook 2‑3 minutes on the first side until pink and opaque, then flip and cook another 2‑3 minutes. Remove from heat once fully cooked.

   Time: PT6M

   Temperature: medium

7. Assemble the Tacos

   Place two warmed corn tortillas on a plate (double‑layer). Add a handful of cooked shrimp, top with shredded cabbage, a drizzle of chipotle lime sauce, a sprinkle of fresh cilantro, and a squeeze of lime wedge.

   Time: PT2M

8. Serve

   Enjoy the tacos hot, accompanied by extra lime wedges and any remaining sauce on the side.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

20g

Fat

10g

Fiber

2g