Chipotle Maple Shrimp Tacos - the best easy to make taco recipe. These tacos are high in protein and have over 30 grams of protein per serving thanks to the greek yogurt and shrimp. Also, they are super easy to make and ready in less than 30 minutes.
For more amazing taco recipes try pumpkin black bean tacos or my hot honey shrimp tacos.
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Why you'll love these spicy shrimp tacos with avocado crema
It is pescatarian and can be made dairy free and gluten free.
Thanks to the shrimp and greek yogurt these tacos are high in protein.
It is perfect the perfect healthy and easy to make dinner.
Ingredients for shrimp tacos with purple cabbage slaw
- shrimp
- cumin
- chili powdr
- garlic
- chipotle pepper
- tomato paste
- butter
- greek yogurt
- avocado
- cilantro
- garlic
- cabbage
See the recipe card for full information on ingredients and quantities.
Substitutions
- cilantro - can be subbed with parsley.
- greek yogurt - feel free to use unsweetened vegan yogurt. Keep in mind this will lower the protein content of the recipe.
Step-by-Step Instructions
Step 1
Marinate shrimp.
Step 2
Blend together avocado crema.
Step 3
Mix together cabbage slaw.
Step 4
Step 4 text
Storage instructions
You can store the extra tacos in a sealed container in your fridge for up to 24 hours. You can reheat these tacos in the microwave or oven.
Recipe Pro-Tips
I prefer using corn tortillas for this recipe but flour also works. My favorite tortilla brand is Mi Rancho.
Costco has an amazing deal on wild caught shrimp. I love their frozen argentine shrimp.
Recipe FAQS
Yes, you can use vegan yogurt, I recommend coconut if you are going to go this route.
Shrimp are high in protein and omega-3s as well as vitamins like potassium.
This depends on the taco shell you choose to use. Corn tortillas are gluten free.
Other taco recipes to try
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Chipotle Maple Shrimp Tacos
Equipment
Ingredients
shrimp
- ½ lb shrimp about 18-21 shrimp (3-4 shrimp per taco)
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- 2 cloves garlic - minced
- 1 teaspoon maple syrup
- 1 chipotle pepper + 2 teaspoon salt (from canned chipotle peppers in adobo sauce)*
- 1 tablespoon tomato paste
- 1 tablespoon butter or avocado oil I prefer butter for more flavor
crema
- ¼ cup unsweetened greek yogurt
- ½ avocado
- ½ cup cilantro
- 2 cloves garlic
- juice from 1 lime
- ½ teaspoon salt
Slaw
- 2 cups shredded purple cabbage can use green but I prefer purple
- 2 tablespoons crema (from above)
Other ingredients
- 6 taco shells can use corn, grain free, flour or whatever you prefer
Instructions
- Add shrimp to a bowl, toss with all ingredients under the shrimp section, set aside. You can marinate the shrimp for up to 24 hours but I recommend at least 10 minutes.
- Add all crema ingredients to a blender or food processor, blend until smooth.
- Add shredded cabbage to a bowl and toss together with crema.
- Add butter to a skillet over medium heat. Add shrimp to the skillet and sear for 90 seconds - 2 minutes each side, until cooked through.
- Warm taco shells on the stove top or in the microwave. To warm on a gas stove top turn the heat up to medium and cook taco shells for 30 seconds on each side. To warm up in the microwave heat taco shells for 30-60 seconds.
- Assemble tacos by spreading 1-2 tablespoons of crema on each taco shell, then topping with shrimp and cabbage.
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