How do I best store these tacos?

Store all components separately in the refrigerator. Shrimp for up to 2 days, coleslaw for 2–3 days, mayonnaise for 4 days, and guacamole preferably the same day. You can freeze shrimp for up to 2 months.

Can I also use pre-cooked shrimp?

Yes, that is possible. Just fry them very briefly so they don't dry out. Raw shrimp do add more flavor, though.

Can I make these tacos less spicy?

Yes, use less chipotle seasoning or choose a milder spice mix. You can also add extra yogurt to the sauce to make it smoother.

Can I make the tacos in advance?

You can prepare everything in advance, but only assemble the tacos just before serving. That way, they stay nice and fresh.

What else can I add to these tacos?

Corn, pickled red onion, feta, or extra lime juice pair very well with this and add even more flavor and texture.

Chipotle lime shrimp tacos

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15 minutes preparation + 10 minutes cooking

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Easy

Sometimes I crave tacos that really burst with flavor. These tacos with chipotle lime shrimp are unbelievably delicious: fresh, spicy, creamy, and super easy to make. I made them because I wanted to show another way to use the chipotle lime spice mix. With one simple spice mix, you can add extra flavor to sauces and dishes in no time.

I combine these tacos with fresh coleslaw,creamy guacamole and a pimped-up chipotle pickled mayonnaise. The result? Tacos bursting with flavor that are perfect for a quick weeknight meal or a cozy taco night.

Ingredients

What do you need?

Quantity: 4P (12 tacos)

For the tacos
12 small tacos or tortilla wraps
800 g large prawns, peeled and deveined
1 teaspoon chipotle lime spice mix
1 tablespoon oil

For the finishing touches
1 serving of guacamole
1 serving of coleslaw
1 portion of chipotle pickled mayonnaise
a handful of fresh coriander, roughly chopped

12 small tacos or tortilla wraps
800 g large prawns, peeled and deveined
1 teaspoon chipotle lime spice mix
1 tablespoon oil

1 serving of guacamole
1 serving of coleslaw
1 portion of chipotle pickled mayonnaise
a handful of fresh coriander, roughly chopped

Make it veggie!

Replace the shrimp with 400 g tofu (cubed, fried until crispy) or grilled vegetables such as bell peppers, zucchini, and corn. Season in the same way with the chipotle lime spice mix.

Preparation method

How do you make this?

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Pat the shrimp dry with paper towels. Mix them with the chipotle lime spice mix and the oil so that they are nicely and evenly seasoned.

Heat a pan over medium to high heat. Cook the shrimp for 1 to 2 minutes per side until they are just cooked and lightly colored. Remove them from the pan immediately so they remain juicy.

Heat the tacos or tortilla wraps in a dry pan. Fry them briefly on both sides until they are warm and light golden brown.

Assemble the tacos. Spread a spoonful of guacamole on each taco.

Place 2 to 3 shrimp on it.

Finish with a little coleslaw, a spoonful of chipotle pickled mayonnaise, and some coarsely chopped coriander.

Serve immediately while the shrimp are still warm.

Tips

Do not fry the shrimp for too long, otherwise they will become tough.
Use small tacos for the best street food feel.
Want some extra kick? Add some extra chili or lime juice just before serving.
Serve with a spicy margarita for a real taco night vibe.
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Refrigerator:Fried shrimp will keep for up to 2 days in a sealed container. Coleslaw will keep for 2 to 3 days. Guacamole is best eaten the same day, or at most 1 day with foil on top. Mayonnaise will keep for up to 4 days.
Freezer:You can freeze shrimp for up to 2 months. Thaw in the refrigerator and heat briefly in the pan. Do not freeze: guacamole, coleslaw, and mayonnaise.