These chili lime shrimp tacos have all the best flavor from the grill, and slathered with creamy chipotle sauce.
Talk about instant gratification: these shrimp tacos take just a little bit of prep, but actual cook time is only 5 minutes! Making this recipe even easier, I use Hardcore Carnivore Meatchelada as my seasoning. It’s a premixed chili lime that uses earthy guajillo chillies and real lime juice.
2 lb shrimp – peeled and deveined
Spray oil 2 tablespoons Hardcore Carnivore Meatchelada seasoning 1 cup sour cream 3.5 oz canned chipotle peppers 2 cups shredded cabbage or coleslaw mix 16 corn tortillas
Start by preparing the chipotle crema. Blend the sour cream with the canned chipotle (do not drain) using a blender or immersion blender. Set aside.
Next, prepare the shrimp for grilling. Thread the shrimp onto skewers to make them easier to handle on the grill, 4-7 shrimp per skewer (depending on the size of the shrimp and skewers. Metal skewers are recommended to avoid burning).
Season the shrimp skewers well on both sides with Meatchelada chili lime seasoning, then spritz with some spray oil.
Light a grill for medium-low cooking, about 300f with the charcoal spread out across the grate.
Place the tortillas over the charcoal for 10-20 seconds per side to warm them and make them flexible, then place into a piece of folded foil to keep warm.
Place the shrimp skewers over the coals, and cook for 2-3 minutes per side. Remove from heat, then slide off the skewers.
To assemble the tacos, layer two tortillas, then add in some cabbage mixture. Layer 3-4 shrimp on top, then finish with a drizzle of the chipotle crema and a wedge of fresh lime on the side.
If you prefer, tacos can also be assembled with a single tortilla.