Chipotle Shrimp Tacos
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Chipotle Shrimp Tacos

Made  times
rvelasquez 4

"Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime."
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30 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 41.9 g
  • 84%
  • Cholesterol:
  • 316 mg
  • 105%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
  2. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.


  1. 321 Ratings

Most helpful positive review

Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from on...

Most helpful critical review

Not much flavor considering all the ingrediants. The corn tortillas fell apart when I stuffed with the shrimp mixture. I added a black bean and corn pico salsa and avocado for flavor, but it was...

Most helpful
Most positive
Least positive

Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from on...

These shrimp were so easy and quick to make. Of course, the hardest part is making and prepping the items to put with it and shelling the shrimp. I made fresh corn tortillas and fresh guacamol...

My husband cooked this tonight and it was AMAZING! The one and only reason I gave it 4 stars instead of 5 is because he used only 1 chipotle pepper instead of 3. I really love spicy foods and ha...

I made these for some friends last weekend, and they were very good. Three peppers isn't enough, though. I used five and everyone's opinion was they probably needed two more. Still, a fun and ea...

Awesome recipe! I made a few alterations, used whole onion, 1 lb of raw medium shrimp. Kept everything else the same and my family devoured this one!

These were soooo good! They were easy to make. We figured out how important the lime juice was to this recipe when we prepared one taco with and one without. The one without the lime juice was p...

I made a couple of adjustments due to personal taste and what was on hand. I used canned chipotle sauce (minus the chiles) that was left over from another recipe this week. I also marinated the ...

These were very good and easy to prepare. I used raw shrimp instead of cooked. I also put more Chipotle peppers, but that made them very hot. My whole family really enjoyed them and I will def...

Really light and fresh, and just the right kick of spice! I heated the tortillas until slightly crispy, and topped with pico de gallo! Both my fiance and I really liked these!

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