Taco night just got an upgrade. These shrimp tacos are fresh, zesty, and packed with flavour - the perfect way to turn one pack of Larry’s Catch coldwater shrimp into a quick weeknight dinner or a fun weekend meal. The chipotle crema adds just the right amount of smoky heat to make every bite irresistible.
Ingredients (Serves 2)
- 8oz Larry’s Catch coldwater shrimp, thawed and patted dry
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- Salt and freshly ground black pepper, to taste
- 4 small flour or corn tortillas
- 1 cup shredded cabbage or coleslaw mix
- ½ avocado, sliced (optional)
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
Chipotle Crema
- 3 tbsp sour cream (or Greek yogurt)
- 1 tsp chipotle in adobo sauce (or chipotle powder)
- ½ tsp lime juice
Instructions
- In a small bowl, whisk together sour cream, chipotle, and lime juice to make the crema. Set aside.
- Toss shrimp with olive oil, chili powder, paprika, cumin, salt, and pepper.
- Heat a skillet over medium heat. Add shrimp and cook 2–3 minutes, just until warmed through and coated with seasoning.
- Warm tortillas in a dry skillet or directly over a flame for a few seconds until soft and pliable.
- Assemble tacos by layering shrimp, shredded cabbage, avocado slices, and a drizzle of chipotle crema. Garnish with cilantro and a squeeze of lime.
Why You’ll Love It
These tacos are fun, colourful, and full of bright, smoky flavour. One pack of shrimp makes four loaded tacos - perfect for sharing, but so good you may not want to.