Shrimp cook so fast that taco night can be a true weeknight move. Chipotle in adobo, cumin, and lime coat the shrimp; a hot skillet gives charred edges.
Stir a two-ingredient lime crema and warm tortillas while the shrimp cook; dinner lands around the 22-minute mark.
Ingredients
- Sour cream or crema; lime juice; pinch salt
- 1¼ lb peeled deveined shrimp; adobo sauce; olive oil
- Cumin; kosher salt; smoked paprika; garlic; lime
- 8–10 warm tortillas; shredded cabbage; cilantro
- Lime wedges; avocado or salsa optional
Method
- Stir crema with lime and salt.
- Pat shrimp dry and toss with adobo, oil, cumin, salt, paprika, garlic, and lime.
- Cook in a hot oiled skillet 2 minutes without moving.
- Flip and cook 1–2 minutes until opaque; do not overcook.
- Warm tortillas and build with cabbage, shrimp, crema, cilantro, and lime.
Cook’s note
Adobo sauce gives smoky heat without chopping a whole chile. Add minced chipotle only for serious spice.
What to serve
Cilantro-lime rice, cumin black beans, chips and salsa, or cucumber salad.
Make-ahead
Mix crema and spice shrimp up to 4 hours ahead. Cooked shrimp keep 2 days and reheat gently.
Troubleshooting
Watery shrimp were wet or crowded; pat dry and use batches. Balance heat with crema and cabbage.