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Spicy Shrimp Adobo Tacos

Spicy Shrimp Tacos with Creamy Adobo Sauce

These are impossible not to make over and over again.
5 from 2 votes


For the Creamy Adobo Sauce:

  • 5 teaspoons Adobo sauce (from a can of Chipotle peppers in adobo sauce; 11 ounce can)
  • 1/4 cup sour cream
  • 1/2 of a whole Lime, juiced
  • 2 dashes salt

For the Tacos:

  • 4 corn tortillas
  • 12 large raw shrimp deveined, cleaned and shells removed
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 3 dashes sea salt
  • 1-1/2 tablespoons olive oil
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped red onion
  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 whole lime cut into quarters (for serving)


For the Creamy Adobo Sauce

  • In a small bowl add the Adobo sauce, sour cream, lime juice, and salt. Mix until creamy and set aside.

For the Tacos:

  • In a medium size bowl, add the shrimp, chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp are coated with the spices.
  • Heat a medium size skillet on medium heat and add olive oil. 
  • To the pan, add the shrimp. Turn the shrimp as they cook until each side is lightly browned and fully cooked (about 6 minutes in total). 
  • Turn off the heat and transfer the shrimp on to a cutting board.  Reserve the olive oil that's left in the pan.
  • Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.
  • Warm the corn tortillas in the microwave for about 10 to 12 seconds.
  • Top each tortilla with shrimp, onion, cilantro, and green and purple cabbage. Drizzle the creamy Adobo sauce on top. 
  • Serve while the tortillas are still warm, and with a quarter piece of lime with each taco.