Chipotle Shrimp Tacos 🍤 ❤️ These are wonderfully flavorful and very easy to make. I like to call them “Quesatacos” because they combine the best elements of a taco and a quesadilla.
If you enjoyed this recipe, check out my Fusion Tacos!
Why You’ll Love Chipotle Shrimp Tacos
These tacos are cheesy, rich, and savory with a pleasant smoky heat from chipotle. They come together quickly, making them perfect for a fast weeknight dinner or an easy lunch that still feels special.
How To Prepare Chipotle Shrimp Tacos
1. Chop the shrimp into small pieces and pat them dry.
2. In a bowl, combine the shrimp with mayo, smoked paprika, oregano, coriander, and seasoned salt. Mix until the shrimp are evenly coated.
3. Heat a skillet with a little olive oil over high heat for about 2 minutes. Sear the shrimp for 2 minutes until lightly browned, then remove them from the pan.
4. Reduce the heat to medium-low. Add the chopped onion and minced garlic to the pan and cook until translucent. Stir in the chipotle adobo and cook for 2 minutes to release its smoky flavor.
5. Turn the heat back to medium, return the shrimp to the pan, and cook together for 1–2 minutes to finish. Remove from heat, squeeze fresh lemon over the shrimp, and stir in the butter until melted.
6. Heat a clean pan on high for 2 minutes. Place a slice of provolone in the pan, then top it with a tortilla so the cheese melts and forms a golden crust. Add a portion of shrimp, fold the tortilla over, and cook 1–2 minutes per side until slightly crispy and the cheese is nicely golden.
7. Serve the quesatacos hot, garnished with cilantro and your favorite salsa.
Substitutions and Variations
- You can swap provolone for your favorite melting cheese—Queso Oaxaca or Monterey Jack work especially well.
- Swap herbs to suit your taste; cilantro, parsley, or a mix of fresh herbs all pair nicely.
- Adjust spices to what you have on hand. More smoked paprika or a pinch of cayenne will increase the heat.
- Use red onion instead of yellow onion if you prefer a sharper bite and brighter color.
Chef Nadia’s Tip
I recommend Queso Oaxaca for an authentic, stringy melt, but provolone is a great substitute if that’s what you have available.
Similar Recipes
Mains
Fusion Tacos
Mains
Ribeye Chicharrones
Appetizers
Arayes
Sides
Tortillas Recipe with Butter
Common Questions
I typically use Peg’s Seasoned Salt, but any good seasoned salt will work.
Yes. Any melting cheese is fine—Queso Oaxaca is my top recommendation for texture.
Absolutely. Red onion is a great substitute and adds a nice color and flavor contrast.
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Ingredients
- 1 lb shrimp, peeled & deveined
- 1.5 tbsp mayo
- 1.5 tbsp smoked paprika
- 1 tsp oregano
- 1 tsp seasoned salt
- 1/2 tsp coriander powder
- 1 large garlic clove, minced
- 1/2 yellow onion, finely chopped
- 1/4 cup chipotle adobo
- 1/2 lemon
- 2.5 tbsp unsalted butter
- 10-12 provolone slices
- 10-12 street corn tortillas
- Cilantro
- Salsa of choice
Instructions
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Chop the shrimp into small pieces and pat dry.
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Toss the shrimp with mayo, smoked paprika, oregano, coriander, and seasoned salt until evenly coated.
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Heat a skillet with olive oil over high heat for about 2 minutes. Sear shrimp for 2 minutes, then remove.
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Lower heat to medium-low. Sauté onion and garlic until translucent, then stir in chipotle adobo and cook 2 minutes.
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Return shrimp to the pan, cook 1–2 minutes on medium, then remove from heat, squeeze lemon, and stir in butter.
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On another hot pan, melt provolone and top with a tortilla to form a golden cheese crust. Add shrimp, fold, and cook 1–2 minutes per side until crisp.
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Serve immediately with salsa and cilantro.
Nutrition
Carbohydrates: 149 g
Protein: 158 g
Fat: 106 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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