Elote Shrimp Tacos

Posted on

Elote meets chipotle shrimp in these adorable taco cups! They’re my favorite little appetizers to whip up. Isn’t everything cuter when it’s tiny and individual? You can also enjoy these as regular tacos or as a rice bowl if you prefer!

Let’s dive into making some scrumptious Elote-Inspired Shrimp Tacos to spice up Taco Tuesday! Chipotle shrimp, grilled corn, cotija cheese, zesty lime crema, and fresh cilantro – all the makings of the PERFECT taco.

Elote Shrimp Tacos

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course


**Chipotle Shrimp:**

  • 1 pound medium raw shrimp deveined & tails removed
  • 3 tablespoons chipotle adobo sauce
  • 2 tablespoons olive oil
  • 2 teaspoons fresh garlic finely minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon coriander
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil for drizzling on the skillet/pan

**Lime Crema:**

  • 1/2 cup Mexican crema or sour cream
  • 1/3 cup mayonnaise
  • Juice of half a lime
  • 1/4 teaspoon garlic powder


  • Cotija cheese crumbled
  • Fresh cilantro finely chopped
  • Grilled corn
  • Avocado thinly sliced or mashed
  • Corn or flour tortillas toasted
  • Shredded green and purple cabbage optional


**Making the Chipotle Shrimp:**

  • Pat the shrimp dry with a paper towel. Place them in a bowl and add chipotle adobo sauce, olive oil, minced garlic, chili powder, cumin, salt, oregano, coriander, and black pepper. Mix well to coat all the shrimp evenly.
  • For grilling: If using wooden skewers, soak them in warm water for 30 minutes. Thread the shrimp onto the skewers. Grease the grill with olive oil to prevent sticking. Preheat the grill over medium-high heat. Grill the shrimp skewers for about 3 to 4 minutes on each side until cooked through. Remove the shrimp from the skewers.
  • For stovetop cooking: Heat a cast-iron skillet over high heat. Add a drizzle of olive oil. Cook the shrimp in batches, ensuring they’re not crowded in the pan. Cook for about 8 minutes, flipping halfway through for a nice sear on both sides. Once cooked, remove from the pan immediately to avoid overcooking.

**Making the Lime Crema:**

  • In a small bowl, combine Mexican crema or sour cream, mayonnaise, lime juice, and garlic powder. Mix until smooth and creamy. Set aside.


  • Toast your tortillas. Add a little cabbage if using, avocado, shrimp, grilled corn, a drizzle of lime crema, cotija cheese, cilantro, and a dash of chili powder. Enjoy your warm tacos!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating