Sometimes I just want something QUICK and EASY that still feels like I actually put effort into dinner. These chili lime shrimp tortillas are exactly that.
The shrimp come out so juicy with the perfect mix of spicy and tangy, and they cook super fast which is honestly a lifesaver on busy nights.
I usually make a simple guac to go with them, warm up a few tortillas, and that’s it. Dinner’s done in like twenty minutes and it tastes so fresh and flavorful every single time.
This is one of those recipes I keep coming back to, especially when I don’t want to spend too much time in the kitchen but still want something good for me and my family.
It’s just so easy and always hits the spot.
I love this recipe so much because it’s the kind of meal that feels effortless but still delivers on flavor.
The chili and lime bring out the best in the shrimp and everything comes together so fast without making a mess in the kitchen.
It’s fresh, a little spicy, and always hits the spot.
My family loves it just as much as I do. Every time I make it, they’re already hovering around the kitchen waiting to grab a tortilla.
It’s one of those meals we all get excited about, even though I’ve made it a bunch of times. That’s how I know it’s a keeper.
Yep, I do it all the time. Just make sure to thaw them completely and pat them dry with a paper towel before cooking. If they’re too wet, they won’t get that nice sear and can turn out kind of soggy. Dry shrimp = better flavor.
It depends on how many chipotle peppers you use. One gives you that smoky kick without being too much, but if you go for two, it definitely brings the heat. I always add a little honey to balance it out because it makes the sauce smoother and not too intense.
I use corn tortillas for this and honestly, they just hit different. They bring that warm, slightly toasty flavor that goes so well with the chili lime shrimp. I always warm them up in a pan or over the flame for a few seconds so they’re soft and don’t fall apart when you fold them. It makes a big difference.
For sure. I usually make the guac and chipotle sauce earlier in the day and keep them in the fridge. You can also season the shrimp ahead of time so all you have to do is cook them when you're ready. Makes things way easier, especially if you're trying to get dinner done fast.
You can keep it super simple with just the shrimp, guac, and sauce, but I love adding extras like shredded cabbage, pickled onions, or even a little cotija cheese if I have it. It adds crunch and a bit of extra flavor without doing too much.
This chili lime shrimp tortillas recipe is one of my go-tos for busy nights. It's quick, super flavorful, and always a hit with my family. From the tangy shrimp to the creamy chipotle sauce and fresh guac, every bite tastes like something special without all the effort.
Add shrimp to a bowl
Sprinkle in chili powder, garlic powder, cumin, salt, and black pepper
Add lime zest and juice from a wedge, then drizzle in olive oil
Toss everything together until the shrimp are well coated
Let it sit for at least 10 minutes while you prep the rest
Mash ripe avocado in a small bowl
Squeeze in fresh lime juice and add a pinch of salt
Stir in chopped cilantro, diced tomato, and diced onion
Mix until creamy and combined
In another bowl, add mayo
Stir in 1–2 minced chipotle peppers in adobo sauce
Add lime juice and garlic powder
Mix in a bit of honey to balance the heat
Add salt to taste and stir until smooth
Heat a pan over medium-high heat
Add shrimp in a single layer
Cook for about 2 minutes on each side until pink and slightly charred
Remove from heat and set aside
Warm tortillas on a pan or over the flame for a few seconds
Spread guac on each tortilla
Top with shrimp and drizzle with the chipotle lime sauce
Add extra toppings like cilantro or onions if you want
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.