When it comes to taco night, nothing hits the spot quite like Shrimp Tacos in Adobo Marinade with Lime Crema. These tacos are a vibrant mix of smoky, spicy, and tangy flavors that come together for a truly delicious meal. The shrimp are marinated in a rich adobo sauce, giving them a smoky heat that pairs perfectly with the zesty lime crema. Add some crunchy slaw and warm tortillas, and you have a taco that’s both bold and refreshing. This dish is as perfect for entertaining guests as it is for a casual dinner.
Try my other recipes for Carnitas Tacos, Pork Belly Tacos and Brisket Breakfast Tacos.
Ingredients
Adobo Marinade
- Ancho chiles
- Water
- Orange juice
- Garlic cloves
- Red wine vinegar
- Dried Mexican oregano
- Ground cumin
Lime Crema Slaw
- Sour cream, preferably Mexican
- Lime zest
- Kosher salt
- Lime juice
- Cabbage
Shrimp Tacos
- Olive oil
- Shrimp
- Roma tomatoes
- White onion
- Fresh cilantro
- Flour tortillas
- Lime wedges
See recipe card for quantities.
Instructions
Make the Adobo Marinade
The adobo marinade is very easy to make. Start by removing the stems, seeds and ribs from some dried ancho chiles. These chiles are readily available at most markets and online.
Place the chiles in a dry cast iron skillet over medium heat and toast for about 1 minute per side. The skins will darken a bit during the cooking process.
It helps to press the chiles down with a spatula or a cast iron press burger press.
Once toasted, cut the chiles into manageable pieces and soak them in cold water for 30 minutes.
Drain the chiles and discard the soaking liquid. Add the chiles along with the rest of the adobo marinade ingredients to a blender and blend until smooth, about 3 minutes.
Peel and devein the shrimp and cut them into bite size pieces.
Add more water to the marinade if it is too thick.
Place the shrimp in a non-reactive container, like a glass bowl, and pour the marinade over the shrimp. Stir to make sure that all of the shrimp are in contact with the marinade and refrigerate for 1 hour.
Mix the Lime Crema and Cabbage
Mix the sour cream, lime zest, kosher salt and lime juice in a small bowl. Add about ½ cup of shredded cabbage to the bowl and stir to combine. If it looks too wet, add a little more cabbage. It should have the consistency of cole slaw.
Cook the Shrimp and Assemble the Tacos
Heat 1 tablespoon of olive oil in a skillet, preferably not cast iron, and add all of the shrimp and the marinade. I prefer not to use cast iron for the shrimp because the shrimp can react with the cast iron and mess up my seasoning, so I use a non-stick skillet for this step. Cook until just cooked through, 2-3 minutes per side.
Place some cabbage with lime crema on top of a fresh hot tortilla, top with shrimp adobo, add some chopped tomatoes, onion and cilantro and serve with lime wedges.
Storage
Store leftover cooked shrimp and adobo marinade in an airtight container in the refrigerator for up to 2 days.
Final Thoughts
These shrimp tacos in adobo marinade with lime crema are more than just another taco, they are a flavor experience. The smoky adobo, fresh lime crema and tender shrimp create a balance of bold and refreshing tastes, all wrapped up in a warm tortilla. These shrimp tacos are bound to become a new favorite that you will want to make again and again.
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Shrimp Tacos in Adobo Marinade with Lime Crema Recipe
Ingredients
Adobo Marinade
- 2 ancho chiles stemmed and seeded
- 4 oz water cold
- 1 oz orange juice
- 1 clove garlic peeled
- 1 tbs red wine vinegar
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon ground cumin
Lime Crema Slaw
- ½ cup sour cream preferably Mexican
- ½ teaspoon lime zest
- ½ teaspoon kosher salt
- ½ lime juiced
- ¾ cup cabbage shredded
Shrimp Tacos
- 1 tbs olive oil
- 1 pound shrimp shells removed and deveined
- 1 roma tomato chopped
- ¼ cup white onion chopped
- ¼ cup cilantro chopped
- 12 flour tortillas
- 1 lime cut into wedges
Instructions
- Remove the stems and seeds from the ancho chiles. Heat them in a skillet over medium heat for one minute each side. They should get darker in color, but do not burn them. Soak the toasted chiles in cold water for 30 minutes.
- Drain the chiles and discard the soaking liquid. Add the chiles and the remaining adobo marinade ingredients to a blender and blend until smooth, about 3 minutes.
- Remove the tails from the shrimp and cut into ¾" to 1" pieces. Place the shrimp in a glass bowl and lightly season with salt. Add the adobo marinade and stir. Refrigerate the shrimp in the marinade for 60 minutes.
- Mix together the ingredients for lime crema in a small bowl and stir. Add the finely sliced cabbage and stir. Heat some olive oil in a large fry pan over medium heat. Cook the shrimp until just cooked through, 2 - 3 minutes per side.
- Place some cabbage with lime crema on fresh hot tortilla, top with shrimp adobo, add some chopped tomatoes, onion and cilantro and serve with lime wedges.
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