Weeknight style Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw…and mango avocado salsa too. Because loaded shrimp tacos are just better. Quick cooking shrimp seasoned with a smoky chipotle chili spice mix. Then pan-seared and stuffed into charred tortillas for the quickest cooking weeknight seafood taco. Serve each taco with a creamy, cooling cilantro lime ranch slaw and mango salsa. These come together in minutes and are so delicious…the perfect weeknight dinner. Bonus, the chipotle shrimp makes for a great leftover Mexican inspired salad.

overhead photo of Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw

Say hello to the quickest cooking weeknight taco that’s also incredibly delicious. These might sound a bit odd, with that creamy ranch slaw and mango salsa, but trust me, these tacos are the best. They’re smoky, spicy, creamy, and balanced with a touch of sweetness. All the flavors I love most.

With the days becoming nicer and nicer (excluding the full day of snow we had this past Sunday), I’m left wanting to create simpler recipes that cook up fast. Yesterday I shared a quick pizza topped with garden produce. Today we’re switching up flavors, and going with a Mexican inspired recipe.

overhead photo of Chipotle BBQ Shrimp on plate after cooking

The details on these chipotle BBQ shrimp tacos.

As I said, these tacos come together fast, but the ingredient list looks long. Please don’t let that scare you off. Most of the ingredients are spices and or ingredients that end up repeating themselves throughout the recipe.

Since the shrimp cooks so quickly, you should prepare the slaw first. I’m not going to lie, up until this year I was never someone who cared much for slaw. I always found it to be bland, boring, soggy, and honestly just flavorless. I never understood why people would happily enjoy slaw. Then I made my own slaw with crunchy cabbage and a homemade sauce that actually has flavor.

And when I say homemade sauce, I mean cilantro lime ranch, which I am in love with. It’s creamy, made with plain Greek yogurt (or sour cream), has plenty of fresh cilantro, lime juice, and a pinch of both onion and garlic powder. You could certainly add chopped fresh chives too. That would be great! This ranch sauce is the creamy, cooling factor to these tacos. You need it, so don’t skip.

Once you have the ranch mixed up, toss it together with the slaw ingredients. And done. That’s your sauce and slaw all in one.

overhead photo of mango salsa in bowl

Now, cook that shrimp.

The thing I love most about shrimp is just how quick and easy it is to cook. Toss it with spices or a sauce, then pan cook…or even toss it on the grill. Deliciously cooked shrimp, ready to eat in ten to fifteen minutes flat.

The other thing I love? You can keep frozen shrimp in the freezer and have it thawed in a matter of minutes. So you see? Shrimp is the perfect seafood to always have on hand for quick meals.

And aside from how easy it is, it’s almost always delicious. This chipotle “BBQ” style spice rub is one of my favorite seasoning blends to toss with shrimp. It’s a simple mix of chipotle chili powder, smoky paprika, a touch of garlic powder, and salt. All spices I hope you have in your spice cabinet. Just toss the shrimp with the seasoning blend and pan sear until crispy and charring on the edges.

Simple.

overhead photo of Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw

And lastly…that salsa!

Yes, the salsa might seem like an unimportant extra step, but I do think you need it. It’s just too good to not include. It adds a really fresh finish and a sweet bite to each taco.

If you don’t love mango, try using pineapple. Both are great additions.

And guys…that’s all I have for you today! A quick post for a quick dinner!

To sum this up real fast…in just about 30 minutes you’ll have loaded chipotle shrimp tacos, with creamy ranch slaw, and really delicious mango salsa.

All these shrimp tacos need are a Watermelon Rosè Paloma.

overhead close up photo of Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw

Looking for other quick shrimp recipes? Here are some favorites…

15 Minute Cajun Hot Honey Butter Shrimp

Cajun Pepper Shrimp with Creamed Corn Orzo

20 Minute Honey Garlic Butter Shrimp

Lastly, if you make these chipotle BBQ shrimp tacos with creamy ranch slaw be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 269 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Cilantro LIme Ranch + Slaw

Chipotle Shrimp

Mango Avocado Salsa

  • 1 mango, diced
  • 1 avocado, diced
  • 1 jalapeńo, seeded and chopped
  • juice and zest from 1 lime

Instructions

  • 1. Make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy. 
    2. To make the slaw, add the cabbage to a bowl with a few spoonfuls of the ranch and toss to combine. Add the cilantro and chives, and season with salt.
    3. To cook the shrimp. Pat the shrimp dry, then toss with the chipotle chili powder, paprika, cumin, garlic powder, and salt.
    4. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink and lightly charring, about 3-4 minutes per side. Remove from the heat.
    5. To make the salsa, combine all the ingredients in a bowl.
    6. Stuff the slaw into the warmed tortillas. Top with shrimp, salsa, and additional ranch. Enjoy! 

overhead horizontal photo of Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw

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Comments

  1. Hi Tieghan! Two questions…could I do this with grouper or magi instead? Unfortunately have two shellfish allergies at home. And how would you recommend turning it into a fish / shrimp taco bowl? More salsa and slaw? Maybe some quinoa or rice? Thanks!! Anderson

    1. Hey Anderson,
      Sure, fish would also work well here. I would just skip the taco shells and use some white rice and black beans to help create a bowl. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. Tieghan!!! OMG! I have yet to make a recipe of yours that I didn’t love. But these tacos are out of this world! I used shredded carrots because I didn’t have any cabbage. And corn chips because I have no taco shells or tortillas. I layered a lil bit of everything on each corn chip, and it was literally the perfect bite EVERY SINGLE TIME! The cool lime ranch, the chipotle heat, and the fresh juicy mango complimented one another so well. Yes, it took longer to eat, as I had to make each bite, but it was worth it, and made the food last longer!! HAHA
    I made my girlfriends so jealous eating it during our virtual movie night tonight! LMFAO
    Happy Weekend!

    1. Hey Joy,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan

  3. This was SO delicious I’ve made it three weeks in a row now! I love the lime ranch, and I usually put it on top of the cabbage, mix and eat alone!!! It’s THAT good. The shrimps are also so delicious and perfectly spicy. I LOVE. I chopped my shrimp into 4-5 pieces depending how big they were. I like them to be bite size. They fit better in to my tiny tortillas! My boyfriend (a picky eater) loved these tacos too! They are easy to make and so yummy! Try them!

  4. 5 stars
    I have made these several times and they are a HUGE hit with my family here in Texas. The shrimp, slaw and salsa are all mandatory to get the best flavor! LOVE!

    1. Hey Molly,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

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