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.
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.
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.
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.
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.
Looking for other quick shrimp recipes? Here are some favorites…
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.
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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Cilantro LIme Ranch + Slaw
Mango Avocado Salsa
- 1 mango, diced
- 1 avocado, diced
- 1 jalapeńo, seeded and chopped
- juice and zest from 1 lime
- 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!