Chipotle Shrimp Tacos with Guacamole, Corn Salsa, Pickled Red Onions & Sriracha Mayo

Chipotle Shrimp Tacos

This is not a 30 minute meal. This is a sip a margarita while you make your own salsa and guacamole and pickle some red onions and half-listen to/watch the Real Housewives of [Insert City Here] kind of meal. You could speed things up by a) not making your own salsa, b) not making your own guacamole, c) not pickling the onions, or d) leaving off the sriracha mayo, but then you’d miss out on the absolute magic that is the completed dish.

So be leisurely. Sip a blackberry-mint margarita. And enjoy the process.


Chipotle Shrimp Tacos with Guacamole, Corn Salsa, Pickled Red Onions & Sriracha Mayo
Serves 2
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Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
For the pickled onions
  1. 1/2 red onion, peeled and thinly sliced
  2. 2 tbsps red wine vinegar
  3. 1 cup water
  4. 1/2 tsp sea salt
For the salsa
  1. 1/2 cup Trader Joe’s frozen roasted corn, thawed (I usually nuke it for 30 seconds)
  2. 1 cup grape tomatoes, seeded and diced
  3. 1/2 jalapeño, seeded and diced
  4. 2 tbsp red onion, diced
  5. 1 tbsp cilantro, chopped
  6. Half of a lime, juiced
  7. Salt to taste
For the guacamole
  1. 1 ripe avocado
  2. 1 or 2 tbsp red onion, diced
  3. 1/2 jalapeño, diced
  4. 1 tbsp cilantro, chopped
  5. Half of a lime, juiced
  6. 1 tsp salt
For the sriracha mayo
  1. 3 tbsp of your favorite mayo (I’m a huge Veganaise fan)
  2. 1 tbsp sriracha
  3. A dash of lime juice
For the tacos
  1. 1 lb shrimp, peeled and deveined
  2. 1 lime, juiced
  3. 1 tbsp chili powder
  4. 1 tbsp ground cumin
  5. 1 tbsp chipotle seasoning
  6. 1 tbsp garlic powder
  7. 1 tsp sea salt
  8. Corn tortillas
  9. Shredded lettuce or cabbage
  1. Start with the pickled onions. In a small saucepan, combine the red wine vinegar, water and salt and bring to a boil. Add the onions and set aside to cool.
  2. Now for the salsa. In a medium bowl, combine the corn, tomatoes, red onion, cilantro, lime juice and salt. Cover and refrigerate until you’re ready to build your tacos.
  3. Onto the guacamole. In a medium bowl, mash the avocado until it’s creamy (but still kinda chunky). Add the lime juice and mix well. Add the red onion, jalapeño, cilantro and salt and stir to combine. Drizzle with lime juice to prevent browning, cover and refrigerate. (Or you could always double the recipe and snack on it with some tortilla chips while you finish cooking.)
  4. Sriracha mayo time. In a small bowl, combine the mayo, sriracha and lime juice. Cover and refrigerate.
  5. Now! Shrimp! In a large bowl, add the shrimp, lime juice, chili powder, ground cumin, chipotle powder, garlic powder and salt. Gently toss the shrimp so they are evenly coated with the spices.
  6. Over high heat, spritz a heavy nonstick skillet with olive oil spray. Once the pan is good and hot, add the shrimp, spacing them evenly. After 2-3 minutes, turn them over and cook for an additional 2-3 minutes. Set aside.
  7. Warm up the tortillas. You can do this by steaming them in the microwave - just wrap them in a damp paper towel and microwave for one minute - or by toasting them over the open flame on a gas range.
  8. Assemble the tacos with the shrimp, pickled onions, salsa, guacamole and sriracha mayo. Garnish with shredded lettuce or cabbage as well as extra cilantro.
  9. Serve with margaritas or your favorite cerveza.
Oliver & Belle