The BEST Shrimp Taco Recipe | Big Poppa’s Citrus & Chipotle Griddle Tacos

Why These Shrimp Tacos Rule the Grill

Big Poppa here—these shrimp tacos bring citrus-marinated shrimp, sizzling peppers and onions, and a creamy chipotle sauce together on a hot griddle. Fast, bold, and built for BBQ nights, tailgates, or weeknight wins.

The flavor combo: Jallelujah Lime Seasoning for zesty punch, cumin for warmth, and a smoky chipotle crema to tie it all together. Street-taco vibes, backyard-easy.

What You’ll Need

Chipotle Crema

• 15 oz Mexican crema (or sour cream)
• 3 chipotles in adobo + 1 tbsp adobo sauce
• 1 tsp Big Poppa Smokers Jallelujah Lime Seasoning
• 1 tsp honey
• Juice of 1 lime

Veggies

• 1 large onion, sliced
• 2 bell peppers, sliced
• 1 tbsp oil
• 1 tsp Jallelujah Lime Seasoning
• Juice of 1/2 orange, 1/2 lime, 1/2 lemon
• 1/2 tsp ground cumin

Shrimp

• 1 1/2 lbs shrimp, peeled, deveined, chopped
• 2 tbsp safflower oil (or olive oil)
• 2 tsp Jallelujah Lime Seasoning
• 1/2 tsp ground cumin
• Juice of 1/2 orange, 1/2 lime, 1/2 lemon
• 2 pads butter (for cooking)

Taco Assembly

• Warm tortillas
• Quesadilla cheese (or Oaxaca/Monterey Jack)
• Shredded cabbage
• Cotija cheese
• Sliced avocado
• Parmesan (optional)

Step-by-Step: How to Make the BEST Shrimp Tacos

1) Blend the Chipotle Crema

Blend crema, chipotles, adobo sauce, Jallelujah Lime, honey, and lime juice until smooth. Chill.

2) Marinate the Veggies

Toss onions and peppers with oil, Jallelujah Lime, citrus juices, and cumin. Set aside.

3) Marinate the Shrimp

Combine shrimp with safflower oil, Jallelujah Lime, citrus juices, and cumin. Refrigerate 30 minutes.

4) Cook the Veggies

On a hot griddle, sauté peppers and onions until softened and lightly caramelized; let the citrus reduce.

5) Cook the Shrimp

Add shrimp to the griddle with two pads of butter. Cook 2–3 minutes per side until just opaque and lightly browned.

6) Build the Tacos

• Warm tortillas on the griddle with a light sprinkle of cheese.
• Layer veggies and shrimp, then top with cabbage, chipotle crema, cotija, and avocado.
• Optional: finish with a dusting of Parmesan.

Serving Ideas

• Serve with lime wedges and your favorite hot sauce.
• Pair with Mexican street corn or smoked tomatoes.
• Great for game day, BBQ parties, or easy weeknights.

Shop Rubs & Sauces

FAQ

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before marinating so they brown instead of steaming.

What tortillas work best?

Corn for classic texture, flour for bigger tacos. Warm them on the griddle with a little cheese to prevent tearing.

Can I cook these without a griddle?

Absolutely. Use a cast-iron skillet on high heat or cook shrimp and veggies on a hot grill pan.

How spicy is the chipotle crema?

Medium heat with 3 chipotles. For mild, use 1–2; for extra heat, add another pepper or a dash of adobo.

What sides pair well?

Mexican street corn, cilantro-lime rice, or a simple salad. Smoked tomatoes make a great topper, too.

Watch Big Poppa make it: The BEST Shrimp Taco Recipe | Griddle Recipes (YouTube)

Shrimp Tacos with Chipotle Crema & Citrus Veggies

Big Poppa

Rated 5.0 stars by 1 users

Category

BBQ Main Dish

Cuisine

Mexican-Inspired BBQ

Servings

6

Prep Time

20 minutes

Cook Time

20 minutes

These aren’t your average shrimp tacos. With citrus-marinated shrimp, smoky chipotle crema, sizzling peppers and onions, and a touch of Jallelujah Lime seasoning, this griddle recipe delivers bold flavor in under 45 minutes. Perfect for summer cookouts, BBQ nights, or anytime you want tacos that wow the crowd.

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Ingredients

• 15 oz Mexican crema (or sour cream)

• 3 chipotles in adobo + 1 tbsp adobo sauce

• 1 tsp Jallelujah Lime seasoning

• 1 tsp honey, juice of 1 lime

• 1 onion, 2 bell peppers

• 1 tbsp oil, ½ tsp cumin, juice of ½ orange, lime, lemon

• 1 ½ lbs shrimp, chopped

• 2 tbsp safflower oil, 2 tsp Jallelujah Lime, ½ tsp cumin

• Juice of ½ lime, orange, lemon

• 2 pads butter

• Warm tortillas, quesadilla cheese, shredded cabbage, cotija, avocado

Directions

1. Blend crema, chipotles, adobo, Jallelujah Lime, honey, and lime into a sauce. Chill.

2. Marinate sliced peppers and onions with oil, citrus, cumin, and Jallelujah Lime.

3. Marinate shrimp with oil, citrus, cumin, and Jallelujah Lime. Chill 30 minutes.

4. Cook veggies on griddle until softened.

5. Cook shrimp with butter until browned, 2–3 minutes per side.

6. Warm tortillas with cheese, fill with shrimp and veggies, and top with crema, cabbage, cotija, and avocado.

Recipe Video