You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe

Elote Shrimp Tacos

Let’s learn how to make some delicious Elote-Inspired Shrimp Tacos to celebrate Taco Tuesday! Chipotle shrimp, grilled corn, cotija, lime crema, and fresh cilantro – all the components of the PERFECT taco.

This post is sponsored by Filippo Berio but all thoughts are my own. Thank you for supporting brands that make Moribyan possible.

If you’re not familiar with Elote, it is a very popular Mexican street food that is just too good! It’s corn on the cob that is typically grilled and then topped with a mix of Mexican crema and mayonnaise, chili powder, lime juice, cotija, and cilantro.

Now picture that inside a taco with some chipotle-spiced shrimp and you end up with the best summer dinner inspo!


The marinade for this shrimp is everything! The smokiness from the chipotle is an incredible flavor that compliments the sweetness of the corn so well. To start off, you’ll need some:

  • SHRIMP: Medium is the perfect size! If you go larger, you can cut the shrimp into smaller pieces to enjoy the taco easier. Make sure the tail, shell, and vein are all removed and pat the shrimp dry really well. 
  • OLIVE OIL: My favorite olive oil to use is Filippo Berio Olive Oil because it’s perfect for grilling and sautéing shrimp. It has a higher smoking point and more mild flavor than extra virgin olive oil so the chipotle profile can really stand out!

  • CHIPOTLE PEPPERS IN ADOBO SAUCE: If you’re not familiar with this ingredient, it’s typically found in the international hispanic section of most large supermarkets. It comes in a can (sometimes jar) that contains both chipotle peppers and adobo sauce. In this recipe, we ONLY use the adobo sauce, NOT the peppers. The chipotle peppers are very spicy and have to be thrown into a food processor or chopped very well to be used in a marinade.
  • FRESH GARLIC: Fresh is always better than the powder!
  • SPICES: Chili powder, cumin, salt, oregano, coriander, and black pepper. 


There are two methods you can pick from to cook the shrimp! Either way, you’ll end up with deliciousness. The secret to any good shrimp is just not overcooking it since it has a very short cooking time.


My favorite summer activity is inviting some friends and family over, turning the BBQ on, and grilling under the sun. Making shrimp on the grill adds an incredible smokey flavor and char that nothing can compare to.

Just thread the shrimp on to skewers after marinading and place them on a pre-heated grill over medium-high to high heat. Make sure to brush the grill with the olive oil first to prevent sticking. Cook for 2 to 3 minutes on each side. Once they’re done, take them off the grill and off the skewers to put in tacos.

*Pro-Tip: If you’re using wooden skewers, soak them in warm water for 25 to 30 minutes to prevent them from burning on the grill.


If you don’t have access to a BBQ, don’t even worry. You can still participate in Taco Tuesday this summer but just with a cast iron skillet or pan on the stove – skillet is better! First, get a skillet or pan really hot. Add a drizzle of olive oil. Then add the shrimp and cook for about 5 minutes when the shrimp is no longer pink and that’s it!


This is the easiest part of the whole recipe!

To a small bowl, add Mexican crema, mayonnaise, lime juice, and garlic powder. That’s it – super simple. It’s so refreshing to help break from the burst of flavor in the rest of the taco.

Mexican crema can be found in most stores but if you don’t have access to it, just use sour cream.


Although these tacos are very filling and satisfying on its own, having some side dishes never hurt anyone. Here are some ideas:

  • Chips and Guac! I like a more simple guac so I make mine with ripe avocado that’s roughly mashed with salt, black pepper, cumin, fresh garlic, cilantro, and lime juice.
  • Pico de Gallo: You can add this to the tacos or keep it on the side to serve as a dip with chips. Just dice some tomatoes, green and red onion, jalapeño, cilantro, and garlic. Add that along with olive oil, vinegar, lemon juice, salt, and black pepper. Mix together and enjoy.
  • Cilantro Lime Rice – Chipotle Copycat but even better.
  • Watermelon Agua Fresca: Nothing beats a refreshing drink made with watermelon, lime juice, and mint.


(insert video here)


  • To find the chipotle adobo paste, go to the hispanic food section in your local super market and look for cans like this. The cans are usually 7 ounces and inside, there’s chipotle peppers and an adobo sauce. In this recipe, we only use the adobo sauce. The chipotle peppers add a lot of heat so if you like spicy, add some.
  • Feel free to use corn or flour tortillas, whatever your preference is! Just make sure to toast them on the skillet or grill.
  • The best size shrimp to use for this recipe is medium. I find large shrimp to be just too big for tacos but if you do use a larger size than medium, you can always chop the shrimp into smaller pieces to make it easier to bite into the taco. 
  • If you can’t find cotija cheese, swap it with a favorite cheese of yours! Cotija does have a strong tangy taste similar to feta though although feta is not found in tacos traditionally.
  • Adding shredded cabbage is completely optional in this. For an easy swap, use shredded lettuce instead.

Elote Shrimp Tacos

Let’s learn how to make some delicious Elote-Inspired Shrimp Tacos to celebrate Taco Tuesday! Chipotle shrimp, grilled corn, cotija, lime crema, and fresh cilantro – all the components of the PERFECT taco.
4 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6



  • 1 pound medium raw shrimp deveined & tail off
  • 3 tablespoons chipotle adobo sauce
  • 2 tablespoons olive oil
  • 2 teaspoons fresh garlic finely minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon coriander
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil for drizzling on the skillet/pan


  • 1/2 cup Mexican crema or sour cream
  • 1/3 cup mayonnaise
  • juice of half a lime
  • 1/4 teaspoon garlic powder


  • cotija crumbled
  • cilantro finely chopped
  • grilled corn
  • avocado thinly sliced or mashed
  • corn or flour tortillas toasted
  • green cabbage and purple cabbage shredded, optional



  • Pat the shrimp dry with a paper towel. Transfer to a bowl and add the chipotle adobo sauce, olive oil, fresh garlic, chili powder, cumin, salt, oregano, coriander, and black pepper. Mix together to make sure all the shrimp is coated evenly.
  • To grill: If using wooden skewers, soak them in warm water for 30 minutes. Thread the shrimp onto the skewers. Grease the grill with olive oil to prevent any sticking. Preheat the grill over medium-high heat. Once it's hot, add the shrimp skewers and grill for about 3 to 4 minutes on each side. Take off the grill and then remove the shrimp from the skewers.
  • To make on the stove: Heat a cast-iron skillet over high heat. Once hot, add a drizzle of olive oil and toss the shrimp in and make sure not to crowd them so they can get a nice sear. Cook for about 8 minutes, flipping over half way if you'd like a sear on both sides. Once the shrimp is cooked through, immediately take off the pan to prevent overcooking.


  • To a small bowl, add the Mexican crema or sour cream, mayo, lime juice, and garlic powder. Mix together until smooth and creamy. Set aside.


  • To assemble, grab your toasted tortillas. Add a little cabbage if using, avocado, then the shrimp, some grilled corn, a drizzle of lime crema, cotija, cilantro, and a dash of chili powder. Enjoy warm!
Keyword BBQ, olive oil, seafood, summer recipe, taco, taco tuesday
Tried this recipe?Let us know how it was!
    • Hope M.
    • August 20, 2021

    4 stars
    Made this at home and it was sooo easy!! Extremely delicious and highly addicting.

      • September 8, 2021

      Thank you for sharing! So happy it was a delicious experience for you 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Close Cookmode