Go Back
–+ servings

Elote Shrimp Cups

Elote is absolutely delicious on its own but when you add it to a taco with guac and chipotle shrimp, it's on another level! It's spicy, citrusy, creamy, and then that crunch from the baked tortilla is the perfect combination of flavor and textures that you won't be able to get enough of. If tacos as a main meal wasn't enough, now try it as an appetizer!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Yields12 cups
Print Recipe Pin Recipe
Servings12 cups

Ingredients

CHIPOTLE SHRIMP

  • 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

ELOTE CORN

  • 1 cup cooked corn boiled, steamed, or grilled
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon sour cream or Mexican crema
  • 1/2 tablespoon lime juice
  • 1 teaspoon chili powder
  • 2 tablespoons cotija
  • 2 tablespoons cilantro finely chopped
  • cayenne powder, red pepper flakes, or diced jalapeño for heat to taste

AVOCADO

  • 2 large avocados smashed
  • salt to taste
  • black pepper to taste
  • squeeze of lime juice to taste

OTHER

  • 12 small flour tortillas
  • oil spray

Instructions 

HOW TO MAKE THE CHIPOTLE SHRIMP

  1. Pat the shrimp dry with a paper towel. Cut into small bite sized pieces.
  2. 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.
  3. Heat a pan 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, shaking occasionally so it evenly sears. Once the shrimp is cooked through, immediately take off the pan to prevent overcooking.

HOW TO MAKE THE ELOTE

  1. To a bowl, combine the corn with mayonnaise, sour cream, cotija, lime juice, cilantro, chili powder, and red pepper flakes or cayenne powder.

HOW TO MAKE THE AVOCADO FILLING

  1. In a small bowl, mash the avocado along with the salt, black pepper, and lime juice. Taste and adjust. Set aside.

BAKING AND ASSEMBLING

  1. Preheat oven to 400°F.
  2. To a cupcake tin, press down a small flour tortilla into each one so there is 12 taco cups in total. Spray with oil.
  3. Bake for 10 minutes or until just golden on the edges.
  4. Take out of the oven and add the guac, then the chipotle shrimp, and elote. Now just enjoy!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!