Cinco de Mayo is this weekend and well, what’s a better weekend than this to share a lit taco recipe? You can have the Cinco de Mayo celebratory vibe in your house all year with this recipe…it’s just that good. So as usual, try it and enjoy it! And as I always request , please let me know what you think.


  • 1.5 pound of extra large raw shrimp (peeled, deveined, with shells off )
  • Adobo seasoning
  • Ground Black pepper
  • Chilli powder
  • Cumin
  • Garlic powder
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon lime juice
  • Street taco flour or corn tortillas
  • Red onion , finely diced
  • Roma tomatoes, finely diced
  • Jalapeño , finely diced
  • Monterrey jack shredded cheese
  • Chipotle Cream Taco Sauce (see recipe post )


  1. In a bowl, season shrimp with adobo, pepper, Chilli powder , cumin, and garlic powder-mix well and set aside
  2. Heat olive oil in a skillet on high heat
  3. Add shrimp and cook on each side for 2-3 minutes
  4. Remove from heat and pour lime juice over shrimp
  5. Arrange tortillas with desired toppings and add shrimp
  6. Top with chipotle Cream sauce , serve and enjoy !