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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 )
  • 1/2 teaspoon Adobo seasoning
  • 1/8 teaspoon Ground Black pepper
  • 1 + 1/2 teaspoon Chilli powder
  • 1/8 teaspoon Cumin
  • 1/4 teaspoon Garlic powder
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lime juice
  • Street taco flour or corn tortillas
  • Pico de Gallo (Classic Pico De Gallo )
  • Monterrey jack shredded cheese
  • Chipotle Cream Taco Sauce (see recipe post )


  1. In a bowl, season shrimp with adobo, pepper, Chilli powder , cumin, garlic powder, and add lime juice -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 and set aside
  5. Arrange tortillas with desired toppings and add shrimp
  6. Top with chipotle Cream sauce , serve and enjoy !