Elote Shrimp Cups

30 mins
10 mins
40 mins
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!
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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!

The Shrimp Marinade

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.

It’s absolutely delicious on its own, in tacos, a rice bowl, salad, or even pasta. Today we’ll be using it to make taco cups!

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: This can also be replaced with avocado oil or vegetable oil.
  • 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.

Just combine everything together in a bowl and mix so everything is evenly marinated. To cook the shrimp, just get a pan or skillet hot over high heat and add the shrimp in. Sear it all around for about 7 to 8 minutes and that’s it!

How to Make the Elote

Now for my favorite part, let’s make the elote which is a Mexican street corn on the cob that is actually called Equites when served in a cup instead of the cob. It’s super simple to make and is absolutely delicious on its own, but in these shrimp taco cups is next level.

Here are all the ingredients you will need:
  • cooked corn kernels
  • mayonnaise
  • sour cream
  • lime juice
  • cotija
  • chili powder
  • cilantro

Just combine all the ingredients in a small bowl and mix together.

I love adding grilled corn instead of regular corn and it adds a nice charred flavor but this is optional!

If you’d like it spicy, just add a little bit of cayenne power or hot sauce to taste. You can also add garlic if you’d like and feel free to use Mexican crema instead of sour cream for a thinner consistency.

The Guac

The more simple the guac, the better in my opinion! I just like to mash some ripe avocado and combine it with a bit of lime juice, salt, and black pepper. If you’d like to make it a bit more fancy, you can also add any of these ingredients:

  • diced red onion
  • chopped cilantro
  • cumin
  • seeded and minced jalapeño or cayenne for heat
  • minced garlic
  • diced tomato

Baking and Assembling

For the taco cups, we’ll need small flour tortillas and a cupcake tin! My favorite to use is the Mission Street Tacos. They come in a pack of 12 so perfect for a cupcake tin.

Just spray the cupcake tin and then press down the tortilla into the cupcake so it forms a cup shape. Spray again and then pop in the oven to bake for 10 minutes or just golden on the edges.

To assemble, add a layer of guac on the bottom, then the shrimp, and finish off with the elote. Now just enjoy!

Other Recipes to Try

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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!

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!

30 mins
10 mins
40 mins

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!

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

Hi,
I live un switzerland and can’t find the chipotle sauce.
Can I replace it with something else?
Thank you for all your amazing recipes ❤️❤️

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