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Spicy Chipotle Shrimp, Avocado and Corn Fajitas

Scott Phillips

Servings: 4

Arrange the fajitas and fixings on a buffet table, bar style, for casual entertaining, or serve the components on various platters at the table.

This recipe is excerpted from Big Buy Cooking.


  • 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
  • 4 Tbs. olive oil
  • 1 tsp. chili powder
  • Kosher salt and freshly ground black pepper
  • 1 large Haas avocado (about 1/2 lb.), cut into 1/2-inch dice
  • 1 chipotle, minced, plus 1 Tbs. adobo sauce (from a can of chipotles en adobo)
  • 1 lime, half juiced (about 1 Tbs.) and half cut into wedges
  • 1 large yellow onion, thinly sliced (about 3 cups)
  • 1 large clove garlic, minced
  • 1 cup frozen corn, thawed, or the kernels from 2 ears corn
  • 8 corn tortillas, warmed
  • 1/4 cup coarsely chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 170
  • Sodium (mg): 650
  • Carbohydrates (g): 47
  • Fiber (g): 7
  • Protein (g): 28


  • Toss the shrimp with 1 Tbs. oil, the chili powder, 1/4 tsp. salt, and 1/2 tsp. pepper. In a medium bowl, mash the avocado with the chipotle and adobo sauce, lime juice, and 1/4 tsp. salt.
  • Heat 1-1/2 Tbs. oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp and cook, stirring, until they turn pink and become just firm to the touch, about 2 minutes. Transfer to a large plate.
  • Reduce the heat to medium, and add the remaining 1-1/2 Tbs. oil to the pan. Add the onion, sprinkle with 1/2 tsp. salt, and cook, stirring, until the onion softens and starts to brown, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn and shrimp, and cook, stirring, until they heat through, about 2 minutes.
  • Let your guests help themselves by spreading the avocado on a warm tortilla and topping the spread with some of the shrimp mixture, a squeeze of lime juice, and a sprinkling of the cilantro.


To heat the corn tortillas but keep them from ripping or cracking, warm them in a nonstick skillet over medium-low heat, 10 to 15 seconds on each side, and then put them between layers of damp paper towels until they are ready to be served.


Rate or Review

Reviews (3 reviews)

  • User avater
    bakesalot | 05/11/2018

    These looked kind of intriguing, but were just okay. I prefer to make shrimp fajitas with a chipotle mayo and serve with either plain, cubed avocado or homemade guacamole. The chipotle en adobo turns the delicately flavored avocado into something unrecognizable.

  • mmeckstr | 03/14/2011

    Delicious, and super easy to make! It is definitely spicy, but I've read that you can make chipotle peppers less spicy by removing the seeds. I thought it was perfect.

  • 12345678911111 | 08/15/2010

    A lot spicier than I anticipated. I would've given it a 4 if it was a little less spicy.

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