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Shrimp Tacos

The ultimate Shrimp Tacos! Perfect seasoned pan seared shrimp are layered in warmed tortillas and topped with crunchy cabbage, creamy avocado and rich Cilatnro Lime Crema! Serving size includes 2 tacos per 4 people.

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

Cilantro-Lime Crema Sauce
  • 1/4 cup sour cream*
  • 1/4 cup mayonnaise
  • 1 1/2 Tbsp fresh lime juice
  • 3 Tbsp very finely chopped cilantro
  • 1 clove finely minced garlic
  • Salt and freshly ground black pepper
Shrimp
  • 1 lb medium shrimp**, peeled, deveined and tails removed
  • 1/2 tsp chipotle chili powder***
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground paprika
  • 1/4 tsp ground coriander
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp freshly ground black pepper
  • 1 Tbsp olive oil
For Serving
  • cotija cheese, crumbled
  • 1 large avocado sliced or diced
  • 2 cups shredded red cabbage
  • 8 6- inch corn tortillas, warmed****

Instructions

    Cup of Yum
  1. For the Cilantro-Lime Sauce:
  2. In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.
  3. For the shrimp:
  4. In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.
  5. Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.
  6. To assemble tacos:
  7. Layer cabbage, shrimp, avocados and Cotija over taco shells. Drizzle with Cilantro-Lime Sauce.

Notes

  • *Keep in mind weight of shrimp should be taken after thawing.
  • **1/2 cup light sour cream can be used here in place of the mayonnaise and full fat sour cream.
  • ***If you don't like spicy food just substitute chipotle chili powder with another 1/2 tsp regular chili powder.
  • ****My favorite way to warm tortillas is to lightly brush both sides of corn tortilla with a little canola oil then heat in a non-stick skillet over until golden brown spots appear, then flip and cook opposite side.