Rating: 4.88 stars
41 Ratings
  • 5 star values: 37
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fresh and quick shrimp tacos that are perfect for any day!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse defrosted shrimp under cold water, drain, and pat dry.

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  • Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.

  • Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.

  • While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.

  • Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.

  • Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Cook's Note:

You can speed up defrosting of shrimp by placing under cold running water.

Nutrition Facts

147 calories; protein 9.6g; carbohydrates 15.4g; fat 5.8g; cholesterol 69.8mg; sodium 162.5mg. Full Nutrition
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Reviews (3)

41 Ratings
  • 5 star values: 37
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2020
This recipe brought forth a lot of Mmmmm's from the guys. I used flour tortillas instead of corn as they are preferred around here. I only had one pound of shrimp, but they were big...and I cut the recipe in half for just us three. I chopped the smaller shrimp in pieces and mixed it in with the recipe and laid the largest ones on top. I have learned to appreciate limes because of recipes such as this. Thanks! Read More
(1)
Rating: 5 stars
01/11/2021
Few recipes I find and make my husband likes. He loooooved this one! So did I! I’m currently calorie counting, so planned to eat it without the tortillas, but this was so low-cal I was able to enjoy it with 2 tortillas! Read More
(1)
Rating: 5 stars
08/24/2020
This was really good! Easy, fast, and tasty. I made a half recipe for two of us and it was a super quick dinner. Read More
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Rating: 5 stars
09/12/2020
Easy and delicious! Read More
Rating: 5 stars
12/31/2020
It was flavorful and delicious and a big hit in my home. I made a little more crema using the sour cream because I didn't want to run out. It was that good! I love the citrus taste. Read More
Rating: 5 stars
12/31/2020
Delicious and easy though I replaced the cream with homemade salsa to keep it dairy free Read More
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Rating: 5 stars
01/06/2021
Better than I expected. Family loved the flavor. Will make again. Read More
Rating: 5 stars
01/23/2021
These are really excellent! I did things in a different order, though. First I prepped the shrimp and just let them sit and marinate. Then I made the creme and put it in fridge. Next I cut up all the veg and let it sit on the cutting board. Then i warmed the tortillas in my skillet, spraying them with Pam and let them crisp up. I put them all n a plate in my warmer drawer while I cooked the shrimp in the same pan that I warmed tortillas in. Then I assembled! I added some Mexican cheese on top of the creme and topped with shrimp and veg. My husband said they were great! Read More
Rating: 5 stars
01/15/2021
The rub for the shrimp is just fantastic! I really enjoyed the cilantro-lime crema as well. I halved the recipe for 3 of us and it was perfect. I also added shredded cabbage as a topping. Will definitely make again! Read More