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Shrimp Tacos with Cilantro-Lime Crema

Rated as 5 out of 5 Stars

"Fresh and quick shrimp tacos that are perfect for any day!"
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1 h 15 m servings 146
Original recipe yields 20 servings (20 tacos)


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  1. Rinse defrosted shrimp under cold water, drain, and pat dry.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Per Serving: 146 calories; 5.8 15.4 9.6 70 162 Full nutrition

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Easy and delicious!

This was really good! Easy, fast, and tasty. I made a half recipe for two of us and it was a super quick dinner.

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 ...