Shrimp
Shrimp Tacos with Lime Crema
Chili-rubbed shrimp, crunchy cabbage and a cool lime sour cream sauce in warm corn tortillas.
- Prep
- 15 mins
- Cook
- 5 mins
- Total
- 20 mins
- Serves
- 4
- Level
- Easy
Shrimp take only a few minutes in a hot skillet, so these tacos are a true weeknight dinner. A simple spice rub of chili powder, cumin and paprika gives plenty of flavor. The lime crema comes together in a minute and cools the heat.
Ingredients
Serves 4
Directions
- Pat the shrimp dry and toss with the chili powder, cumin, paprika, garlic powder and 1/2 teaspoon salt.
- Stir the sour cream, lime juice, lime zest and remaining 1/4 teaspoon salt together in a small bowl. Add a teaspoon or two of water if you want it pourable.
- Heat the oil in a large skillet over medium-high heat. Add the shrimp in one layer and cook 1 1/2 to 2 minutes per side, until pink and opaque. Remove from the heat.
- Warm the tortillas one at a time in a dry skillet for 20 to 30 seconds per side, or wrap them in a damp towel and microwave 30 seconds. Keep them covered.
- Fill each tortilla with cabbage, shrimp and avocado. Drizzle with lime crema and top with cilantro.
Tips and make-ahead notes
- Make the crema up to 3 days ahead and keep it chilled.
- Use flour tortillas if you prefer; warm them the same way.
- Add a pinch of cayenne to the shrimp for more heat.
Nutrition per serving
- Calories
- 380
- Carbohydrates
- 34g
- Protein
- 24g
- Fat
- 17g
- Fiber
- 8g
- Sodium
- 700mg
Estimated. Values change with brands, portion sizes and substitutions.
