Superb shrimp tacos, loaded with perfectly juicy spiced shrimp in corn tortillas, topped with homemade Mexican lime crema, avocado, and red onion.
Preparation Time
45 mins
Cooking Time
30 mins
Total Time
1 hr 15 mins
Calories
147 Calories
Recipe Instructions
Step 1
Rinse defrosted shrimp under cold water, drain, and pat dry.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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 jalapeño. Serve with sliced limes to squeeze on top and extra crema on the side.
Ingredients
2 tablespoons sour cream
1 teaspoon chopped fresh cilantro
20 (6 inch) corn tortillas
1 lime, zested and juiced
1 pinch salt and ground black pepper
2 tablespoons olive oil, or more as needed
2 pounds large frozen peeled and deveined shrimp, thawed