Shrimp Tacos with Lime Crema
Chili-lime shrimp seared in minutes and tucked into warm corn tortillas with crunchy cabbage, avocado, pickled onion and a cool lime crema. Serves 4.
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These shrimp tacos come together in about 25 minutes. Shrimp are tossed with chili powder, cumin, garlic and lime and seared in a very hot pan for just a couple of minutes.
A cool, tangy lime crema and crunchy shredded cabbage balance the spice. Set everything out and let everyone build their own.
Ingredients
Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 lime, juiced
Lime crema
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 lime, zested and juiced
- Pinch of salt
For serving
- 12 small corn tortillas, warmed
- 2 cups finely shredded green or red cabbage
- 1 avocado, sliced
- Quick-pickled or thinly sliced red onion
- Fresh cilantro and lime wedges
Instructions
- Make the crema. Stir together the sour cream, mayonnaise, lime zest and juice and salt.
- Season the shrimp. Toss the shrimp with the oil, spices and salt.
- Sear. Heat a large skillet over high heat and cook the shrimp in one layer for 1 to 2 minutes per side, until pink and opaque. Squeeze the lime over them.
- Assemble. Fill the warm tortillas with cabbage, shrimp, avocado and onion, drizzle with crema and top with cilantro. Serve with lime wedges.
Tips
- Double up the corn tortillas for street-style tacos that hold together better.
- Grill the shrimp on skewers instead for a smoky flavor.
Questions about this recipe
- What kind of shrimp is best for tacos?
- Large shrimp (21 to 30 per pound), cut in half if you like smaller bites.
- Can I use flour tortillas?
- Yes, though corn tortillas are more traditional for seafood tacos.
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