Description
This Quick Shrimp Tacos recipe offers a delicious and easy way to enjoy flavorful Mexican seafood with perfectly seasoned shrimp, crisp toppings, and a tangy lime crema, ready in just 20 minutes.
Ingredients
Scale
For the Shrimp
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Tacos
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 avocado, sliced
- 1/4 cup crumbled cotija cheese
For the Lime Crema
- 1/2 cup sour cream
- Juice of 1 lime
Instructions
- Season the shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until they are evenly coated with the spices.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes on each side until they turn pink and are cooked through, ensuring they remain juicy and flavorful.
- Warm the tortillas: While the shrimp cooks, warm the corn tortillas in a dry skillet over medium heat or microwave them just until pliable to avoid tearing when assembling the tacos.
- Make the lime crema: In a small bowl, stir together the sour cream and lime juice to create a tangy, creamy sauce that will complement the shrimp and toppings.
- Assemble the tacos: Place the cooked shrimp onto each warmed tortilla. Top with shredded red cabbage, diced red onion, sliced avocado, fresh cilantro, and crumbled cotija cheese for a colorful, flavorful bite.
- Serve: Drizzle the lime crema over each taco and serve immediately for the best texture and taste.
Notes
- For extra heat, add sliced jalapeños or a dash of hot sauce to the tacos.
- You can substitute Greek yogurt for sour cream in the lime crema for a lighter option.
- To keep tortillas warm for serving, wrap them in a clean kitchen towel.
