Shrimp Tacos with Cilantro-Lime Crema
Fresh and quick shrimp tacos that are perfect for any day! Below is the original recipe using 2 pounds of shrimp. I made it with 1 pound of shrimp and noted my changes in parentheses.
Prep: 30 mins
Cook: 10 mins
Yield: 16 tacos or 8 burritos; 8 tacos or 4 burritios for one pound
Ingredients
Taco Filling2 pounds large frozen, peeled and deveined shrimp, thawed (I made 1 pound. Shrimps were cut in half.)
1 ½ teaspoons chili powder (1 teaspoon chili powder - we like more flavor so all other seasonings remained the same.)
1 teaspoon freshly minced garlic
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon grated Valencia orange zest
2 tablespoons olive oil, or more as needed
Cilantro-Lime Crema*
2 tablespoons sour cream (more if you want a thicker sauce)
1 lime, zested and juiced (1 juiced lime = 2 Tablespoons or 1/8 of cup of juice. If using bottled lime juice, cut to 1 Tablespoon)
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 pinch salt and ground black pepper
*This is not a large amount. Double if you like more sauce on your tacos.
Toppings
16 (6 inch) corn tortillas for tacos
2 avocados, thinly sliced, or to taste
1 red onion, finely diced, or to taste (I used a yellow onion. Red onions are similar in flavor to yellow onions when cooked, and slightly milder when served raw.)
½ bunch fresh cilantro, chopped, or to taste
1 jalapeno pepper, diced, or to taste (Optional) (I used red pepper flakes)
2 limes, cut into wedges, or as needed
My Notes:
For a hardier taco/burrito add any addtional topping:
Lettuce
Tomato
Shredded Cabage
Beans
Rice
For a breakfast burrito add scrambled eggs.
Instructions
Step 1Rinse 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 jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.
January 2021 from Allrecipes.com
Nutrition Facts
Per Taco Serving:
147 calories; protein 9.6g; carbohydrates 15.4g; fat 5.8g; cholesterol 69.8mg; sodium 162.5mg.