This sensational shrimp taco recipe with spicy seasoned shrimp, zesty lime crema, avocado, and cilantro is easy to make and so delicious. Everyone enjoys these tacos when I make them.
Ingredients
- large frozen peeled and deveined shrimp: 2 pound (thawed)
- ½ teaspoons chili powder: 1 piece
- freshly minced garlic: 1 tsp
- paprika: 0.5 tsp
- ground cumin: 0.5 tsp
- onion powder: 0.5 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- ground coriander: 0.25 tsp
- Valencia orange zest: 0.25 tsp (grated)
- olive oil: 2 Tbsp (or more if needed)
- sour cream: 2 Tbsp
- lime, zested and: 1 piece (juiced)
- fresh cilantro: 1 tsp (chopped)
- garlic powder: 0.25 tsp
- pinch salt and ground black pepper: 1 piece
- corn tortillas: 20 piece (6 inch)
- avocados: 2 piece (sliced, to taste)
- red onion: 1 piece (diced, to taste)
- bunch fresh cilantro: 0.5 piece (chopped, to taste)
- jalapeño pepper, diced: 1 piece (to taste, optional)
- limes: 2 piece (cut into wedges, or as needed)
Metric Conversion
Stages of cooking
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Rinse defrosted shrimp under cold water, drain, and pat dry.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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.
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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. Dotdash Meredith Food Studios
