Shrimp Tacos with Cilantro-Lime Crema


Cilantro-Lime Crema Sauce

  • 1/4 cup sour cream*

  • 1/4 cup mayonnaise

  • 1 1/2 Tbsp fresh lime juice

  • 3 Tbsp very finely chopped cilantro

  • 1 clove finely minced garlic

  • Salt and freshly ground black pepper

Shrimp

  • 1 lb medium shrimp**, peeled, deveined and tails removed

  • 1/2 tsp chipotle chili powder***

  • 1/2 tsp chili powder

  • 1/2 tsp ground cumin

  • 1/4 tsp ground paprika

  • 1/4 tsp ground coriander

  • 1/2 tsp salt, or to taste

  • 1/4 tsp freshly ground black pepper

  • 1 Tbsp olive oil

For Serving

  • Cotija cheese, crumbled

  • 1 large avocado sliced or diced

  • 2 cups shredded red cabbage

  • 8- 6 inch corn tortillas, warmed

Instructions

  • For the Cilantro-Lime Sauce:

  • In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.

  • For the shrimp:

  • In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.

  • Heat olive oil in a non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.

  • To assemble tacos:

  • Layer cabbage, shrimp, avocados and Cotija over taco shells. Drizzle with Cilantro-Lime Sauce.

Notes:

Serves 4

*Keep in mind weight of shrimp should be taken after thawing.

**1/2 cup light sour cream can be used here in place of the mayonnaise and full fat sour cream.

***If you don't like spicy food just substitute chipotle chili powder with another 1/2 tsp regular chili powder.

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