Shrimp Tacos with Cilantro-Lime Crema recipe
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Ingredients
- 2 pounds large frozen peeled and deveined shrimp, thawed 1 ½ teaspoons chili powder 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 2 tablespoons sour cream 1 lime, zested and juiced 1 teaspoon chopped fresh cilantro ¼ teaspoon garlic powder 1 pinch salt and ground black pepper 20 (6 inch) corn tortillas 2 avocados, thinly sliced, or to taste 1 red onion, finely diced, or to taste ½ bunch fresh cilantro, chopped, or to taste 1 jalapeno pepper, diced, or to taste 2 limes, cut into wedges, or as needed
Nutrition Info
- 146.5 caloriescarbohydrate: 15.4 gcholesterol: 69.8 mgfat: 5.8 gfiber: 3.6 gprotein: 9.6 gsaturatedFat: 1 gservingSize: -sodium: 162.5 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Tacos with Cilantro-Lime Crema
Directions
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Rinse defrosted shrimp under cold water, drain, and pat dry.
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.
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.
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.
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.
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.