Best Shrimp Tacos Recipe with Cilantro-Lime Crema

Ingredients

• 2 pounds large frozen peeled and deveined shrimp, thawed
• 1.5 teaspoons chili powder
• 1 teaspoon freshly minced garlic
• 0.5 teaspoon paprika
• 0.5 teaspoon ground cumin
• 0.5 teaspoon onion powder
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground coriander
• 0.25 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
• 0.25 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
• 0.5 bunch fresh cilantro, chopped, or to taste
• 1 jalapeno pepper, diced, or to taste
• 2 limes, cut into wedges, or as needed

Instructions

1. Rinse the thawed shrimp under cold running water, then drain thoroughly and pat dry with paper towels.
2. In a mixing bowl, combine the shrimp with chili powder, minced garlic, paprika, ground cumin, onion powder, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, ground coriander, and orange zest. Mix everything together until the shrimp are evenly coated.
3. Heat olive oil in a non-stick skillet over medium-high heat. Add the seasoned shrimp and cook until they turn bright pink and the meat is opaque, about 4 to 5 minutes on each side, depending on the size of the shrimp. Ensure not to overcrowd the pan for best results.
4. While the shrimp are cooking, prepare the cilantro-lime crema by whisking together sour cream, the zest and juice of 1 lime, 1 teaspoon of chopped cilantro, a dash of garlic powder, and a pinch each of salt and black pepper in a small bowl.
5. Warm the corn tortillas in a dry skillet or on a griddle over low heat, approximately 1 to 2 minutes per side, until pliable. Watch carefully to prevent burning. Keep warm until ready to assemble the tacos.
6. To assemble the shrimp tacos, spread 1 teaspoon of the cilantro-lime crema across each warm tortilla. Top with 3 or 4 cooked shrimp, 2 slices of avocado, a sprinkle of finely chopped red onion, fresh cilantro, and a few slices of jalapeño, if desired. Serve immediately with lime wedges for squeezing on top and extra crema on the side.

Nutrition

• Calories: 147 kcal
• Fat Content: 6 g
• Fiber Content: 4 g
• Sugar Content: 1 g
• Sodium Content: 163 mg
• Protein Content: 10 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g