Crispy Shrimp Tacos With Lime Crema
Crispy pan-seared shrimp seasoned with cumin and chili powder, served in warm tortillas with creamy lime sauce and fresh slaw. Ready in under 20 minutes for an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb large shrimp, peeled and deveined
- 1 tsp ground cumin
- ¾ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- ½ cup sour cream
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- 1 clove garlic, minced
- 6 count small flour or corn tortillas
- 1 cup fresh cabbage slaw
- ¼ cup diced red onion
- ¼ cup fresh cilantro leaves
- 2 count lime wedges
Instructions
- 1
Pat shrimp dry with paper towels. In a small bowl, combine cumin, chili powder, garlic powder, salt, and pepper.
- 2
In another bowl, whisk together sour cream, lime juice, cilantro, and minced garlic. Set lime crema aside.
- 3
Warm tortillas in a dry skillet over medium heat, about 30 seconds per side. Transfer to a plate and cover with foil.
- 4
Toss shrimp with the spice mixture until evenly coated.
- 5
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 6
Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Do not overcrowd the pan.
- 7
Spread lime crema on each warm tortilla.
- 8
Top with cabbage slaw, cooked shrimp, red onion, and fresh cilantro.
- 9
Serve immediately with lime wedges.
Tools you’ll need
- 12-inch skillet
- small mixing bowl
- medium mixing bowl
- whisk
- paper towels
- measuring spoons
- measuring cups
- chef's knife
- cutting board
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