Quick Shrimp Tacos with Lime Crema
Crispy pan-seared shrimp seasoned with cumin and chili powder, served in warm tortillas with a tangy lime crema and fresh toppings. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 398
- Protein
- 24g
Ingredients
- ¾ lb large shrimp, peeled and deveined
- ¾ tsp cumin
- ½ tsp chili powder
- ⅓ cup sour cream
- 1 whole lime (juiced and zested)
- 6 whole corn tortillas, 6-inch
- 1 cup cabbage, shredded (or use pre-shredded coleslaw mix)
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- 1
Pat the shrimp dry with paper towels, pressing gently on each one until no moisture remains on the surface, so they will sear instead of steam.
- 2
In a small bowl, stir together the cumin, chili powder, salt, and pepper until evenly mixed.
- 3
In another small bowl, whisk together the sour cream, lime juice, and lime zest until smooth and uniform.
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 5
Sprinkle the cumin-chili mixture evenly over the shrimp, then add them to the hot skillet in a single layer.
- 6
Cook the shrimp without moving them for 2 minutes until the bottoms turn opaque and coral-colored, then flip each one over.
- 7
Cook for 1 more minute on the second side until the shrimp are fully opaque and curled, then transfer to a clean plate.
- 8
Warm the tortillas one at a time directly over a gas flame for 15 seconds per side until soft and pliable, or wrap all 6 in foil and warm in a 350°F oven for 5 minutes.
- 9
Lay one warm tortilla on a plate and spread 1 tablespoon of the lime crema down the center.
- 10
Top with 3 to 4 shrimp, then add a small handful of shredded cabbage on top of the shrimp.
- 11
Sprinkle chopped cilantro over the cabbage, then repeat with remaining tortillas and toppings to make 6 tacos total.
Tools you’ll need
- paper towels
- 2 small bowls
- whisk
- large skillet (12-inch recommended)
- kitchen tongs or spatula
- clean plate
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