Spicy Shrimp Tacos with Creamy Cilantro-Lime Sauce
This recipe delivers delicious, flavorful shrimp tacos with a cool and creamy sauce to balance the heat.
Ingredients:
- For the Shrimp:
- 1 pound large shrimp, peeled, deveined, and tails on (or off for easier eating)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- For the Creamy Cilantro-Lime Sauce:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped (adjust for spice preference)
- 1 lime, juiced
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- For the Tacos:
- 8 corn tortillas, warmed
- Shredded cabbage or lettuce
- Chopped red onion
- Chopped fresh cilantro
- Cotija cheese, crumbled (optional)
- Lime wedges, for serving
Cooking Guide:
- Marinate the Shrimp: In a bowl, combine the shrimp, olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat and marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
- Make the Creamy Cilantro-Lime Sauce: In a blender or food processor, combine the sour cream, mayonnaise, cilantro, jalapeno, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy. Set aside.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook, as shrimp can become rubbery.
- Assemble the Tacos: Warm the tortillas according to package instructions. Top each tortilla with a spoonful of creamy cilantro-lime sauce, some cooked shrimp, shredded cabbage or lettuce, red onion, cilantro, and crumbled Cotija cheese (if using). Serve with lime wedges for squeezing extra citrusy goodness over the tacos.
Tips:
- For a smoky flavor: Add a chipotle chili pepper in place of the regular chili powder for a smoky kick.
- Make it a meal: Serve the tacos with a side of Mexican rice or black beans for a complete and satisfying meal.
- Shrimp size: Large or jumbo shrimp work best for tacos, as they hold up well on the tortillas.
- Don’t overcook the shrimp: Shrimp cooks quickly, so watch them closely to avoid rubbery texture.
- Adjust the spice: The amount of jalapeno pepper in the sauce can be adjusted to your preference.
- Shrimp substitution: If you don’t have shrimp, grilled fish or chicken can be used as a substitute.
- Leftovers: Leftover cooked shrimp can be stored in the refrigerator for up to 2 days. However, the sauce and tortillas are best enjoyed fresh.
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