Spicy Southwest Shrimp Tacos with Pico De Gallo and Crema

These shrimp tacos are packed with bold Southwest flavors and fresh toppings. Tender shrimp are seasoned with a smoky spice blend, then seared until perfectly cooked. They’re served in warm flour tortillas with sautéed green pepper and onion, a bright pico de gallo and a creamy hot sauce drizzle.

This recipe comes together quickly, making it ideal for busy evenings when you want something delicious without spending hours in the kitchen. The combination of spicy, tangy and cool elements creates a balanced and satisfying taco experience.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest and quarter the lime. Halve, peel and thinly slice the red onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Finely dice the tomato. Halve, deseed and slice the green pepper into ¼-inch-thick strips.
2. Rinse the shrimp under cold water and pat dry with paper towels. In a medium bowl, toss the shrimp with the Southwest spice blend and a squeeze of lime juice. Set aside to marinate.
3. In a second medium bowl, combine the minced onion, diced tomato, half the lime zest, ¼ teaspoon sugar (½ teaspoon for 4 servings) and a squeeze of lime juice to taste (save some for step 5). Season with salt and pepper. This is your pico de gallo.
4. In a small bowl, combine the sour cream with as much hot sauce as you like. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt. This is your crema.
5. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the green pepper, sliced onion, salt and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. Add another drizzle of oil and the shrimp to the pan. Cook until the shrimp are opaque and cooked through, 3-4 minutes. Stir in the remaining lime zest and juice from the remaining lime wedges. Season with salt and pepper.
6. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas between plates and fill with the shrimp and vegetables. Top with the pico de gallo and crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave wrapped in damp paper towels.

What can I substitute for Southwest spice blend?

You can make your own blend with chili powder, cumin, garlic powder, smoked paprika and a pinch of cayenne.

How do I know when the shrimp are fully cooked?

Shrimp are done when they turn opaque and pink and the internal temperature reaches 145°F.