Southwest-Spiced Shrimp Tacos with Pico De Gallo and Lime Crema

There’s nothing quite like a plate of shrimp tacos for dinner. These are packed with tender, Southwest-spiced shrimp, sautéed poblano and onion and topped with a bright, fresh pico de gallo and a drizzle of tangy lime crema. Every bite is a fiesta of flavors and textures.

This recipe comes together quickly, making it perfect for busy weeknights. The shrimp are seasoned with a bold Southwest spice blend and seared until perfectly cooked. Warm flour tortillas hold all the delicious fillings and the creamy lime crema ties everything together. Get ready for a taco night win!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely dice the tomato and half the red onion. Combine in a small bowl with a squeeze of lime juice and a pinch of salt to make the pico de gallo. Set aside.
2. Thinly slice the remaining red onion and the long green pepper (poblano).
3. In a small bowl, mix the sour cream with a squeeze of lime juice to create the lime crema. Season with salt to taste.
4. Pat the shrimp dry with paper towels. Toss with the Southwest spice blend until evenly coated.
5. Heat a large skillet over medium-high heat with a drizzle of oil. Add the sliced onion and poblano and cook until softened and lightly charred, about 4-5 minutes. Remove from the skillet and set aside.
6. In the same skillet, add a little more oil if needed. Cook the shrimp in a single layer for 2-3 minutes per side until pink and cooked through.
7. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
8. Assemble the tacos: place a portion of the sautéed peppers and onions on each tortilla, top with shrimp, spoon over the pico de gallo and drizzle with lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great. Warm them in a dry skillet or microwave before serving.

How do I store leftover shrimp tacos?

Store components separately in the fridge for up to 2 days. Reheat shrimp and veggies gently in a skillet.

Can I make this recipe dairy-free?

Use a dairy-free sour cream alternative for the lime crema.