Spicy Shrimp Tacos with Pico De Gallo and Hot Sauce Crema

Get ready for a taco night that’s anything but ordinary. These shrimp tacos are packed with bold Southwest flavors, from the seasoned shrimp to the tangy pico de gallo and creamy hot sauce drizzle. They’re hearty, satisfying and come together in just 30 minutes.

Juicy shrimp are seared with a Southwest spice blend, then piled into warm tortillas with sautéed green peppers and onions. Top it all off with a fresh tomato-onion salsa and a spicy crema for a meal that’s as delicious as it is easy. Perfect for a busy weeknight!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry 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 shrimp under cold water, then pat dry with paper towels. In a medium bowl, toss shrimp with Southwest Spice Blend and a squeeze of lime juice. Set aside to marinate.
3. In a second medium bowl, combine 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.
4. In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt.
5. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add 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 shrimp to the pan. Cook until shrimp are opaque and cooked through, 3-4 minutes. Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.
6. Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and crema. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning.

What can I substitute for Southwest Spice Blend?

You can make your own with chili powder, cumin, garlic powder and smoked paprika.

How do I store leftovers?

Store shrimp and veggies separately from tortillas and toppings. Reheat in a pan and assemble fresh.