Spicy Southwest Shrimp Tacos with Pico De Gallo and Crema

There’s something undeniably satisfying about a taco night, especially when it features perfectly seared shrimp. These Southwest shrimp tacos are packed with bold flavors: tender shrimp coated in a warm spice blend, sautéed poblano peppers and onions and a bright, fresh pico de gallo. A drizzle of creamy hot sauce crema ties it all together.

This recipe is designed for busy weeknights but feels special enough for entertaining. The combination of textures and tastes-from the juicy shrimp to the crisp vegetables and tangy crema-makes every bite delicious. Serve with extra lime wedges for a burst of citrus.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 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

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core, deseed and slice the poblano into ¼-inch thick strips. Halve and peel the red onion. Finely dice enough onion to get 2 tablespoons (¼ cup for 4 servings); thinly slice the remaining onion. Finely dice the tomato. Zest the lime and then quarter it (quarter both limes for 4 servings).
2. Rinse the shrimp under cold water and pat dry with paper towels. In a medium bowl, combine the shrimp, Southwest spice blend and a squeeze of lime juice. Set aside.
3. In a second medium bowl, combine the diced onion, diced tomato, a squeeze of lime juice to taste, half the lime zest and ¼ teaspoon sugar (½ teaspoon for 4 servings). Season with salt and pepper. This is your pico de gallo.
4. In a small bowl, combine the sour cream and hot sauce (use as much 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 vegetable oil in a large nonstick pan over medium-high heat. Add the poblano strips, sliced onion, salt and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. Add another drizzle of oil to the pan and add the shrimp. Cook until pink 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, about 30 seconds. Divide the shrimp and cooked vegetables among the tortillas. Top with the pico de gallo and a drizzle of crema. Serve immediately.

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?

Mix together 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder and ¼ teaspoon smoked paprika.

How do I store leftovers?

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