Southwest Shrimp Tacos with Pico De Gallo and Hot Sauce Crema

These shrimp tacos are a weeknight dream: quick, flavorful and satisfying. Tender shrimp are seasoned with a Southwest spice blend and seared until golden, then piled into warm tortillas with sautéed poblano pepper and onion. A drizzle of hot sauce crema and a spoonful of fresh pico de gallo add brightness and heat.

With just a single pan and about 25 minutes, you can have a restaurant-quality taco night at home. The combination of smoky spices, juicy shrimp and cool crema is irresistible. Serve with extra lime wedges for squeezing over the top.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 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

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely dice the tomato and half the red onion. Place in a small bowl. Juice half the lime into the bowl, add a pinch of salt and the sugar and stir to combine. Set aside as pico de gallo.
2. Thinly slice the remaining red onion and the long green pepper (remove seeds and ribs if desired).
3. In a small bowl, mix the sour cream with the hot sauce and a squeeze of lime juice. Season with salt and pepper. Set aside.
4. Pat the shrimp dry with paper towels. Toss with the Southwest spice blend and a pinch of salt.
5. Heat 4 teaspoons of cooking oil in a large non-stick skillet over medium-high heat. Add the sliced onion and pepper and cook until softened and lightly charred, about 4-5 minutes. Transfer to a plate.
6. Add 1 tablespoon of cooking oil to the same skillet. Add the shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side. Remove from heat.
7. Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
8. Assemble tacos: place a few slices of the cooked pepper and onion on each tortilla, top with shrimp, a spoonful of pico de gallo and a drizzle of hot sauce crema. Serve with lime wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning to ensure they sear properly.

What can I substitute for sour cream?

Greek yogurt or a dairy-free alternative works well in the crema.

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 and assemble fresh.