Southwest-Spiced Shrimp Tacos with Pico De Gallo and Hot Sauce Crema

There’s nothing quite like a plate of perfectly cooked shrimp for dinner and these tacos are a delicious way to enjoy them. Tender, seared shrimp coated in a bold Southwest spice blend are piled into warm flour tortillas alongside sautéed green pepper and onion, a fresh pico de gallo and a creamy hot sauce crema. Every bite is packed with flavor and texture.

These tacos come together quickly, making them an ideal choice for a busy weeknight. The combination of smoky spices, tangy lime and cool crema creates a balanced dish that’s sure to become a family favorite. Serve them with extra lime wedges on the side for a bright finish.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView 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

0.25 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. Wash and dry all produce. Zest the lime and cut it into quarters. Halve the red onion, peel it and slice thinly. Mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Finely dice the grape tomatoes. Halve the long green pepper, remove seeds and slice 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 tomatoes, half the lime zest, ¼ teaspoon sugar (½ teaspoon for 4 servings) and a squeeze of lime juice to taste. Season with salt and pepper. Set aside as the 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. Set aside as the crema.
5. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the sliced 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 frozen shrimp?

Yes, just thaw them completely under cold running water and pat dry before marinating.

What can I substitute for Southwest spice blend?

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

How do I store leftovers?

Store the shrimp, vegetables, pico de gallo and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp and veggies gently in a pan.