Spice-Rubbed Shrimp Tacos with Pico De Gallo and Hot Sauce Crema

These spice-rubbed shrimp are the stars of the show, bringing bold Southwest flavor to either tacos or a hearty salad. Fresh pico de gallo, sautéed peppers and onions and a creamy hot sauce crema add layers of heat and balance, while a squeeze of lime brightens every bite.

This flexible recipe includes components for both tacos and salad, so you can serve tacos for some and salad for others-or enjoy both! Whether wrapped in warm tortillas or piled high on greens, this dinner delivers fiesta vibes that’ll have you craving más.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Southwest DressingView ingredient guideLike ingredientDislike ingredient

20 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) Black PepperView 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

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. Trim and discard the root end from the lettuce; pat leaves dry, then chop into bite-size pieces.
2. Rinse the shrimp under cold water and pat dry with paper towels. In a medium bowl, toss together shrimp, Southwest Spice Blend and a squeeze of lime juice. Set aside to marinate.
3. In a second medium bowl, combine the minced onion, diced tomato, 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. This is your pico de gallo.
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 the mixture reaches a drizzling consistency. Season with salt. Set aside.
5. Heat a large drizzle of oil in a large, preferably 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. For tacos: 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 hot sauce crema. For salad: Divide lettuce between bowls and drizzle with Southwest dressing to taste. Top with shrimp, veggies, pico de gallo and hot sauce crema.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

How do I store leftovers?

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

Can I make the pico de gallo ahead?

Absolutely! It can be made up to a day in advance and stored in the fridge.