Spicy Shrimp Tacos with Pico De Gallo and Crema

There’s something special about a shrimp taco night. These tacos are loaded with tender, spiced shrimp, sautéed poblano and onion and finished with a bright pico de gallo and creamy hot sauce drizzle. It’s a satisfying meal that comes together quickly in one pan.

Perfect for a weeknight dinner, these tacos bring big flavor with minimal fuss. The Southwest spice blend gives the shrimp a warm kick, while the fresh lime and tomato pico balance it all out. Warm tortillas are the perfect vessel for this delicious filling.

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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. Halve, core and slice the poblano into ¼-inch strips. Peel the onion; finely dice 2 tablespoons of it (4 tablespoons for 4 servings) and thinly slice the rest. Finely dice the tomato. Zest the lime and cut it into quarters (for 4 servings, zest 1 lime and quarter both).
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 to marinate.
3. In another medium bowl, combine the diced onion, 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, mix the sour cream with as much hot sauce as you like. Add 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 nonstick pan over medium-high heat. Add the poblano, sliced onion, salt and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate.
6. Add another large drizzle of oil to the pan and add the shrimp. Cook until opaque and cooked through, 3-4 minutes. Stir in the remaining lime zest and a squeeze of lime juice. Season with salt and pepper.
7. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates and fill with the shrimp and vegetables. Top with pico de gallo and crema. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for Southwest spice blend?

Mix together chili powder, cumin, garlic powder and a pinch of cayenne.

How do I store leftovers?

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