Spicy Southwest Shrimp Tacos with Pico De Gallo and Crema

There’s something irresistible about shrimp for dinner, especially when it’s tucked into warm tortillas with vibrant toppings. These tacos bring together tender, spice-rubbed shrimp, charred poblano and onion, a bright homemade pico de gallo and a creamy hot sauce drizzle. It’s a quick, satisfying meal that feels like a fiesta.

Perfect for busy weeknights, this recipe uses simple ingredients to create big, bold flavors. The shrimp cook in minutes and the fresh pico and crema come together while the veggies sauté. Serve them up with extra lime wedges for a fresh finish.

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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

1 tablespoon Cooking 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. Zest and quarter the lime. Halve and peel the onion. Finely dice enough onion to get 2 tablespoons; thinly slice the remaining onion. Finely dice the tomato. Halve, core and slice the poblano into ¼-inch-thick strips.
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 a second medium bowl, combine the diced onion, tomato, half the lime zest, ¼ teaspoon sugar and a squeeze of lime juice to taste. Season with salt and pepper. This is your pico de gallo.
4. In a small bowl, stir together the sour cream and hot sauce. 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 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. 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 with extra lime wedges.

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 skillet.