Spicy Southwest Shrimp Tacos with Pico De Gallo and Crema

These shrimp tacos bring together bold Southwest flavors in a quick and satisfying dinner. Tender shrimp are seasoned with a smoky spice blend, then seared until perfectly cooked. They’re paired with sautéed poblano strips and red onion, adding a mild heat and nice crunch.

A bright pico de gallo made with fresh tomato, lime and a hint of sugar balances the savory elements, while a creamy hot sauce crema adds a tangy kick. All piled into warm flour tortillas for a taco night that’s anything but ordinary.

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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 the lime and cut it into quarters. Halve the red onion, peel it and thinly slice it. Mince a few slices to get 2 tablespoons (4 tablespoons for 4 servings). Finely dice the Roma tomato. Halve the poblano pepper, remove seeds and membranes 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 another 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, mix the sour cream with as much hot sauce as you like. Add water 1 teaspoon at a time, stirring until the mixture reaches a drizzling consistency. Season with salt. This is your crema.
5. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the poblano strips and sliced onion, season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. 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 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 among plates and fill with the shrimp and vegetable mixture. Top with pico de gallo and drizzle with crema. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for Southwest spice blend?

Mix together chili powder, cumin, garlic powder, smoked paprika and a pinch of cayenne to approximate the flavor.

How do I store leftovers?

Store the shrimp, vegetables, pico and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before assembling.