Spicy Southwest Shrimp Tacos with Pico De Gallo and Hot Sauce Crema

These shrimp tacos are a fiesta of flavors and textures. Tender, seared shrimp coated in a smoky Southwest spice blend are piled into warm flour tortillas with sautéed green peppers and onions. A bright, chunky pico de gallo and a creamy, spicy hot sauce crema tie it all together.

Perfect for a quick weeknight dinner, these tacos come together in about 30 minutes. The combination of fresh ingredients and bold spices makes every bite satisfying. Serve them with extra lime wedges for a burst of citrus.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 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

teaspoon (tsp) Black PepperView 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 grape tomatoes. Halve, deseed and slice the green pepper into ¼-inch-thick strips.
2. Rinse the shrimp under cold water, then 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 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 black pepper. Set aside as 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 crema.
5. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the green pepper strips, sliced onion, 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, thaw them completely under cold running water and pat dry before seasoning.

What can I substitute for the Southwest spice blend?

Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder and a pinch of cayenne.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp and veggies in a skillet and assemble fresh.