Spicy Southwest Shrimp Tacos with Pico De Gallo and Crema

There’s something undeniably satisfying about a plate of shrimp tacos. This recipe brings together tender, seared shrimp coated in a warm Southwest spice blend, piled into soft flour tortillas with a colorful mix of sautéed green pepper and onion. A bright, chunky pico de gallo and a creamy, spicy hot sauce crema tie everything together for a taco night that’s anything but ordinary.

Perfect for a busy weeknight, these tacos come together quickly but taste like you spent hours in the kitchen. The combination of smoky spice, fresh citrus and cool crema is absolutely irresistible. Whether you’re feeding the family or just treating yourself, these shrimp tacos are sure to become a favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lime and cut it into quarters. 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 the green pepper, remove seeds 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 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 (save some for later). Season with salt and black pepper. This is your 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. This is your crema.
5. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the sliced green pepper, sliced onion, salt and black 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 black 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 crema. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before marinating to ensure they sear properly.

What can I substitute for Southwest spice blend?

You can make your own with a mix of chili powder, cumin, garlic powder, paprika 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 pan and assemble fresh.