Spicy Southwest Shrimp Tacos with Pico De Gallo and Crema

These shrimp tacos are a true weeknight hero. Tender, juicy shrimp are coated in a smoky Southwest spice blend and quickly seared until perfectly cooked. They’re nestled into warm flour tortillas alongside a colorful mix of sautéed poblano pepper and red onion, then topped with a bright, chunky pico de gallo and a drizzle of hot sauce crema. Every bite is a balance of spicy, tangy and fresh flavors.

What makes this recipe so satisfying is how quickly it comes together. While the shrimp marinates, you can prep the pico and crema and in under 30 minutes you’ll have a restaurant-quality taco night at home. It’s a fantastic way to enjoy shellfish in a hearty, filling meal that’s perfect for any night of the week.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 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

Instructions

1. Finely dice the tomato and half the red onion. Place in a small bowl. Zest and juice the lime, then add half the lime juice to the bowl. Season with salt and stir to combine. Set aside as pico de gallo.
2. Thinly slice the remaining red onion and the long green pepper (remove seeds if desired).
3. In a medium bowl, toss the shrimp with the Southwest spice blend and a drizzle of oil until evenly coated.
4. In a small bowl, mix the sour cream with the hot sauce and remaining lime juice. Season with salt to taste. Set aside.
5. Heat a large skillet over medium-high heat with a drizzle of oil. Add the sliced onion and pepper and cook until softened and lightly charred, about 4-5 minutes. Transfer to a plate.
6. In the same skillet, add the shrimp in a single layer. Cook without stirring for 2 minutes, then flip and cook until opaque and cooked through, about 1-2 minutes more.
7. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.
8. Assemble tacos: place a portion of the cooked pepper-onion mixture on each tortilla, top with shrimp, a spoonful of pico de gallo and a drizzle of the hot sauce crema. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning. Cooking time may be slightly longer.

What can I substitute for the long green pepper?

A poblano or mild green bell pepper works well. For more heat, use a jalapeño.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp gently to avoid overcooking.