Spicy Southwest Shrimp Tacos with Pico De Gallo and Lime Crema

There’s something special about shrimp for dinner and these tacos take it to the next level. Tender, spice-crusted shrimp are seared to perfection and piled into warm tortillas with sautéed poblano and onion, a bright homemade pico de gallo and a drizzle of creamy lime crema. Every bite is a mix of smoky, tangy and fresh flavors.

This recipe comes together in about 30 minutes, making it perfect for a busy weeknight when you want something satisfying without a lot of fuss. The Southwest spice blend adds a warm kick that pairs beautifully with the cool crema and juicy tomatoes. Serve these tacos with your favorite sides or enjoy them on their own.

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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

2 tablespoon Sour CreamView 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

4 teaspoon Vegetable 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, then quarter it. Halve, peel and thinly slice the red onion; finely dice a few slices until you have 2 tablespoons. Finely dice the Roma tomato. Halve, core and slice the poblano pepper 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.
3. In a second medium bowl, combine the diced onion, diced tomato, a squeeze of lime juice to taste, half the lime zest and ¼ teaspoon sugar. Season with salt and pepper. This is your pico de gallo.
4. In a small bowl, combine the sour cream with the remaining lime zest. Stir in 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 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 juice from the remaining lime wedges. Season with salt and pepper.
6. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm, about 30 seconds. Divide the tortillas between plates and fill with the shrimp and vegetable mixture. Top with pico de gallo and drizzle with lime crema. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for Southwest spice blend?

Mix together chili powder, cumin, garlic powder and a pinch of cayenne for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp and vegetables in a skillet.