Hard Caribbean Dinner

Shrimp Tacos with Cilantro-Lime Crema

Name: Shrimp Tacos with Cilantro-Lime Crema
Prep time: 37 min
Cook time: 55 min
Total time: 92 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 pounds large frozen peeled and deveined shrimp , thawed; 1.5 teaspoons chili powder; 1 teaspoon freshly minced garlic; 0.5 teaspoons paprika; 0.5 teaspoons ground cumin; 0.5 teaspoons onion powder; 0.5 teaspoons salt; 0.5 teaspoons ground black pepper; 0.25 teaspoons ground coriander; 0.25 teaspoons grated Valencia orange zest; 2 tablespoons olive oil , or more as needed; 2 tablespoons sour cream; 1 lime , zested and juiced; 1 teaspoon chopped fresh cilantro; 0.25 teaspoons garlic powder; 1 pinch salt and ground black pepper; 20 corns tortillas , 6 inch; 2 avocados , thinly sliced, or to taste; 1 red onion , finely diced, or to taste; 0.5 bunches fresh cilantro , chopped, or to taste; 1 jalapeño pepper , Optional; 2 limes , cut into wedges, or as needed

Total Time

1h 32m

37m prep · 55m cook

Servings

4 people

Rating

—

Difficulty

Hard

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These sensational shrimp tacos with spicy shrimp, zesty lime crema, and avocado in corn tortillas are easy to make and so delicious! This is the perfect shrimp taco recipe for a crowd.

Ingredients

2 pounds large frozen peeled and deveined shrimp , thawed
1.5 teaspoons chili powder
1 teaspoon freshly minced garlic
0.5 teaspoons paprika
0.5 teaspoons ground cumin
0.5 teaspoons onion powder
0.5 teaspoons salt
0.5 teaspoons ground black pepper
0.25 teaspoons ground coriander
0.25 teaspoons grated Valencia orange zest
2 tablespoons olive oil , or more as needed
2 tablespoons sour cream
1 lime , zested and juiced
1 teaspoon chopped fresh cilantro
0.25 teaspoons garlic powder
1 pinch salt and ground black pepper
20 corns tortillas , 6 inch
2 avocados , thinly sliced, or to taste
1 red onion , finely diced, or to taste
0.5 bunches fresh cilantro , chopped, or to taste
1 jalapeño pepper , Optional
2 limes , cut into wedges, or as needed

Instructions

1

Rinse defrosted shrimp under cold water, drain, and pat dry.
2

Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
3

Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
4

While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
5

Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
6

Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeño. Serve with sliced limes to squeeze on top and extra crema on the side.