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Spicy Shrimp Tacos with Lime Crema

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PREP TIME
45 min
COOKING TIME
30 min
TOTAL TIME
75 min
SERVINGS
20 servings
Dinner Mexican
Spicy Shrimp Tacos with Lime Crema
Ingredients
  • 2 pounds large frozen peeled and deveined shrimp, thawed
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon freshly minced garlic
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon 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
  • 1/4 teaspoon garlic powder
  • 1 pinch salt and ground black pepper
  • 20 (6 inch) corn tortillas
  • 2 avocados, thinly sliced, or to taste
  • 1 red onion, finely diced, or to taste
  • 1/2 bunch fresh cilantro, chopped, or to taste
  • 1 jalapeno pepper, diced, or to taste
  • 2 limes, cut into wedges, or as needed
Instructions
1
First, thaw frozen shrimp under a gentle stream of cold water and remove any impurities. Next, gently shake off excess moisture and pat the shrimp dry with a paper towel to remove any remaining dampness.
2
Combine the thawed shrimp with chili powder, minced garlic, smoked paprika, ground cumin, onion powder, a pinch of salt, a pinch of black pepper, dried coriander, and grated orange peel in a bowl. Thoroughly mix the ingredients together.
3
Heat a generous amount of olive oil in a well-seasoned nonstick frying pan over an elevated heat setting. Add the shrimp and cook until they turn a vibrant pink on the outside and become opaque in color, 4 to 5 minutes per side, depending on their size.
4
While the shrimp is cooking, prepare a tangy crema by whisking together sour cream, grated orange peel and juice of 1 lime, chopped cilantro, garlic powder, a pinch of salt, and a pinch of black pepper.
5
Warm corn tortillas in either a shallow pan or on a flat griddle over a low heat setting, 1 to 2 minutes per side. Be cautious not to let them burn or develop an unpleasant flavor.
6
Assemble the tacos by spreading a small amount of crema across each tortilla, adding 3 or 4 cooked shrimp, sliced avocado, a sprinkle of thinly sliced red onion, chopped cilantro, and diced jalapeño. Serve with a slice of lime on the side to squeeze over your tacos, along with an additional serving of crema.