Description
Tired of bland tacos with blah toppings? These sexy shrimp boats are swimming with a game-changingly simple herby-scallion cream.
Ingredients
Scale
For the Crema:
- 3/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1/4 cup finely chopped fresh cilantro
- 2 green onions, white and light green parts only, thinly sliced
- 1 teaspoon white wine vinegar
- Coarse salt
- Freshly ground black pepper
For the Shrimp:
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder blend
- Zest of 1 lime
- Juice of 1 lime
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
To Serve:
- 8 small flour tortillas (street taco size)
- Homemade pico de gallo, or your favorite salsa
- Lime, cut into wedges
- Chopped cilantro, for garnish
Instructions
- In a medium-sized mixing bowl, whisk together the sour cream, mayonnaise, garlic, cilantro, green onions, and vinegar. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight.
- In a large bowl, toss the shrimp with the minced garlic, cumin, chili powder, lime zest and juice, salt, and pepper. Set aside to marinate for 10 minutes.
- Add the oil to a large skillet placed over medium heat. Add the shrimp and cook, about 2 minutes per side (depending on their size), until opaque in the center and pink on the outside.
- Lightly char the tortillas on the stove. Top with crema, shrimp, and salsa. Garnish with lime wedges and chopped cilantro, and serve immediately.
Notes
Nutritional information below does not include ingredients for serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Tacos
- Method: Stovetop
- Cuisine: Seafood
Keywords: shrimp tacos, tacos, seafood, crema