Cilantro-Lime Crema Shrimp Street Tacos

Name: Cilantro-Lime Crema Shrimp Street Tacos
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 20 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 2 whole Avocado; 0.5 tsp Black Pepper; 1.5 tsp Chili Powder; 20 whole Corn Tortilla; 0.25 tsp Dried Orange Peel; 1 tsp Fresh Cilantro; 1 tsp Garlic; 0.25 tsp Garlic Powder; 0.25 tsp Ground Coriander; 0.5 tsp Ground Cumin; 1 whole Jalapeño Pepper; 2 lb Large Shrimp; 1 whole Lime; 2 tbsp Olive Oil; 0.5 tsp Onion Powder; 0.5 tsp Paprika; 1 whole Red Onion; 0.5 tsp Salt; 1 pinch Salt & Pepper; 2 tbsp Sour Cream

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Halal 🕌Pescatarian 🐟

Cilantro-Lime Crema Shrimp Street Tacos bring plump, chili-spiced shrimp together with cool, tangy crema for a bright, balanced bite. Creamy avocado, crunchy red onion, and a hint of jalapeño heat round out each warm corn tortilla. Serve for a lively weeknight dinner or a casual weekend gathering where everyone can build their own.

Prep45 mins
Cook30 mins
Serves20
DifficultyEasy

1

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

In a bowl, combine the shrimp with chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest, then mix well.
3

Heat olive oil in a nonstick frying pan over medium-high heat. Add the 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 the shrimp cooks, make the crema by whisking together sour cream, the zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and a pinch each of salt and black pepper.
5

Warm the corn tortillas in a pan or on a griddle over low heat for 1 to 2 minutes per side; take care not to let them burn. Set aside.
6

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