🌮 Shrimp Tacos with Chili Lime Crema
A Tex Mex Tuesday Favorite from Crys Kitchen. Pescatarian-Friendly | Can Be Made Dairy-Free
Ingredients
- For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil
- Zest + juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- Salt and black pepper to taste
- For the Chili Lime Crema:
- â…“ cup Greek Yogurt or sour cream
- â…“ cup mayonnaise optional for richness
- Juice of ½ lime
- 1 teaspoon hot chili sauce or more to taste
- ¼ teaspoon salt or more to taste
- Optional: chopped cilantro or green onion
- For the Slaw:
- 1 cup shredded green or purple cabbage
- 1 tablespoon Chili Lime Cream
- To Assemble:
- 6 –8 small corn or flour tortillas warmed
- Crumbled Cotija cheese
- Pickled red onions optional but highly recommended
- Extra lime wedges
Instructions
- Marinate the Shrimp:
- In a bowl, toss shrimp with olive oil, lime zest, juice, chili powder, paprika, garlic powder, cumin, salt, and pepper. Let marinate for 10–15 minutes while you prep everything else.
- Make the Crema:
- In a small bowl, whisk together sour cream, mayo (if using), lime juice, hot chili sauce, and salt. Taste and adjust spice or citrus to your liking.
- Toss the Slaw:
- Combine shredded cabbage with lime 1-2 Tablespoons of cream mix and set aside.
- Cook the Shrimp:
- Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and slightly charred. Remove from heat.
- Assemble Tacos:
- Layer each warm tortilla with slaw, shrimp, crema drizzle, Cotija, and pickled onions. Finish with fresh lime juice.
Notes
💡 Crys’ Kitchen Notes:
• Sub dairy-free yogurt or crema if you’re DF
• Add jalapeños or avocado slices for extra flavor
• These reheat beautifully for lunch the next day