Best 6 Shrimp Tacos With Cilantro Lime Sour Cream Recipes
For those craving a taste of the sea with a zesty kick, the tantalizing flavors of shrimp tacos with cilantro lime sour cream await. This delectable dish combines the succulent taste of shrimp with a burst of citrusy tang, all wrapped in a warm tortilla. The combination of fresh cilantro, lime juice, and sour cream creates a creamy, flavorful sauce that perfectly complements the tender shrimp, while a variety of toppings like shredded cabbage, diced tomatoes, and avocado slices add a crunchy, refreshing texture. Whether you're a seasoned taco enthusiast or a novice cook seeking a new culinary adventure, this guide will take you through the steps of creating this mouthwatering dish, ensuring you enjoy a culinary journey that leaves your taste buds singing.
Let's cook with our recipes!
SHRIMP TACOS WITH CILANTRO-LIME CREMA
Fresh and quick shrimp tacos that are perfect for any day!
Provided by chrispcooks
Categories Main Dish Recipes Taco Recipes
Time 1h15m
Yield 20
Number Of Ingredients 22
Steps:
- Rinse defrosted shrimp under cold water, drain, and pat dry.
- 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.
- 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.
- 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.
- 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.
- 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 jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g
SHRIMP TACOS WITH CILANTRO-LIME SOUR CREAM
These Shrimp Tacos are a flavor explosion! Loaded with spicy shrimp, tomatoes, fresh avocado and THE BEST Shrimp Taco Sauce. Rave reviews every time!
Provided by Deseree
Categories Main Dishes
Time 28m
Number Of Ingredients 19
Steps:
- In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
- Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
- Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
- Stir all ingredients for the Cilantro-Lime Sour Cream together in a bowl.
- Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream. Serve.
Nutrition Facts : Calories 468 kcal, Carbohydrate 20.3 g, Protein 27.2 g, Fat 32.2 g, SaturatedFat 6.7 g, Cholesterol 227 mg, Sodium 430 mg, Fiber 6.2 g, Sugar 2.2 g, ServingSize 1 serving
GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 12 tacos
Number Of Ingredients 20
Steps:
- In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
- Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
- Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
- Remove from skewers & set aside for taco assembly.
- In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
- In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
- Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams
CILANTRO SHRIMP TACOS
These cilantro shrimp tacos are sort of a work in progress; I've only made it twice, so I haven't had much time to try different methods. I made it one day when trying to think of something to make for dinner, and I thought it turned out really well. I think it can be easily adjusted to suit different tastes. Serve with lime wedges.
Provided by ChefChelios
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.
- Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.
- Spoon shrimp mixture onto tortillas and serve with remaining cilantro.
Nutrition Facts : Calories 223 calories, Carbohydrate 12.3 g, Cholesterol 172.6 mg, Fat 10.2 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 1.5 g, Sodium 311.7 mg, Sugar 0.3 g
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
This is a recipe that I picked up from Lindsay at pinchofyum.com. Kuddos to her because it was absolutely delicious! Restaurant quality and so easy to make. My daughter and I breaded the shrimp and feasted all day.
Provided by Brigitte S.
Categories Lunch/Snacks
Time 30m
Yield 2 small tacos each, 4 serving(s)
Number Of Ingredients 18
Steps:
- Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
- Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
- To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
Thanks to Lindsay at Pinch of Yum for bringing restaurant style shrimp tacos to our kitchen! We breaded our shrimp but the slaw makes it delicious either way!
Provided by Brigitte S.
Categories Lunch/Snacks
Time 35m
Yield 8 Mini Tacos, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
- Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
- To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
Tips:
- For the best flavor, use fresh shrimp. If frozen shrimp is all you have, thaw it completely before cooking. - To devein the shrimp, use a small sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Remove the vein and rinse the shrimp well. - If you don't have a grill, you can cook the shrimp in a grill pan over medium-high heat. - To make the cilantro-lime sour cream, simply stir together sour cream, chopped cilantro, lime juice, salt, and pepper. - Serve the shrimp tacos with your favorite toppings, such as shredded cabbage, diced tomatoes, sliced avocado, and crumbled queso fresco.Conclusion:
Shrimp tacos are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and can be customized to your liking. So next time you're looking for a quick and tasty meal, give these shrimp tacos a try!
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