These Shrimp Tacos with Cilantro Lime Cream are the ultimate taco for the season! They’re light and flavorful with a bit of sweetness and zest, and are sure to impress a crowd.
One month from now will check four years of making plans and distributing them to this site. Goodness! Here and there I actually wonder about how I’ve figured out how to keep on concocting more imaginative approaches to take care of our family with simple to discover fixings. All through these previous four years, one formula keeps on being the wellspring of such a lot of traffic. My fish tacos! At the point when I previously chose to start a site where I could share my own plans, this one was one of the main I’d wanted to share. It was a flat out top choice in our home, and we would never get enough of all that flavor!
I really have an entertaining story to share about those fish tacos! My mother and her dearest companion from secondary school included their first youngsters inside only a couple a long time of one another. Her dearest companion had a child “J” and my mother had me! Well quick forward to only a couple years prior and J acknowledged he had made my fish tacos months earlier, without acknowledging it was my site he had looked and discovered the formula! Isn’t so stunning? Gracious, and he and his significant other cherished them!
I totally love new fixings and light flavors, particularly in the late spring months. These shrimp tacos are similarly just about as delicious and delightful as my fish tacos without being a lot of exactly the same thing. I really eliminated cheddar totally, added a smidgen of pleasantness to the cabbage and the sauce with a dash of nectar, and the shrimp are smoky and delightful. They’re flavorful, and would be an incredible option in contrast to their fish partner. Pursue yourself!.These shrimp tacos are prepared quickly or less and utilize numerous new fixings. Pair with my sluggish cooker “refried” beans for a light and delectable dining experience!
The ultimate taco for the season, light and flavorful with a bit of sweetness and zest! These shrimp tacos are sure to impress!
Ingredients
- For the Shrimp Tacos:
- corn tortillas
- shredded cabbage mix (recipe below)
- avocado corn mixture (recipe below)
- cooked shrimp (recipe below)
- cilantro lime cream (recipe below)
- cut limes
- cilantro (for garnish)
- For the Shredded Cabbage Mix:
- 2 cups shredded red cabbage
- 1 cup shredded green cabbage
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- salt and pepper
- For the Avocado Corn Mixture:
- 1/2 cup corn
- 2 avocados, diced
- 1/2 medium cucumber, diced
- 1/2 medium tomato, diced
- 1 green onion, chopped
- juice from 1/2 a medium lime
- salt and pepper
- For the Cooked Shrimp:
- 3/4 lb fresh shrimp, peeled, deveined and tails removed
- 1 teaspoon lemon pepper
- 1 teaspoon garlic salt
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried cilantro
- juice from half a lime
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon salted butter
- For the Cilantro Lime Cream:
- 1/2 cup sour cream
- 2 tablespoons ranch dressing
- 2 tablespoons chopped fresh cilantro
- juice of 1 lime
- 1/2 teaspoon honey
- 1/4 teaspoon smoked paprika
- salt and pepper.
Instructions
- Begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.
- In another medium bowl add the corn, avocado, cucumber, tomato and onion. Mix well, then season with lime juice, salt and pepper.
- For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram and cilantro. Squeeze the lime all over the shrimp.
- In a medium saute pan, add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). While the shrimp is cooking add all the ingredients for the cilantro lime cream together and set it aside to add to the tacos.
- Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix.
- Top it with a few spoonfuls of the avocado corn mixture.
- Add a few pieces of that gorgeous shrimp to each taco.
- Serve with the cilantro lime cream, a few limes and a sprig of cilantro for garnish!
- Be generous with the cream, it sure is tasty. Enjoy!
