Shrimp Tacos with Cilantro-Lime Cream Sauce
Taco Tuesday!! Shrimp tacos are a healthy and easy dish to make every Tuesday. Usually my go-to tacos are: Carne Asada, Ground Bison (so good and lean), or shrimp. All are great for Tuesday tacos.
This taco recipe is super easy to make and takes 20 minutes max! Here’s what you’ll need to make enough for about 6 tacos:
- Non-stick sauté pan
- 1 lb frozen or fresh shrimp
- Old Bay seasoning. You can substitute paprika, chili powder, a little cayenne for a kick, and cumin. But Old Bay is just the best for seafood– shout out to Connor Ford on this one!
- Sour cream, about 1/4 cup or a little more to have some extra sauce.
- Cilantro, chopped. A small bunch works here you’ll have plenty.
- red or green cabbage shredded
Side dish: Mexican Street Corn
- 1 can of Corn, or 2 if you want extra…and you will…
- Cojita cheese or fresh queso that crumbles
- cayenne pepper
- kosher salt
- chili powder
Here’s what to do:
- If you got frozen shrimp, try to thaw it out in the fridge overnight. If you forgot (guilty here), then run them under cold water for about 20 minutes.
- Season the shrimp with Old Bay or the spice mix you made to substitute it.
- Heat some olive oil on the non-stick pan over med-high heat.
- Sauté the shrimp for about 3 minutes per side so they’re tender. Be careful not to overcook, as they can get tough very quickly.
- Once finished, set them aside and cover loosely with foil.
- In a mixing bowl, take the sour cream and dilute it with just enough water so the sour cream gets runny. Mix in lime juice using 1/2 a lime and chopped cilantro. This is great substitute and quick way to replicate Mexican Crema sauce.
- Mix in shredded cabbage into the sauce, so you get a nice covered slaw.
- Place tortillas over the open flame on the stove to toast tortillas. You want them to be flexible, warm and crispy. You’ll have a nice little char on the edges.
- Put together the tacos and top with cilantro and crumbled cojita or fresh queso crumbles. Serve and enjoy with a margarita!
- While shrimp is cooking, drain the corn from the can. Place some butter in a cast iron, or another skillet to roast the corn. You want the corn to have a nice brown or black char on them. Not all the way but enough to taste the roast.
- Drain, season with salt in the sauce pan.
- Pour into mixing bowl and mix in spices and cheese.
- Stir well, garnish with cilantro, and serve.