Shrimp Tacos with Cilantro-Lime Sour Cream

Yesterday was pretty warm, well by Seattle standards anyway, and today is going to be even warmer. For some reason warm weather always makes me crave tacos. Who doesn’t love tacos? To me they just scream summer time. Perhaps it is all of the bright flavors or the fact that they go so well with a cold bottle of Corona. Either way, these shrimp tacos are definitely the perfect summer time supper. They are quick, easy and light. They also showcase some of my favorite flavors: cumin, chili powder, cilantro and lime.

The combination of spices in this recipe can make the shrimp a little spicy, however the coolness of the cilantro-lime sour cream balances out the flavor nicely. If you do want to tone it down a little bit, you can cut the amount of chili powder in half and omit the cayenne pepper.

The Recipe

  • Serves 2
  • Prep time:
  • Cook time:

Ingredients:

  • 20 medium prawns, peeled and deveined
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon olive oil
  • 4 corn tortillas
  • oil for frying
  • shredded lettuce
  • diced tomatoes
  • sliced avocado
  • cilantro lime sour cream (recipe follows)

For the Cilantro-Lime Sour Cream:

  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon cumin
  • juice and zest from one lime
  • salt to taste

Instructions:

  1. 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.
  2. Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
  3. Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time 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.
  4. Stir all ingredients for the Cilantro-Lime Sour Cream together in a bowl.
  5. Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.
  6. Serve.

I served these with black beans and chips and habanero salsa. It was the perfect meal to enjoy on our patio while sipping on ice cold coronas and watching the sun go down.

Enjoy!

  • http://justcallmemarta.blogspot.com Marta

    Ohhh grilled seafood in a tortilla, it’s like all my cravings wrapped into a cute parcel!
    I LOVE what you’ve done to the site. It looks so fresh and dynamic! Good job!

  • http://www.inpraiseofleftovers.com The Leftoverist

    Darn! We might have run into one another at Pike Place and talked blogging!

    This is a really mouthwatering photo. I was thinking about tacos today myself. And I bought shrimp at the market!

  • http://bakingismyzen.blogspot.com BAKING is my ZeN

    looks delish!

  • http://happylovestrawberry.blogspot.com/ Indigo

    Ohmygosh, could this look more attractive? I’ve never eaten anything like this (British girl, here!) but wow, do I want to. I adore seafood in any format!

  • http://www.sporkorfoon.com Teanna

    Wow look at that photo! That is one gorgeous dish!

  • http://www.wheresmydamnanswer.com Cathy – wheresmydamnanswer

    This is a perfect meal in my book!! Cannot get enough of these flavors!!

  • http://healthyyum.com Tanya

    Looks so tasty – of all the things I never had in a taco … now I have to try it.

  • Sadia

    I just made this for dinner – loved the tasty shrimp, and the sauce was a nice touch! thanks!

  • http://www.lifesambrosia.com Deseree

    You’re welcome Sadia! I am glad that you liked them :)

  • Pingback: Columbus Foodie » Blog Archive » July 2009 Roundup

  • Melissa

    REALLY excited to try this one tonight!

  • http://www.lifesambrosia.com Deseree

    I hope you enjoy them Melissa!

  • Pingback: July 2009 Roundup « The Random Item

  • mary

    i’ve made shrimp tacos 3 times in 2 weeks, and your recipe is the best one….so delicious!!! thank you for sharing your awesome recipe and beautiful photos, cant wait to see what else you have on your blog

  • http://www.lifesambrosia.com Deseree

    Thank you Mary!

  • http://www.wenderly.com Wenderly

    O.k.- My mouth is watering! I don’t believe I can rest until I’ve made and enjoyed this delish dish!

    Wenderly

  • tony marini

    You can make this a little healthier if you want to use yogurt instead of sour cream…Just sayin

  • http://www.twincitydiaper.com Olson

    WOW. We made this recipe for dinner last week and it was absolutely delicious. I rank it up there with some of the best mexican restaurant shrimp tacos around. We will probably cut back on the lime juice and zest next time – but this is truly an A+ recipe!

  • Shannon

    You won’t be disappointed! These were AMAZING! We ate them in mid-November, served with homemade spanish rice!

  • http://www.lifesambrosia.com Deseree

    Shannon- Thank you! I like the sound of homemade spanish rice. How did you make it?

  • Sabinka

    Made it last night, absolutely delicious ,even my too young kids loved it! Served it with spanish rice and beans.Thank you so much for sharing your recipes.

  • Pingback: Branching Out: Shrimp Tacos « life by britney

  • Pingback: Shrimp Tacos with Cilantro-Lime Sour Cream « life by britney

  • http://www.justdorkin.com Justdorkin

    we made this 2 nights ago and it was a big hit. i used greek yogurt instead of sour cream. great stuff Des

  • stacy

    the whole family love, love, loved them. Thanks so much.

  • Gabacho

    Outstanding! I substituted tartar for sour cream, and I mixed in a little chipotle paste instead of cayenne, and used LOTS of Garlic. OMG…I’m now back in my wife’s good graces. Thanks!

  • Julia

    I made these last night…OMG! YUM!! Soooo good! Even the hubby loved them!

  • Towanda

    I made this dish, and it was easy and DELICIOUS!!!

  • Pingback: Menu Plan Monday 5/23 | The Meanest Momma

  • Pingback: Cilantro Lime Shrimp Slow Carb Recipe: not quite what I’m looking for.

  • Pingback: Menu Plan Monday 6/19 | The Meanest Momma

  • Pingback: Menu Plan Monday 7/11 | The Meanest Momma

  • Sharon

    Big hit at dinner tonight! I scraped the cooked kernels from a corn on the cob and added it to the sauce. Also substituted finely shredded red cabbage for the lettuce. That extra crunch was so good!! Will make these again and again for sure!

  • Pingback: Menu Plan Monday 1/24 | The Meanest Momma

  • Pingback: Meal Plan Monday 7/5 | The Meanest Momma

  • Pingback: Menu Plan Monday 9/20 | The Meanest Momma

  • Nicole

    My husband hates shrimp tacos… but he LOVED these! My 7 year old even ate seconds. Good work!

  • Pingback: Menu Plan Monday 9/5 | The Meanest Momma

  • ruby goodwin

    here is the shrimp taco recipe I told you about real good

  • Marina

    These turned out great! My 84 year old grandma, 6 year old nephew, and 30 year old fiance’ all want these again, soon! I used fat free sour cream, and no one had a clue.

  • Karen

    I made them for my husband and two teenaged boys tonight. I used a whole package of frozen salad shrimp, which came out to two small tacos apiece. Next time I’ll be doubling the recipe to make the tacos a bit fatter. The boys (including Dad) loved them. I didn’t have any cilantro, so left it out of the sour cream, but added some southwestern seasoning, and it was still delicious. Thanks for sharing this delightful recipe!

  • http://www.coffeeyogurt.blogspot.com/ shrink on the couch

    This shrimp taco recipe was out of this world! Loved the lime cilantro sauce so much, enough to blog about it, actually! Stop by and see my shout out.

  • apple

    so yummy. but my husband and I made a biggggg mistake- we added a freshly chopped, whole jalapeno to the recipe…. we love spicy things, but this was burn-your-face-off spicy. we couldnt stop eating them because they were sooo good, but we downed a gallon of milk afterwards =p

  • Pingback: Menu Plan Monday January 9th | The Meanest Momma

  • Pingback: Shrimp tacos + My favorite salsa «

  • Ann

    Had these for dinner last night! I used fresh Maine shrimp and I used the white tortillas instead of corn…very yummy!!! I will be making these again and again!!

  • Pingback: Menu Plan Monday (on Tues) February 6th | The Meanest Momma

  • Pingback: Shrimp tacos with cilantro lime sour cream & “my favorite” salsa «

  • Pingback: Menu Plan Monday February 20th | The Meanest Momma

  • Craig

    Des, this shrimp taco recipe was outstanding!! Yum! I look forward to trying your other recipes. Do you have a cookbook?

  • Veronica

    This was so good. The lime was a little strong and I only used half of the juice. Definitely making this again!

  • Amanda Escajeda

    So good!! Husband said it was like eating at a restaurant & I outdid myself! :) Couldn’t stop eating the leftover cilantro-lime sourcream with chips! Thanks so much for recipe.

  • Pingback: Menu Plan Monday 4/30 | The Meanest Momma

  • https://www.facebook.com/pages/The-Inspired-Dish/431742400170727 The Inspired Dish

    Hi Des,
    Theses look super yummy! I am so hungry for shrimp tacos and these are making my mouth water! I have featured them on my FB page so my readers can have a drool! Stop by and see me! -Cathy

  • https://www.facebook.com/pages/The-Inspired-Dish/431742400170727 The Inspired Dish

    Hiya! I have returned to announce that your shrimp tacos received the most likes on The Inspired Dish’s Facebook Page this week and I would like to give you our Tasty Blog Award! I have posted the award to your facebook page. Please feel free to use it on you website if you like! Loved the lime, cilantro sour cream!

  • Sierra

    Delicious! My whole family absolutely loved this recipe, and the best part was it took less than 30 minutes to make! Thanks for this wonderful recipe :)

  • http://www.lifesambrosia.com Deseree

    Thanks Inspired Dish! That is awesome! :) Sierra- I’m glad you and your family enjoyed it!

  • Karen M.

    Just wanted to say that my husband and I tried these in January (yes, we grilled out in Missouri January weather) and they were so good – I mean REALLY good – that I almost started crying….no kidding – I hadn’t eaten solid food in three days due to a medical procedure and THIS recipe was what I wanted! :) We make these for company every chance we get and we still have them once a week for our regular menu item on Taco Tuesday…don’t skimp on the cilantro lime sauce, people, it adds just the right compliment to the spicyness of the shrimp – SO GOOD!

  • Ann

    Outstanding!

  • Pingback: Spicy Pepperjack Turkey Burgers

  • hayley

    Fish tacos r always a fav in my house so I know they will love this…. I think I will use Greek yogurt instead of sour cream! I am so excited for dinner tomorrow night!

  • hayley

    And also….. cabbage. Is hot option instead. Of lettuc

  • Rey

    I’m fairly new to cooking, and I was leery about trying this, even though it’s not really complicated. These are delicious. One thing that I messed up was I forgot to add the chili powder. Following the directions, I didn’t see where it said to add it, I’m assuming in the mixture that you put the shrimp in. Thank you for this recipe. They are awesome.

  • Pingback: On the Weight Watchers Menu This Week 9/22 – 9/28 | Getting Healthy In The Middle Years

  • Pingback: Menu Plan Monday 10/15 | The Meanest Momma

  • Pingback: Menu Plan Monday (on Sunday)10/21 | The Meanest Momma

  • Pingback: Menu Plan Monday 11/4 | The Meanest Momma

  • Jarrod

    Love shrimp and fish tacos, but being Cajun I prefer to blacken the shrimp.

  • Rasha

    i just mad it , it is very good ..thank you.

  • http://www.cookingwithheidi.org Heide M.

    Thanks for posting this recipe.

  • Zanna

    These are the best tacos!! Thanks so much for sharing it.

  • Pingback: Menu Plan Monday 2/25 | The Meanest Momma

  • Pingback: Menu Plan Monday 3/18 | The Meanest Momma

  • Sherry

    Delicious- a keeper recipe. My husband loves it

  • Dani Marie

    Just made for dinner tonight, came out perfect!!!!

  • Pingback: Top 5 Affordable Choices for Sustainable Seafood

  • John Stanfield

    I love this recipe. I made it for dinner tonight and have shared your URL with others. Going to try some of your other recipes.

  • http://www.lifesambrosia.com Deseree

    Thank you John! And thank you for sharing my blog with others :)

  • Pingback: Menu Plan Monday 6/3 | The Meanest Momma

  • Michie

    What would the amounts be if I’m cooking for 15 ppl?

  • http://www.lifesambrosia.com Deseree

    Michie- Testing my math skills! Since this recipe serves 2 and you want to serve 15, you’ll need to multiply everything by 7.5. So for the tacos 150 prawns, 7 1/2 cloves garlic, 1 1/4 tbl chili powder and cumin, about 2 teaspoons kosher salt and cayenne pepper, 7.5 tablespoons olive oil, 30 corn tortillas. For the sour cream, about 2 cups of sour cream, 15 tbl chopped cliantro, about 2 teaspoons cumin, juice from about 7 limes. Again my math may be a bit rusty but this should get you very close, just be sure to taste before serving. I’d even cook up a few shrimp before and taste them to make sure everything tastes right to you. Hope this helps!

  • Megan

    I made these tonight and they were deliscious. I added fresh pico to them. Amazing!!!!

  • Monte Crysto

    I made these with fresh Asian Tiger prawns. Quality ingredients equal a quality shrimp taco.

  • Gayle

    We doubled the spice amounts and added 1/2 tsp of chipotle powder. Spicy but not too hot. Good recipe, will make again!

  • Zsuzsa

    This is a good recipe. I’d specify no more than 1 tbsp lime juice in the sauce, though. I followed your recipe and used all the juice from a lime and – even though I ended up doubling the sour cream – it made the sauce too runny and the flavor was overpowering.

  • Pingback: Menu Plan Monday 8/26 | The Meanest Momma

  • donnafiore

    This was so delicious! Family loved it..the sauce is divine. Thank you..will definitely be a family favorite.

  • Pingback: Shrimp Tacos with Creamy + Spicy Slaw | Peonies and Pomegranates

  • Dominique .M.

    Absolutely loved this recipe. i didnt have any olive oil so i used canola oil instead and it was still delicious. thanks for the recipe.

  • Leanna Kay Terry

    Family loved it.

  • http://www.lifesambrosia.com/ Deseree

    So nice to hear! Thank you!

  • Pingback: Menu Plan Monday 3/24 | The Meanest Momma

  • Pingback: Grilled Shrimp Tacos & Sour Cream Cilantro Spread

  • Pingback: Weekend Highlights {4/14}

  • Alli-cat

    SO yummy!!!! I made them for my Recipe Club gals and they were a hit! For 5 of us, I got 2lbs prawns, each person got 2 and there was some left over! I just served on warm white corn tortillas instead if frying-saved calories and really not necessary to fry because the seasoning on the prawns is delish!!!! Thank you for this recipe! Will be making it all summer…

  • http://www.lifesambrosia.com/ Deseree

    You’re welcome! So happy to hear that you enjoyed it. We’ll be making it all summer too! :)

  • Pingback: Friday Favorites {4/18} - Balancing B

A little bit about me...

My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

Have new recipes emailed to you.