Shrimp tacos with cilantro lime sour cream are THE BEST taco recipe for summer gatherings. They are quick easy to make oh so tasty. Your whole family will love them!
You guys, I am so anxious for warm summer weather. We have had a pretty dark and rainy fall/winter/spring. I think the weather man said that we’ve had around 10 days with sun since OCTOBER. Brutal right?
While we wait for the Seattle weather gods to grace us with sunshine, I like to pretend it’s summer. I close the blinds turn up the heat, blast my “Browned Eyed Girl” Pandora station and dance around my kitchen while making these Shrimp Tacos with Cilantro Lime Sour Cream.
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 beer. Either way, these tacos are definitely the perfect summer time supper.
They are quick, easy and tasty. They also showcase some of my favorite flavors: cumin, chili powder, cilantro and lime.
The combination of spices in this seafood tacos recipe can make the shrimp a little spicy. Have no fear though; 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.
For this recipe, I try to keep it minimal. I want to keep the shrimp and cilantro-lime sour cream the stars.
When it comes to which shrimp to use, if I can get wild, never frozen shrimp at a good price, I’ll get it. That being said, more often than not, I am buying frozen shrimp. And too save myself even more time, I like to buy the ez peel shrimp. This means that the shrimp has been deveined and will peel easily.
If you need help on how to devein shrimp, the Kitchn has a great article.
Once you’ve got your shrimp peeled and ready to go, next comes the seasoning. The shrimp in this recipe is seasoned with garlic, cumin, chili powder and cayenne. This gives makes the shrimp a little spicy kick.
But don’t worry, the cilantro lime sour cream cools it all down.
Finally, let’s talk about THE BEST shrimp taco sauce shall we? The cilantro lime sour cream that graces the top of these tacos is scrumptious. It is simply sour cream, cilantro, cumin and a little lime. It couldn’t be easier to make and is the PERFECT sauce for shrimp tacos.
To assemble the tacos, I layer the shrimp and cilantro cream sauce with lettuce (you could top with with cabbage too for some extra crunch!), diced tomatoes and diced avocado. It really helps make these tacos the perfect summer time meal.
One more tip for these tacos. You can’t have a good taco without a perfect tortilla. Am I right?! Whenever I make tacos, I prefer corn tortillas to flour tortillas. But you have got to warm the tortillas first. Cold corn tortillas do not a good taco make.
To warm corn tortillas you can place them in a damp paper towel and microwave them for 30 seconds to a minute. For this recipe, I prefer to warm the tortillas by frying them in a little avocado (or canola oil). Usually about 30 seconds per side.
You don’t need a lot of oil to fry the tortillas, just enough to lightly coat the bottom of the skillet. Cooking them this way gives a subtle crunch.
I have been making this easy tacos recipe for years, and they are a hit with the whole family each and every time.
If you want to add even a little more summer flare, you could grill the shrimp in these tacos and make grilled shrimp tacos. It wouldn’t take long to do. Just a few minutes on the grill and you’re good to go.
While these tacos are pretty hearty, if you’re looking for a full on taco party, I mean who isn’t? You’ll want to serve some sides. Chips, salsa and guacamole are always a must. If you want to spice things up, you could drizzle some habanero hot sauce over the top. And of course, any good taco party is going to have beans. Black beans are one of our favorite options. Or if you have a little extra time, you could try these slow cooker refried beans.
Finally, you’ll need something to wash it all down with, right? How about some Strawberry Jalapeno Margaritas!
Don’t forget to save this recipe for when Cinco de Mayo comes around. It’s not Cinco de Mayo with out them!
If you like seafood tacos, be sure to check out my recipe for Crispy Fish Tacos with Spicy Slaw too. You’ll love them!
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 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.
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.
Amount per serving: 4 servings
Calories: 468 , Total Fat: 32.2g , Saturated Fat: 6.7g , Cholesterol: 227mg , Sodium: 430mg , Carbohydrates: 20.3g , Fiber: 6.2g , Sugar: 2.2g , Protein: 27.2g