The Best Shrimp Tacos (With Cilantro Lime Crema)
The best shrimp tacos with cilantro lime crema, these are packed with shrimp, fresh salsa and a burst of citrusy flavor. Perfect for any taco night!
This shrimp taco recipe has quickly become a family favorite! It’s perfect any day of the week but especially great for taco tuesday of course.
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These easy shrimp tacos are full of flavor! The combination of seasoned shrimp, shredded cabbage, fresh salsa and avocado crema are sure to the tantalize the taste buds.
We seem to make these zesty shrimp tacos more as the weather warms up, when we can find the freshest ingredients. They are full of the flavors of summer!
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Supplies
- 8″ cast iron skillet – we like this large skillet from Lodge.
- Large Ziploc freezer bag – for drizzling the lime crema.
- Sharp carving knife for cutting the vegetables.
Cilantro Lime Shrimp Tacos
Ingredients
Start with a few simple ingredients from the grocery store.
- Heavy cream – this important for making a thick, creamy sauce.
- Sour cream – full fat. You could sub plain yogurt if needed.
- Fresh lime juice – squeezed from a lime is best.
- Fresh cilantro, chopped finely
- Ripe avocado, sliced & mashed
- 30-35 jumbo shrimp, peeled deveined and cut into thirds – frozen shrimp work here too, just be sure to defrost them before cooking.
- White corn tortillas – we like to use small 4″ ones.
- Olive oil – avocado oil could also be used.
- Unsalted butter
- Garlic cloves, minced
- Fresh parsley, chopped
- Italian seasoning – or a combination of dried oregano, parsley, basil and rosemary.
- Red cabbage, shredded
- Fresh homemade salsa – mango salsa or store bought works too!
Instructions
1. In a medium bowl combine cream, sour cream, avocado, lime juice and cilantro. Use a hand blender or food processor to blend into a creamy sauce.
2. Create a fresh salsa, if desired.
3. Prepare the raw shrimp, peel and devein if needed, cut into thirds and place in a large bowl.
4. Heat oil in a cast iron skillet. Add shrimp to the skillet and cook for 6 minutes over medium heat until done. Remove from skillet.
5. Add butter and garlic to the skillet and cook on medium-high heat until garlic becomes fragrant, about 2 mins.
6. Reduce heat and add parsley and italian season. Add shrimp back to the skillet and toss. Remove from heat.
7. Heat a small skillet over medium high heat again and toast the tortillas. Alternately warm tortillas in a single layer on a baking sheet in the oven.
8. Layer each tortilla with purple cabbage, fresh salsa and sauteed shrimp.
9. Garnish with cilantro lime crema.
Additions & Substitutions
The possibilities are endless! Customize these fresh tacos to your liking with a few of these suggestions…
- greek yogurt is a good substitute for crema
- feta cheese or parmesan cheese could be added
- garnish with green onion or sesame seeds
- add guacamole to the tortilla
- pickled ginger is a favorite of mine
- brown rice or beans would make good additions
- for spicy shrimp tacos, add paprika, chili seasoning or cayenne pepper to the fresh shrimp
More Fresh Recipes
- Salmon Poke Bowl
- Cilantro Lime Crema
- Halibut Fish Tacos
- Spicy Shrimp Poke Bowl
- Easy Spicy Mayo
- Teriyaki Salmon Bowls
- Shrimp Tacos
Add these healthy shrimp tacos to your weekly menu planning! This is an easy weeknight dinner that you don’t want to miss.
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The Best Shrimp Tacos (With Cilantro Lime Crema)
Ingredients
- 1 cup heavy cream
- 2 Tbsp sour cream
- 2 tsp lime juice
- 1 Tbsp fresh cilantro chopped finely
- 1/2 ripe avocado sliced & mashed
- 3/4 lb 30-35 shrimp peeled deveined and cut into thirds
- 12 4" white corn tortillas
- 1 Tbsp olive oil
- 2 Tbsp butter
- 2 garlic cloves minced
- 2 Tbsp fresh parsley chopped
- 1 Tbsp Italian seasoning
- 1/2 cup red cabbage shredded
- 1 cup fresh homemade salsa
- Fresh lime juice
Instructions
- In a medium bowl combine cream, sour cream, avocado, lime juice and cilantro. Use a hand blender or food processor to blend into a creamy sauce.
- Create a fresh salsa, if desired.
- Prepare the raw shrimp, peel and devein if needed, cut into thirds and place in a large bowl.
- Heat oil in a cast iron skillet. Add shrimp to the skillet and cook for 6 minutes over medium heat until done. Remove from skillet.
- Add butter and garlic to the skillet and cook on medium-high heat until garlic becomes fragrant, about 2 mins.
- Reduce heat and add parsley and italian season. Add shrimp back to the skillet and toss. Remove from heat.
- Heat a small skillet over medium high heat again and toast the tortillas. Alternately warm tortillas in a single layer on a baking sheet in the oven.
- Layer each tortilla with purple cabbage, fresh salsa and sauteed shrimp.
- Garnish with cilantro lime crema.
Notes
Nutrition
Yum!