The Best Shrimp Tacos (With Cilantro Lime Crema)

White corn tortilla with shredded red cabbage, fresh salsa and grilled shrimp garnished with a drizzle of cilantro lime crema.

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!

5 from 1 vote

Prep Time: 15

Cook Time: 10

Author: Heather Painchaud

Servings: 12 servings

Ingredients

1 cup heavy cream
2 Tbsp sour cream
2 tsp lime juice
1 Tbsp fresh cilantro chopped finely
½ ripe avocado sliced & mashed
¾ 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
½ 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

Store bought salsa or pico de gallo may be used instead of homemade salsa.

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