Southwest Shrimp Tacos with Pico de Gallo & Hot Sauce Crema
There are few things more satisfying than shrimp for dinner. These shellfish-loaded tacos are hearty, filling, and best of all: totally delicious. Tender bites of seared, Southwest-spiced shrimp are piled into warm tortillas along with a melange of green pepper and onion, hot sauce crema, and fresh pico de gallo. Taco’bout a weeknight win!
Prep: 25 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
4 servings
- 1 lime
- 1 red onion
- 1 long green pepper
- 10 oz shrimp
- 1 tbsp southwest spice blend
- 3 tbsp sour cream
- 1 tsp hot sauce
- 6 flour tortillas
- 4 oz pico de gallo
- salt
- pepper
- 1 tbsp cooking oil
Instructions
- • Wash and dry produce.
• Zest and quarter lime. Halve, peel, and thinly slice onion.
Halve, core, and slice green pepper into ¼-inch-thick strips. - • Rinse shrimp* under cold water, then pat dry with paper
towels. In a medium bowl, toss shrimp with Southwest
Spice Blend and a squeeze of lime juice. Set aside
to marinate.
• In a small bowl, combine sour cream with as much
hot sauce as you like. Stir in water 1 tsp at a time until
mixture reaches a drizzling consistency. Season with salt. - • Heat a large drizzle of oil in a large, preferably nonstick,
pan over medium-high heat. Add green pepper, onion,
salt, and pepper. Cook, stirring occasionally, until
browned and tender, 6-7 minutes. Transfer to a plate.
• Add another drizzle of oil and shrimp to pan. Cook until
shrimp are opaque and cooked through, 3-4 minutes.
• Stir in lime zest and juice from remaining lime wedges.
Season with salt and pepper. - • Meanwhile, wrap tortillas in damp paper towels and
microwave until warm and pliable, about 30 seconds.
• Divide tortillas between plates and fill with shrimp and
veggies. Top with pico de gallo and crema. Serve.
Shrimp are fully cooked when internal temperature reaches 145º.