High Protein Shrimp Tacos With Cilantro Lime Crema
Enjoy gourmet food truck flavor at home with these vibrant, juicy shrimp tacos! Ready in under 30 minutes, they're packed with protein from perfectly spiced shrimp and a zesty cilantro-lime crema, with a surprising, satisfying crunch from toasted pepitas.
Equipment
- Food Processor or Blender
- Large skillet
- Large Bowl
Ingredients
Garlic Cilantro Lime Sauce:
- 1/4 cup oil
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 limes juiced
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup water if needed, to thin sauce
Shrimp Taco Spice Mix:
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper more or less to taste
- 1 teaspoon coarse sea salt
Stuff for the Shrimp Tacos:
- 1 lb large shrimp peeled, deveined, and tails removed
- 3 cups shredded green cabbage
- 1/3 cup toasted pepitas (pumpkin seeds)
- 8 small tortillas corn or flour
- 2 avocados
- 1/4 cup Cotija cheese crumbled
- lime wedges for serving
Instructions
Make the Cilantro Lime Crema
- In a food processor or blender, combine all sauce ingredients: oil, green onions, cilantro, garlic, salt, lime juice, and sour cream (or Greek yogurt). Pulse until the mixture is a smooth, vibrant green sauce. If it's too thick, add water 1 teaspoon at a time until it reaches a drizzly consistency.
Prepare the Crunchy Pepita Slaw
- Place the shredded cabbage in a large bowl. Pour just enough of the cilantro lime crema over the cabbage to lightly coat it when tossed, reserving the rest for drizzling on the tacos. Fold in the toasted pepitas.
Season and Cook the Shrimp
- Pat the peeled and deveined shrimp completely dry with paper towels. Place the shrimp in a bowl, sprinkle with the entire spice mix (chili powder, cumin, onion powder, garlic powder, cayenne, and salt), and toss gently to coat.
- Heat a drizzle of oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer, ensuring not to overcrowd the pan.
- Cook for 5 to 8 minutes, flipping once halfway through. The shrimp are perfectly cooked when they turn from translucent gray to opaque pink. Remove from heat immediately to prevent them from becoming rubbery.
Assemble Your Tacos
- Warm the tortillas. To build each taco, mash some avocado directly onto the warm tortilla. Top with a generous amount of the crunchy pepita slaw, then arrange a few pieces of shrimp. Finish with a crumble of Cotija cheese, an extra drizzle of crema, and serve with a lime wedge on the side.
Notes
Ingredient Notes: For a protein boost, use full-fat Greek yogurt instead of sour cream. If you can't find Cotija cheese, crumbled feta is a great substitute. Queso fresco also works. If you're not a fan of cilantro, use fresh parsley and add an extra squeeze of lime juice. Cooking Tip: The key to tender, juicy shrimp is to not overcook them. Pull them from the heat the moment they turn pink and opaque. A hot pan helps them sear quickly. Air Fryer Method: To cook in an air fryer, arrange the seasoned shrimp in a single layer in the basket. Cook at 400°F (200°C) for 6-8 minutes, shaking halfway through, until pink and opaque. Storage: Store the shrimp, crema, and dry slaw components separately in airtight containers in the fridge for up to 3 days. To prevent soggy slaw, mix the cabbage and pepitas with the crema just before serving. Warming Tortillas: For soft, pliable tortillas, heat them in a dry skillet for 30-60 seconds per side. Alternatively, wrap a stack in a damp paper towel and microwave for 30-45 seconds. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 485kcalCarbohydrates: 26gProtein: 28gFat: 22gSaturated Fat: 7gCholesterol: 180mgSodium: 850mgPotassium: 650mgFiber: 7gSugar: 3gVitamin A: 550IUVitamin C: 15mgCalcium: 120mgIron: 2.5mg
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