Recipe of Poblano Crema Enchiladas

Shrimp Tacos With Cilantro-Lime Crema

Melt the 3 t unsalted butter in a pan over med/low heat.

Recipe Summary Shrimp Tacos With Cilantro-Lime Crema

Fresh and quick shrimp tacos that are perfect for any day!

Ingredients | Poblano Crema Enchiladas

2 pounds large frozen peeled and deveined shrimp, thawed

1 ½ teaspoons chili powder

1 teaspoon freshly minced garlic

½ teaspoon paprika

½ teaspoon ground cumin

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon ground coriander

¼ teaspoon grated Valencia orange zest

2 tablespoons olive oil, or more as needed

2 tablespoons sour cream

1 lime, zested and juiced

1 teaspoon chopped fresh cilantro

¼ teaspoon garlic powder

1 pinch salt and ground black pepper

20 (6 inch) corn tortillas

2 avocados, thinly sliced, or to taste

1 red onion, finely diced, or to taste

½ bunch fresh cilantro, chopped, or to taste

1 jalapeno pepper, diced, or to taste (Optional)

2 limes, cut into wedges, or as needed

Directions

Rinse defrosted shrimp under cold water, drain, and pat dry.

Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.

Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.

While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.

Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.

Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

You can speed up defrosting of shrimp by placing under cold running water.

Info | Poblano Crema Enchiladas

prep: 45 mins cook: 30 mins total: 75 mins Servings: 20 Yield: 20 tacos

TAG : Shrimp Tacos With Cilantro-Lime Crema

Main Dishes, Taco Recipes,