Over rice, fish is pan-fried and topped with seasoned fried tomatoes.
| Prep Time: | 45 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 20 tacos |
Ingredients
- 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 pepper, diced, or to taste (Optional)
- 2 limes, cut into wedges, or as needed
Instructions
- 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.
- Dotdash Meredith Food Studios
- 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.
- Dotdash Meredith Food Studios
- 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.
- Dotdash Meredith Food Studios
- 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 jalapeño. Serve with sliced limes to squeeze on top and extra crema on the side.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 163 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Unfortunately the tacos had very little taste I won’t make this recipe again
A new fav!
Love the spices on the shrimp! A new family favorite for us! I added slices of my homemade pickled sushi ginger for a little bite, thin sliced cabbage for the crunch and sliced mango for a little sweetness on the side to add as toppings. Also used sundried tomato basil tortilla wraps that I had on hand. Great easy recipe!
I followed the recipe & the flavor was exceptional. Instead of browning the tostada shells on the stove top, I put them in the toaster. In the toaster, they didn’t get crispy. I would leave them in there longer or toast them on the stove top. I will make these again.
Could maybe throw a few extra shrimp in depending on size.
We enjoyed this recipe. Followed the recipe but did add some chopped tomatoes and some sliced radish. Loved the lime with the sour cream. Will definitely make again!
Super easy & flavorful! Works great for fish too.
Oh Yeah Baby!!! SOOO good. Worth the effort and a big hit with everyone. Didn’t change a thing…terrific!
Great recipe, very nice twist for Taco Tuesday. Often don’t like recipes that call for zest from fruit and then doesn’t use the flesh. My solution here was a made a small batch of Peach / orange salsa as an optional topping. It was a big hit.
Big hit! Was easy too!
Excellent just the way it is.
I enjoyed making this dish! I had to find substitute for the coriander, and orange zest. I used parsley for the coriander and orange juice for the orange zest. Still had a pretty good taste. My husband loved the crema combination . I also didn’t include the cilantro as I didn’t have it available. I added romaine lettuce instead , No avocado, lime on the side and my husband added a red hot salsa on top. Let’s just say I will make these again! Thank you !
This was awesome! I only used a pound of shrimp but the same amount of seasonings called for in the recipe. I doubled the amount of cilantro lime cream and used squeeze cilantro when I didn’t have fresh and still delicious!
A Big five stars on this one. It is mild enough for the entire family, still very flavorful, and doesn’t need any other salsa (unless to heat it up). I used the larger size Mission, soft, corn tortillas which worked well to hold the shrimp.
Add tomatoes and you have cerviche!
These are really excellent! I did things in a different order, though. First I prepped the shrimp and just let them sit and marinate. Then I made the creme and put it in fridge. Next I cut up all the veg and let it sit on the cutting board. Then i warmed the tortillas in my skillet, spraying them with Pam and let them crisp up. I put them all n a plate in my warmer drawer while I cooked the shrimp in the same pan that I warmed tortillas in. Then I assembled! I added some Mexican cheese on top of the creme and topped with shrimp and veg. My husband said they were great!
Love this recipe just the way it is!
The rub for the shrimp is just fantastic! I really enjoyed the cilantro-lime crema as well. I halved the recipe for 3 of us and it was perfect. I also added shredded cabbage as a topping. Will definitely make again!
Amazing! So delicious! I wonder why people buy tacos
I made 50 tacos for 11 people Everyone loved it so much that they devoured the food in 10min! The recipe is beautiful and the cream with lemon zest is brilliant! The only minus point is for the ratios not being correct. I followed the exact recipe and didn’t have enough cream and was forced to make the other half of shrimps without any spices.
Few recipes I find and make my husband likes. He loooooved this one! So did I! I’m currently calorie counting, so planned to eat it without the tortillas, but this was so low-cal I was able to enjoy it with 2 tortillas!