These Spicy Shrimp Tacos have a subtle heat that is addictive and paired with our cilantro-lime crema, this recipe is sure to be a hit all summer long.
In a large bowl add the shrimp, chili powder, cumin, red pepper flakes, garlic powder, onion powder, paprika, and kosher salt. Stir to combine so the shrimp are coated in the spices. Place in the fridge for at least 30 minutes, or up to overnight to marinate.
While the shrimp is marinating, add the sour cream, cilantro, garlic, lime juice, water, and salt to a blender or small food processor. Blend until smooth. Place in the fridge until ready to assemble.
Heat a large skillet over medium-high heat. Once it is hot, add the vegetable oil. Add the shrimp to the pan and saute until just done about 5-8 minutes total. Cooking times will vary depending on the size of shrimp used. They are done when the inside is opaque.
Warm tortillas in a skillet or oven. Add the cooked shrimp, prepared crema, red cabbage, avocado, red onion, cheese, and cilantro to the tortillas. Serve immediately with lime wedges.
Notes
We like yellow corn tortillas for these shrimp tacos but you can use flour, white corn, or even a lettuce wrap.
Use your preferred size of shrimp, we like medium shelled and deveined, 36/40 count.
The crema gets better the longer it sits, so make it ahead of time if you can and store it in the fridge until ready to serve.
This recipe can be easily doubled or tripled for a larger crowd.
They can be made spicier, see my tips above on that.