Best Shrimp Tacos With Cilantro Lime Yogurt And Corn Salsa Recipes

SHRIMP TACOS WITH CILANTRO-LIME CREMA

Shrimp Tacos with Cilantro-Lime Crema image

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

Provided by chrispcooks

Categories Main Dish Recipes Taco Recipes

Time 1h15m

Yield 20

Number Of Ingredients 22

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 jalapeno pepper, diced, or to taste
2 limes, cut into wedges, or as needed

Steps:

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.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g

SHRIMP TACOS WITH CILANTRO LIME YOGURT AND CORN SALSA

Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa image

Make and share this Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa recipe from Food.com.

Provided by Lacy S.

Categories Summer

Time 30m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 24

Ingredients

1 lb large shrimp, peeled and deveined
8 taco shells, crunchy
1 head lettuce, finely shredded
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup plain nonfat yogurt
1 1/2 tablespoons lime zest
1 tablespoon extra virgin olive oil
2 tablespoons cilantro, chopped
1 teaspoon pepper
1 cup corn
1 cup tomatoes, diced
1/2 cup avocado, diced
2 scallions, chopped
2 tablespoons cilantro, chopped
1 jalapeno, seeded and diced
1/2 tablespoon extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Combine all the ingredients for the yogurt in a bowl, cover and chill.
Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
Combine all ingredients for salsa in a bowl and set aside.
Remove shrimp from marinade; discard marinade.
Cook shrimp in a large skillet over med heat 2 minutes per side.
Remove from heat and cool.
When shrimp are room temp slice in halve lengthwise and set aside.
Divide shrimp evely among taco shells.
Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
Serve right away.