Chili Lime Shrimp Tacos With Creamy Salsa Recipes

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CHILI LIME SHRIMP TACOS WITH CREAMY SALSA



Chili Lime Shrimp Tacos with Creamy Salsa image

Treat your family to these colorful shrimp tacos all through the Lenten season. Chili powder and cumin-seasoned shrimp bring a welcome heat. A drizzle of Creamy Salsa made with McCormick® Mayonesa and Herdez® Salsa Casera cools it all off for a craveable, tangy finish.

Provided by McCormick

Categories     Sandwiches, Wraps, and Tortillas,

Yield 6

Number Of Ingredients 10

1/4 cup McCormick Mayonnaise With Lime Juice
1/4 cup Herdez® Salsa Casera (Mild, Medium or Hot)
1 tbsp Chili Powder
1/2 tsp Cumin Ground
1/2 tsp Garlic Powder
1/4 tsp salt
1 pound shrimp peeled and deveined
1 tbsp vegetable oil
1 tbsp lime juice
6 corn tortillas warmed or grilled

Steps:

  • For the Creamy Salsa, mix mayonnaise and salsa in small bowl until well blended. Cover and refrigerate until ready to serve.
  • For the Shrimp Tacos, mix chili powder, garlic powder, cumin and salt in small bowl. Toss seasoning mixture with shrimp in medium bowl until evenly coated.
  • Heat oil in large skillet on medium heat. Add seasoned shrimp; cook and stir 4 minutes or just until shrimp turn pink. Stir in lime juice.
  • Serve shrimp in warmed tortillas. Top with Creamy Salsa and desired toppings, such as shredded cabbage or lettuce, chopped avocados, tomatoes and fresh cilantro, and lime wedges.

Nutrition Facts : Calories 232 Calories

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

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

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