Grilled Shrimp Tacos with Cilantro Crema
- Prep
- 40 min
- Cook
- 10 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Seafood
Quick pan-seared shrimp tacos topped with tangy cilantro crema made from sour cream, mayo, fresh herbs, and lime. Green onions and white wine vinegar brighten the sauce while cumin and chili powder season the shrimp. Char tortillas lightly, assemble with pico de gallo, and serve with lime wedges for fresh, vibrant street-style tacos ready in under an hour.
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Method
4 steps- 1
Whisk together sour cream, mayonnaise, minced garlic, cilantro, sliced green onions, and white wine vinegar in a medium bowl. Season with salt and pepper. Cover and refrigerate at least 30 minutes or overnight.
- 2
Toss shrimp with minced garlic, cumin, chili powder, lime zest, lime juice, salt, and pepper in a large bowl. Let marinate for 10 minutes.
- 3
Heat olive oil in a large skillet over medium heat. Add shrimp and cook about 2 minutes per side until opaque in center and pink outside.
- 4
Lightly char tortillas on the stove. Top with crema, shrimp, and salsa. Garnish with lime wedges and chopped cilantro and serve immediately.
Tips
Make crema up to 1 day ahead for flavors to meld.
Shrimp size affects cooking time; check for opaque centers rather than relying solely on timing.
Char tortillas directly over a gas flame or in a dry skillet for best flavor.
Good to Know
Crema keeps refrigerated up to 3 days. Cooked shrimp should be used immediately; do not refrigerate leftovers.
Prepare crema 1 day ahead. Marinate shrimp up to 2 hours before cooking.
Serve immediately after assembly for best texture and flavor.
Common Mistakes
Overcook shrimp to avoid tough, rubbery texture; remove when opaque in center.
Skip marinating shrimp to avoid flat seasoning; 10 minutes minimum improves flavor.
Use crema cold to avoid melting into warm components; refrigerate until service.