Ingredients
Method
- Prepare the Shrimp: Pat the shrimp dry with paper towels. In a small bowl, mix the chili powder, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp in this spice mixture until evenly coated.
- Make the Crema: While the spices are mixing, combine the sour cream, mayonnaise, lime juice, chopped cilantro, and a pinch of salt in a small bowl. Whisk until smooth and creamy. Set aside.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if necessary to avoid crowding). Cook for 2-3 minutes per side, or until they turn pink and opaque. The internal temperature should reach 145°F (63°C). Do not overcook; remove from heat immediately once done.
- Warm the Tortillas: While shrimp cooks, warm your corn tortillas in a dry skillet for about 30 seconds per side until pliable and slightly charred at the edges. Keep them wrapped in a clean kitchen towel to stay soft.
- Assemble the Tacos: Layer shredded cabbage on each tortilla. Add 2-3 shrimp per taco. Drizzle generously with the cilantro-lime crema. Top with sliced avocado and extra fresh cilantro. Serve immediately with lime wedges on the side.
Nutrition
Notes
The secret I learned early on is tossing them in lime juice right after cooking; it keeps them moist while adding brightness that cuts through the creamy sauce. It’s a simple trick that saves dinner from tasting bland or heavy.
This dish has earned its place because it feels special without requiring me to stand over the stove for hours. One pan, ten minutes, and everyone at the table is happy.