These cilantro lime shrimp tacos are quick and easy to make, perfect for busy weeknights. Large shrimp are marinated, then cooked in cilantro lime sauce that includes, green onions, soy sauce, garlic and crushed red pepper for a little kick.
The super flavorful shrimp are then added to flour tortillas that are lined with shredded lettuce, and topped with diced tomatoes and a spicy creama. Simple and delicious!
If you’re looking for more deliciously different taco ideas, try these blackened shrimp tacos or these taco hand pies. Enjoy!
Shrimp Marinade Ingredients
½ cup Fresh Cilantro leaves
2 tablespoon Canola or Vegetable Oil, divided
1 tablespoon Soy Sauce
1 tablespoon Green Onion, sliced
Juice of 1 Lime
1 Garlic Clove, peeled and smashed
1 teaspoon Kosher Salt
¼ teaspoon Crushed Red Pepper, or to taste
1 pound Large Shrimp, peeled and deveined
Spicy Crema & Toppings Ingredients
¼ cup Sour Cream
1 tablespoon Hot Sauce, or to taste (we used a cayenne pepper vinegar based sauce)
8 Small Soft Tortillas (7 inch)
Shredded Lettuce
1 Large Tomato, seeded and diced
Instructions
Add the cilantro, 1 tbsp. oil, soy sauce, green onion, lime juice, garlic, salt and the crushed red pepper to a small blender (or personal blender) and puree. Transfer the sauce to a large bowl. Add the shrimp and marinade 10-15 minutes.
Heat the remaining 1 tbsp. of oil in a wok or large non-stick skillet over medium-high. When the oil is hot, almost smoking, add the shrimp with the marinade and cook 5 minutes or so, stirring frequently to cook the shrimp on all sides.
The cooking time will vary, depending on the size of the shrimp. When cooked through, the shrimp will no longer be translucent and will curl. Look for these signs, as they will be a more accurate indication that the shrimp are done than the cooking time. As soon as the shrimp are done, remove the pan from the heat.
While the shrimp cooks, make the spicy crema. In a small bowl add the sour cream and hot sauce, stir well to combine.
Build the cilantro lime shrimp tacos
Add a generous amount of shredded lettuce to the bottom of a tortilla. Top the lettuce with shrimp, tomatoes and spicy crema. Serve with extra lime wedges and hot sauce if desired.
Makes about 8 tacos, serves 4
Cilantro Lime Shrimp Tacos
Ingredients
Shrimp Marinade Ingredients
- ½ cup Fresh Cilantro leaves
- 2 tablespoon Canola or Vegetable Oil divided
- 1 tablespoon Soy Sauce low sodium
- 1 tablespoon Green Onion sliced
- Juice of 1 Lime
- 1 Garlic Clove peeled and smashed
- 1 teaspoon Kosher Salt
- ¼ teaspoon Crushed Red Pepper or to taste
- 1 pound Large Shrimp peeled and deveined
Spicy Crema & Toppings Ingredients
- ¼ cup Sour Cream
- 1 teaspoon Hot Sauce or to taste (we used a cayenne pepper vinegar based sauce)
- 8 Small Soft Tortillas 7 inch
- Shredded Lettuce
- 1 Large Tomato seeded and diced
Instructions
- Add the cilantro, 1 tbsp. oil, soy sauce, green onion, lime juice, garlic, salt and the crushed red pepper to a small blender (or personal blender) and puree. Transfer the sauce to a large bowl. Add the shrimp and marinade 10-15 minutes.
- Heat the remaining 1 tbsp. of oil in a wok or large non-stick skillet over medium-high. When the oil is hot, almost smoking, add the shrimp with the marinade and cook 5 minutes or so, stirring frequently to cook the shrimp on all sides. The cooking time will vary, depending on the size of the shrimp. When cooked through, the shrimp will no longer be translucent and will curl. Look for these signs, as they will be a more accurate indication that the shrimp are done than the cooking time. As soon as the shrimp are done, remove the pan from the heat.
- While the shrimp cooks, make the spicy crema. In a small bowl add the sour cream and hot sauce, stir well to combine.
- Add a generous amount of shredded lettuce to the bottom of a tortilla. Top the lettuce with shrimp, tomatoes and spicy crema. Serve with extra lime wedges and hot sauce if desired.
