Southwestern Shrimp Tacos
with Pico de Gallo and Hot Sauce Crema
Southwestern Shrimp Tacos
Juicy shrimp tucked into warm tortillas with fresh pico de gallo and a creamy hot sauce drizzle for a zesty, smoky taco night favorite.
Ingredients
For 2 servings
- 6 unit Flour Tortillas
- 1 teaspoon Hot Sauce
- 1 unit Lime
- 1 unit Poblano Pepper
- 1 unit Red Onion
- 1 unit Roma Tomato
- 10 ounce Shrimp
- 4 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
Additional Ingredients
- Pepper
- Salt
- ¼ teaspoon Sugar
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time25m
Calories650
Protein27g
Carbs53g
Fat26g
Tags:
Spicy
⚠️Allergens:
🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the sour cream in the crema for a plain plant-based alternative or skip it and use extra lime for tang. For shellfish-free, use seasoned chicken, tofu, or roasted mushrooms in place of the shrimp, and corn tortillas if wheat is an issue.
What to serve with it
Serve with black beans, cilantro rice, or a crisp cabbage slaw to round out the tacos and add freshness. A simple avocado salad or tortilla chips with salsa also fits the spicy, bright flavors.
