Shrimp Tacos + Cilantro Lime Cream Sauce

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It’s almost the weekend and I needed a light and fresh recipe!  The husband is on a work trip today so Miss Liv and I did some lunch out on the town and a made a trip to the grocery store.

After a successful attempt at keeping a toddler entertained at the grocery store (which always proves to be a difficult task!) and a nap with her favorite puppy Marlee, I found time to make some shrimp tacos!

We found this recipe from Cooking Classy, however, I did change it up a little bit for my current mood! For Cooking Classy’s full recipe, please click here. Please browse around her site as she has some amazing recipes!

For the how to’s of these awesome shrimp tacos, see below:

Cilantro Lime Cream Sauce
1/2 cup of sour cream
1 tablespoon lime juice
2 tablespoons finely chopped cilantro
1/2 teaspoon minced garlic
1/4 teaspoon onion powder
Sea salt and crushed black pepper to taste

Directions: 
Mix all ingredients above in a bowl until thoroughly mixed. Serve in the refrigerator until ready to top your tacos! (We do recommend doubling the recipe above because this was scrumptious and could not get enough of the sauce!)

Shrimp
1 pound of raw medium shrimp
3/4 teaspoon chipotle chili powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
1/4 teaspoon ground coriander
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3 tablespoons olive oil
Lime juice for cooking in skillet

Cooking directions for shrimp:
1) Peel, devein, remove tails of your shrimp. The  picture below is a before and after picture of the deveining/peeling process. Click here for a short video of how to do it!

FullSizeRender 32)Mix all seasonings above in a bowl. Add raw shrimp and mix until all coated evenly. Store in refrigerator covered until ready to cook.

3) Heat olive oil in a skillet over medium-high.

4)Add shrimp to skillet. Add some lime juice in with the shrimp.  Cook the shrimp for  3-4 minutes or until you get an opaque color. Toss shrimp half way, though. I added some more lime juice after taking off the stove for some more flavor!

Ingredients for serving:
Cotija cheese, crumbled
2 avocados (diced)
2 cups shredded cabbage (You can use a premix bag  if you are lazy that has regular and red cabbage)
Corn tortillas warmed
Fresh Cilantro
Lime wedges
Chili Lime Tortilla Strips (optional if you want some crunch)

Directions for assembling the shrimp taco:
Heat tortilla. You can warm in microwave or heat on a griddle with some oil. Place cabbage, cooked shrimp, diced avocados, and crumbled cotija cheese on top of the tortilla. Top with the cilantro lime cream sauce. Garnish with lime wedges, cilantro, and chili lime tortilla strips.
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With love,
S|S

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