I just returned from Puerto Vallarta, Mexico where I had the most delicious Shrimp Tacos on a couple of different occasions. Upon returning home to the rainy & cold B.C. Westcoast, I decided that I needed to create the best shrimp taco recipe to remind me of my wonderful holiday.
The sauce that I had on my shrimp tacos in Puerto Vallarta was totally divine & really made the flavors of the shrimp pop! The taco sauce is called Crema, which I have tried to replicate as closely as I can remember.
Just in time for Cinco de Mayo, here is :
The Best Shrimp Taco Recipe
1/4 cup chopped fresh cilantro
¼ cup olive oil mayonnaise
¼ cup non-dairy sour cream
2 TBSP fresh lime juice
1/4 teaspoon salt
2 garlic cloves, minced finely
2 teaspoon ground cumin
2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon ground cayenne pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
2 pounds large shrimp (deveined)
16(6-inch) corn tortillas
2 cups shredded cabbage
Oven method: Preheat oven to 425°.
Barbeque method: Preheat Barbeque for 5 minutes
Prepare Crema by combining all ingredients in a small bowl and refrigerate to chill.
For the Taco Shrimp, combine spices in a small bowl; sprinkle the spice mixture evenly over the shrimp. Option 1: Place fish on a baking sheet coated with olive oil. Bake at 425° for 5 minutes or until the shrimp becomes pink.
Option 2: Oil the Barbeque grill and grill for 1 minute on each side.
Heat soft corn tortillas according to package directions. Personally, I like them best heated on a Barbeque for 30 seconds on each side. Divide the shrimp evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Serve the Best Shrimp Taco Recipe with additional toppings including:
- Fresh mango salsa
- Pico de gallo
- Aditional purple cabbage
- Black beans &corn
Besides the Best Shrimp Taco Recipe, here are some additional healthy Mexican Recipes to Try