A simple street style Mexican shrimp tacos recipe topped with the most flavorful salsa Fresca and kiss of crema!
Mexican Shrimp Tacos
Because muy brain is in vacation mode and all I want are tacos and cucumber Mojitos. Are you with me?!
All year long I try to recreate at home the best shrimp tacos you can only get on the streets in Mexico. Good news is: I really think I got this down you guys!
If you have some fresh wild shrimp and the right seasoning mix, tacos are some of the easiest and most delicious things you can throw together on a Tuesday.
It really is so much about the seasoning though. Clearly my recipe calls for a salt free Mexica seasoning mix, but that is just the base of the magic. What bring it all together is a good dash of Spanish smoked paprika (<–amazon).
If you’ve been reading the blog for some time now, you know how I feel about smoked paprika. Like the holy grail of spices, I never leave myself without at least a tin of that goodness.
Hand tossed flour tortillas charred nicely on low flame on the stovetop, plus a nice scoop of heirloom fresh tomato salsa is all you need for the ultimate taco party!
Just like on the street in Mexico, I also add a little tiny drizzle of cream / sour cream on top; and if you insist just a little bit of shredded pepper jack cheese as well (we use Follow Heart).
Simple things are always the best, especially when it comes to good food. Just don’t overcook the shrimp!
What I really love about this recipe is that I can prep it in advance for a big Cinco de Mayo barbecue if I want. Season the shrimp the night before and keep in the fridge until ready to cook.
Now that everyone is happy, I can finally kick my feet up and sip on a mojito or two with everyone else.
Mexican Shrimp Tacos Recipe
- 1 lb pink shrimp cleaned tails removed
- 1 Tbsp olive oil
- 2 tsp Mexican seasoning salt free
- 1 1/2 tsp smoked paprika
- 1 tsp sea salt + more to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 c sour cream organic
- 2 limes cut into wedges
- 1 red or green chile thinly sliced
- 4 sprigs cilantro for garnish
- Edible flowers for garnish optimal
- Make sure to dry the shrimp on paper towels very well. Transfer them to a bowl.
- Drizzle the shrimp with a lug of olive oil and season well with the seas salt, Mexican seasonings, smoked paprika, garlic and onion powder. Use a wide spatula and Toss to coat well all over.
- Allow the seasoned shrimp to rest at room temperature for 15 minutes.
- Meanwhile work on the heirloom salsa fresca. Dice the tomatoes and toss together with the scallions, chile pepper, cilantro leaves and lime juice. Season to taste with the sea salt and set aside.
- Preheat a cast iron pan over medium high heat for a a few minutes.
- Using a pair of tongs add the shrimp to the hot skillet. Sear for about 45 seconds on each side until it curls up and is golden brown on both sides. Transfer the cooked shrimp to a plate and keep warm while charring the tortillas.
- Place each tortilla on a burner with low flame until nice charred marks form. About 30 seconds or so, keep a close eye on them so they don't burn.
- Assemble your tacos by placing the shrimp inside the charred tortillas, spoon some of the salsa Fresca on top and a light drizzle of crema or sour cream. Garnish with cilantro and the chile pepper slices to taste.
- Serve with the lime wedge to squeeze on top right before the first bite !
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