Chili Lime Shrimp Street Tacos With Orange Pico De Gallo And Avocado Crema


Have I mentioned how much I love tacos?? I do believe that tacos are one of my most favorite foods.
They are so versatile, you can use so many different fillings, different meats, fish, veggies, different tortillas or even use a lettuce leaf in place of the tortillas. The options are endless as well as the flavors.

You could probably make a different taco for every day of the year. Hmmm, I may be on to something there. I might have to make that my pet project.

But for now, here is a recipe that I cooked up just in time to share for Cinco de Mayo. The shrimp are super flavorful but not spicy hot. The salsa is a cool and citrusy sweet and the avocado crema is creamy and so yummy. The crema would make an excellent party dip for veggies, pretzels or chips.

Happy Cinco de Mayo and Happy Eating!



For the Shrimp Tacos:

  • 1 pound medium raw shrimp, peeled and deveined and tails removed( I used 21/30 size)
  • 1/8 cup olive oil
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Place cleaned/thawed shrimp in a ziploc bag. In a bowl whisk together remaining ingredients and pour over shrimp. Seal bag and massage to coat shrimp. marinate 30 minutes to an hour. In a non-stick pan over medium heat cook shrimp in marinade until just cooked through. Do not overcook or shrimp will become rubbery. remove shrimp from pan and place in a bowl. Bring marinade in pan to a boil and then pour over shrimp. Serve in warm tortillas with Pico de Gallo and Avocado Crema.

For the Pico de Gallo:


  • 1/2 cup plum tomatoes, small diced
  • 1/4 cup yellow onion, small diced
  • 1 orange segmented, diced and reserve juices
  • 2 tablespoons chopped fresh cilantro
  • 1 serrano chili, minced with stem and seeds removed
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon kosher salt

In a bowl add all ingredients and mix together. Place in refrigerator and let stand about an hour so flavors can marry. Enjoy!

For the Avocado Crema:

  • 1 8-ounce container sour cream
  • 1 hass avocado, cut into chunks
  • 1 clove garlic, minced
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


In the bowl of a food processor or blender add all ingredients and blend until smooth and creamy. Scraping sides of bowl occasionally. Serve



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