Delicious Southwest Shrimp Tacos

These Southwest Shrimp Tacos are hearty, delicious, and perfect for Taco Tuesday! Searing shrimp in a hot pan only takes minutes, making it a speedy choice for dinner. Serve in warmed tortillas with your favorite toppings for a super flavorful meal!

Ingredients

Instructions

Marinate the shrimp with ancho chile powder, extra virgin olive oil, paprika, coriander, cumin, pepper, cayenne, garlic, lemon juice and lime juice.

I used freeze-dried poblano peppers, so I had to rehydrate them. You can use fresh poblano peppers for this recipe.

Grill the vegetables: poblanos, tomato, and onion.

Place the shrimp on the grill with the vegetables. Grill until they are no longer opaque.

Serve on tortillas or hard taco shells with avocado, cilantro, hot sauce and Mexican crema.

If you like this recipe, you may also like the following recipes:

Shrimp Fajita Quesadilla

Shrimp Tostadas

Tacos Chicken Verdes

Southwest Shrimp Tacos

Southwest Shrimp Tacos are a satisfying shrimp meal that is full of flavor. Set out all the components so that everyone can make their own tacos. The perfectly seasoned shrimp an be served with all the toppings on a hard taco shell or a soft tortilla.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Equipment

• Measuiring spoons
• 1 measuring cup
• 1 knife
• 1 medium bowl
• 1 Small bowl
• 1 medium spoon
• Indoor or outdoor grill
• tongs

Ingredients

  

• 2 lbs. shrimp shelled and deveined
• 2 Tbsp. Tabasco hot sauce
• 1 Tbsp. extra virgin olive oil
• 1-1/2 tsp. ancho chile powder
• 1-1/2 tsp. cumin
• 3/4 tsp. salt
• Tortillas
• Lime wedges
• 1 poblano pepper
• 1 Roma tomato chopped
• 4 Tbsp. sour cream
• 1 tsp. coriander
• 1/4 tsp. pepper
• 2 cloves garlic minced
• 2 Tbsp. lemon juice
• 1 avocado sliced
• 1/4 cup cilantro chopped
• Mexican crema
• 1/4 tsp. cayenne
• 1 red onion chopped
• 1/2 Tbsp. smoked paprika

Instructions

 

• Marinate the shrimp with ancho chile powder, extra virgin olive oil, paprika, coriander, cumin, pepper, cayenne, garlic, lemon juice and lime juice.
• I used freeze-dried poblano peppers, so I had to rehydrate them. You can use fresh poblano peppers for this recipe.
• Grill the vegetables: poblanos, tomato, and onion.
• Place the shrimp on the grill with the vegetables. Grill until they are no longer opaque.
• Serve on tortillas or hard taco shells with avocado, cilantro, hot sauce and Mexican crema.

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