Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (1.25 ml) (optional, for heat – a little zing)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • Juice of 1 lime (approx. 2 tablespoons or 30ml)
  • 1/2 cup (120 ml) sour cream
  • 1/4 cup (60 ml) mayonnaise
  • 1/4 cup (approx. a handful) fresh cilantro, chopped
  • Juice of 1/2 lime (approx. 1 tablespoon or 15ml)
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 8 corn or flour tortillas
  • Optional toppings: shredded cabbage, diced tomatoes, avocado slices, pickled onions, hot sauce

Instructions:

  1. Combine all marinade ingredients in a bowl with the shrimp. Toss to coat and let sit for at least 15 minutes (up to 30 minutes in the fridge).
  2. Whisk together sour cream, mayonnaise, cilantro, lime juice, minced garlic, salt, and pepper in a small bowl. Taste and adjust seasoning. Set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and opaque. Be careful not to overcook!
  4. Warm tortillas in a dry skillet, microwave, or oven according to package instructions.
  5. Fill each tortilla with cooked shrimp, cilantro-lime crema, and your desired toppings. Serve immediately.