Chili Rubbed Shrimp Tacos with Pico De Gallo and Cilantro-Lime Crema

Let’s Get This Party Started!
Friends open up the windows, invite your family and friends, turn the music up loud, fill the ice chest with cold beer, locate a good porch wine, or better yet shake up a cocktail, it is officially BBQ season (or inside grill pan season). 
This is an easy to put together three-part recipe which includes a fresh pico de gallo, fresh shrimp marinated in a spice rub (ancho chile, garlic salt, coriander, oregano, cumin, and fresh ground black pepper) and a cilantro-lime crema sauce.  You can use flour tortillas or more authenic corn tortillas for a top notch warm weather meal.
SHUT THE FRONT DOOR! 
Easily prepared on top of the stove in a grill pan

Chili Rubbed Shrimp Tacos with Pico De Gallo and Cilantro-Lime Crema
Serves 4
Recipe from Publix Aprons Cooking School
Ingredients:
1 pound tomatoes, seeded and chopped
1 small red onion, chopped
1/2 cup fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
2 serrano chiles, seeded and minced
Salt and fresh ground black pepper to taste
16 jumbo shrimp (about 1-1/2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1-1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon finely ground black pepper
2 tablespoons extra-virgin olive oil
4 soft corn or flour tortillas
Directions:
Add first 6 ingredients to a medium bowl, and toss to combine.  Cover and chill until ready to serve.  Can be made 4 hours ahead.
Rinse shrimp under cold running water, then blot them dry with paper towels.
Place chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix.  Add shrimp and toss to coat.  Stir in olive oil.  Let shrimp marinate in refrigerator, covered, for 30 minutes to 1 hour.
Preheat a grill pan to high on medium-high heat.  When ready to cook, lightly oil ridges of grill pan.  Place marinated shrimp on hot grill pan and cook 2-3 minutes per side.  When done, shrimp will turn pinkish white and will feel firm to the touch.
Preheat oven to 300F.  Wrap tortillas in foil, about 15 minutes before serving, place tortillas in oven to warm.
On each plate, place one warm tortilla and top with 4 shrimp and desired amount of Pico De Gallo and cilantro lime creme (recipe follows).
Cilantro-Lime Crema
Ingredients
1/4 cup green onions, rough chopped
1/4 cup chopped fresh cilantro, rough chopped
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime zest
1-1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
Directions:
Combine all ingredients in a food processor.  Cover and refrigerate until ready to use.

31 thoughts on “Chili Rubbed Shrimp Tacos with Pico De Gallo and Cilantro-Lime Crema

  1. I'm in full BBQ mode in Atlanta. We've been having temps in the 80s so I'm cooking outside as much as I can. LOVE this recipe. Gotta try it soon, Velva! Great post!

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  2. you can almost have me drive 200 miles to taste this! it encapsulates everything I like about Mexican food, the freshness and flavors yum!!!I could have this every day, I think!

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  3. Yes, yes, and yes! These are some seriously delicious looking tacos, Velva! Fresh, seriously flavorful, and light enough to not weight you down on a hot day. Will be pinning this one to try soon!Hope you've been doing well!!

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  4. Hi Velva,Seeing your delicious shrimp taco is like having the work summer shouting in my face! I wish summer will arrive at our place :(Zoe

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  5. Perfect patio meal – way to go! I love shrimp but can't peel them raw. Doug has to do that or I get a wicked rash. I can eat them cooked though – looks amazing, as always 🙂

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  6. i'm officially all aboard the taco train–i'll get excited about just about anything you can stuff inside. that crema is particularly delightful!

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