Shrimp Tacos With Spicy Cilantro Lime Sauce

This recipe is easy to follow and quick to make, so you can have restaurant-quality, spicy sauteed shrimp tacos in minutes. The spicy cilantro lime sauce adds a creaminess you’ll crave every time you make Mexican food!

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These delicious and easy shrimp tacos are perfect for a fun family dinner. The homemade spicy cilantro lime sauce tastes ah-maz-ing on top of your tacos! First, you’ll simply cook the shrimp, then whip together a buttermilk sauce so good, you won’t believe you made it yourself! Just assemble your tacos and you’ll wonder why you ever order in!

For an authentic Mexican night or Taco Tuesday, try Mexican Corn Salad or our unbelievably delicious Street Corn!

MORE MEXICAN DISH RECIPES:
Ground Beef Enchiladas | Spanish Rice

SHRIMP TACOS INGREDIENTS

You will need:

FOR THE SHRIMP

• 1 pound medium raw shrimp, peeled, deveined, and tails removed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ½ teaspoon dried basil
• 2 tablespoons salted butter
• 2 tablespoon lime juice
• 2 Tablespoons soy sauce

FOR THE SAUCE

• ½ cup sour cream
• ¼ cup buttermilk
• 1 jalapeno, seeds removed
• ½ bunch cilantro leaves, chopped (1 cup)
• 1 tablespoon lime juice
• ½ to 1 teaspoon hot sauce, adjust based on spice preference
• ½ teaspoon garlic powder
• ¼ teaspoon salt

FOR THE TACO ASSEMBLY

• 7 to 9 (4-inch) flour or corn tortillas
• Guacamole, optional
• ½ cup green cabbage
• ¼ cup feta cheese
• Fresh lime juice
• Additional chopped cilantro

SUBSTITUTIONS AND ADDITIONS

BUTTERMILK: If you don’t have buttermilk on hand, combine milk (2% or whole) with 2 teaspoons lemon or lime juice to sour the milk. Buttermilk can also be substituted with milk or cream.

LIME JUICE: Use lemon juice if you don’t have lime. You can use either fresh or from concentrate.

HOW TO MAKE THIS SHRIMP TACOS RECIPE

STEP ONE: Mix together the garlic powder, onion powder, chili powder, dried basil, and cayenne pepper. Use this mixture to thoroughly coat all the shrimp.

PRO TIP: If you’re not entirely a fan of spicy food, feel free to remove the spicy elements such as the chili powder, cayenne pepper, jalapeno, and hot sauce!

STEP TWO: In a skillet over medium-high heat melt the butter. Add in the shrimp, lemon juice, and soy sauce. Cook the shrimp until pink on both sides, about 1 to 2 minutes per side. Remove from heat and set aside.

PRO TIP: You will know when the shrimp is cooked when it is pink and no longer gray or translucent, and the shrimp curls slightly. Shrimp usually takes about 1 to 3 minutes to cook on either side depending on the size of the shrimp used. Don’t spend more than 4 to 6 minutes cooking the shrimp or it will be overdone and rubbery.

STEP THREE: Make your spicy cilantro lime sauce. In a food processor or blender, blend together the sour cream, buttermilk, jalapeno, cilantro, lime juice, hot sauce, garlic powder, and salt. Set aside.

STEP FOUR: To assemble the tacos, warm the corn tortillas and then start with a layer of homemade or store-bought guacamole and spread it on the bottom center of each tortilla. Then layer it with a small bunch of green cabbage followed by the cooked shrimp. Drizzle some of the cilantro-lime sauce over each taco and then top with a squeeze of lime juice, feta cheese, and chopped cilantro.

STEP FIVE: Plate and enjoy!

STORAGE

If you have shrimp or sauce leftover, you’ll, fortunately, be able to enjoy the leftovers. 

IN THE FRIDGE: Store your shrimp and sauces in the refrigerator in separate airtight containers for up to 4 days. It should also be noted that your ingredients will stay fresh longer when stored separately, to be assembled when ready to enjoy.

Each bite of this seasoned shrimp tacos with cilantro lime sauce recipe will make you think you’re eating authentic Mexican street food! The flavors of cilantro and lime complement the spiciness of the perfectly cooked shrimp. Fabulously fast and easy to make, this can be a quick weeknight dinner or even a substantial lunch!

MORE RECIPES YOU’LL LOVE

• Enchilada Cups
• Taco Bake
• Rolled Tacos (Taquitos)
• Mexican Beef and Rice Casserole

Shrimp Tacos with Spicy Cilantro Lime Sauce

5 from 1 vote

This recipe is easy to follow and quick to make, so you can have restaurant-quality, spicy sauteed shrimp tacos in minutes. The spicy cilantro lime sauce adds a creaminess you’ll crave every time you make Mexican food!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

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Ingredients

  

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For the shrimp

• 1 lb medium raw shrimp peeled, deveined, and tails removed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp dried basil
• 2 tbsp salted butter
• 2 tbsp lime juice
• 2 tbsp soy sauce

For the sauce

• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1 jalapeno seeds removed
• 1 cup cilantro leaves chopped
• 1 tbsp lime juice
• ½ to 1 tsp hot sauce adjust based on spice preference
• 1/2 tsp garlic powder
• 1/4 tsp salt

For the taco assembly

• 7 to 9 flour or corn tortillas 4-inch
• guacamole optional
• 1/2 cup green cabbage
• 1/4 cup feta cheese
• fresh lime juice
• cilantro chopped (additional)

Instructions

 

• In a small bowl mix together the garlic powder, onion powder, chili powder, and dried basil. Use this mixture to thoroughly coat all the shrimp.
• In a large skillet over medium-high heat melt the butter. Add in the shrimp, lime juice, and soy sauce. Cook the shrimp until pink on both sides, about 1 to 2 minutes per side. Remove from heat and set aside.
• In a food processor or blender, blend together the sour cream, buttermilk, jalapeno, cilantro, lime juice, hot sauce, garlic powder, and salt. Set aside.
• To assemble the tacos, warm the corn tortillas and then start with a layer of homemade or store-bought guacamole and spread it on the bottom center of each tortilla. Then layer it with a small bunch of green cabbage followed by the cooked shrimp. Drizzle some of the cilantro-lime sauce over each taco and then top with a squeeze of lime juice, feta cheese, and chopped cilantro.
• Plate and enjoy!

Nutrition

Calories: 214kcal | Carbohydrates: 16g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1052mg | Potassium: 168mg | Fiber: 1g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 9mg | Calcium: 166mg | Iron: 2mg

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