Southwestern Shrimp Tacos with Pico de Gallo & Hot Sauce Crema

There are few things more satisfying than shrimp for dinner. These shellfish-loaded tacos are hearty, filling, and most of all: totally delicious. Tender bites of seared, Southwest-spiced shrimp are piled into warm tortillas along with a tangle of poblano and onion, hot sauce crema, and fresh pico de gallo. Taco’bout a weeknight win!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse shrimp under cold water & pat dry with paper towels. In med. bowl, combine shrimp, Southwest Spice, & squeeze of lime juice; set aside to marinate.

Step 2

Pico de Gallo: In second med. bowl, combine diced onion, tomato, half of lime zest, ¼ tsp sugar, & squeeze of lime juice; season with salt/pepper.

Step 3

Crema: In sm. bowl, combine sour cream with hot sauce. Stir in water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt.

Step 4

Heat lg. drizzle of oil lg. pan over med.-high; add poblano, sliced onion, salt, & pepper. Cook (6-7 min.), stirring occasionally, until browned & tender. Transfer to a plate. Add another lg. drizzle of oil & shrimp to pan. Cook (3-4 min.) until shrimp is opaque & cooked through. Stir in remaining lime zest & juice from remaining lime wedges. Season with salt/pepper.

Step 5

Meanwhile, wrap tortillas in damp paper towels; microwave (30 sec.) until warm and pliable. Divide tortillas between plates & fill with shrimp and veggies. Top with pico de gallo & crema. Serve.

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