• Cinco de Taco! Shrimp Tacos with Cilantro Lime Sour Cream

by Ginny McCormack May 05, 2016

As if we needed another excuse to indulge in our favorite south-of-the-border dishes, along comes Cinco de Mayo.  With Mexican restaurants on nearly every corner across the country, it's no secret we consider Latin food a staple of "American" cuisine.  Personally, we Southern Sisters could eat it 3, 4, even 5 times a week.  Hello, ceviche. We love you!  And we rarely meet a shrimp taco we don't love. This delicious incarnation from Life's Ambrosia is no exception.  Make it tonight.  Thank us tomorrow!  Adios, Y'all.

Shrimp Tacos with Cilantro Lime Sour Cream

  • 20 medium shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 4 corn tortillas
  • oil for frying
  • shredded lettuce
  • diced tomatoes
  • sliced avocado
  • cilantro lime sour cream (recipe follows)

For the Cilantro-Lime Sour Cream:

  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon cumin
  • juice and zest from one lime
  • salt to taste
  1. In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper. Add in shrimp and toss to coat. Cover and refrigerate for 20 minutes to give the flavors a chance to meld.
  2. Cook shrimp in a skillet on medium-heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
  3. Use enough oil to lightly coat the bottom of a small frying pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. Drain on paper towels.
  4. In a small mixing bowl, combine all ingredients for the Cilantro-Lime Sour Cream.
  5. Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.  Serve and enjoy!

Ginny McCormack
Ginny McCormack


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