Southwest Shrimp Tacos
with Pico de Gallo & Hot Sauce Crema
- Milk
- Shellfish
- Soy
- Wheat
There are few things more satisfying than shrimp for dinner. These shellfish-loaded tacos are hearty, filling, and best 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!
Ingredients
1 unit
Poblano Pepper
1 unit
Red Onion
1 unit
Roma Tomato
1 unit
Lime
4 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Hot Sauce
1 tablespoon
Southwest Spice Blend
10 ounce
Shrimp
(Contains: Shellfish)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Zest and quarter lime. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Finely dice tomato. Halve, deseed, and slice poblano into ¼-inch-thick strips.
• Rinse shrimp* under cold water, then pat dry with paper towels. • In a medium bowl, toss shrimp with Southwest Spice and a squeeze of lime juice. Set aside to marinate.
• In a second medium bowl, combine minced onion, tomato, half the lime zest, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lime juice to taste (save some for step 5). Season with salt and pepper.
• In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. • Add another drizzle of oil and shrimp to pan. Cook until shrimp are opaque and cooked through, 3-4 minutes. • Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.
• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. • Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and crema. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the zesty, fresh flavors; some found the southwest spice overwhelming or bland.
- Ease of prep: Quick and easy to make, perfect for busy weeknights 🍲.
- Suggestions: Consider adding cabbage slaw, cilantro, or avocado for extra crunch and flavor.
- Portions: Some felt it needed a side dish like rice or beans to be more filling.
- Shrimp quality: Most enjoyed the tender, flavorful shrimp; a few had issues with deveining or freshness.
Reviews from our home cooks
Absolutely perfect shrimp. Outstanding quality. Fun to make with the nice Pico de Gallo and crema. I learned a lot too. Took me a little longer for prep but was worth it.
The flavor of the shrimp with the veggies, the pico de gallo, and hot sauce crema was incredible. Will definitely be ordering this again!
This recipe was easy yet delicious! I loved the pico de gallo and hot sauce crema as both added an extra kick. I will definitely be ordering this one again!
The shrimp were wonderful as always. I used tomato and lettuce due to time issues and will use the poblano another day. The pico de gallo and crema sauce were great.
Great! Your taco recipes are always delicious. I bumped up the pico de gallo with extra tomato, jalapeno, and cilantro, which made the dish perfect.
These shrimp are excellent! Fell in love with the pico de gallo recipe which we use all the time now! Portions are fantastic, feel full after each meal!
The shrimp tacos are delicious. The southwest flavoring is an added bonus. We really enjoyed this dish. We did add a side of rice to complete the meal.
Delicious. Instructions well organized and clear. Added mixed peppers and cilantro to the pico. Combination of shrimp, sauteed veggies, pico and crema exceptional. A definite keeper!
All the components shrimp, onion/pepper, pico and white sauce went well together but individually, they were not that good. The problem is that even when you put them into a single taco, they are tasted separately so you taste the white, hot sauce cream and the tasteless pico or the onion/pepper blah or the shrimp with the harsh southwest spice individually. Where the components all met it tasted good but that was difficult to find.
One of my favorites. Lots of shrimp. The pico de gallo is fresh and tasty and the prep is very easy.
