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Chili Lime Shrimp Tacos with Tajin

Chili lime shrimp tacos with cilantro lime crema, onions, and jalapenos on corn tortillas.
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Chili lime shrimp tacos seasoned with Tajín Chile Lime Seasoning and topped with cilantro lime sauce, onions, and jalapenos are a flavor explosion! Quick and easy!

Ingredients

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For the Cilantro Lime Sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup coarsely chopped cilantro
  • Juice of 2 limes (about 4 tablespoons)
  • 2 garlic cloves, peeled
  • 1 small jalapeno, seeded and coarsely chopped
  • 2 tablespoons crumbled cotija cheese
  • 1/2 teaspoon salt

For the Chili Lime Shrimp

  • 1 lb peeled, deveined, tail off shrimp
  • 2 tablespoons Tajín Clásico Chile Lime Seasoning
  • Cooking oil to coat the skillet

The Other Taco Stuff

  • 10 corn tortillas
  • 3 cups shredded cabbage
  • 1 small white onion, diced
  • 1 jalapeno, seeded and diced
  • Lime wedges for serving

Instructions

1. Make the sauce

  • Add all ingredients to a blender and blend until smooth. Refrigerate until ready to serve.

2. Cook the shrimp

  • If using frozen, thaw the shrimp under cold running water. Pat the shrimp dry with paper towels. Toss them in Tajín  to coat them. 
  • Heat the oil in a large skillet over medium-high heat.
  • Add the shrimp and cook for about 5 minutes, flipping occasionally until fully cooked. 
  • Transfer the shrimp to a plate.

3. Warm the tortillas

  • Heat a dry skillet over medium heat. Working with 1 corn tortilla at a time, warm for 10 seconds per side. Wrap the warm tortillas in a clean kitchen towel to keep them warm until serving.

4. Assemble the Tacos

  • Add a layer of shredded cabbage to the bottom of each tortilla, then add a row of shrimp. Next, add some diced onion. Then, drizzle with the cilantro lime sauce. Top with diced jalapenos if you like extra heat, then squeeze a lime wedge to finish it off.

Notes

Make it vegetarian: Instead of the shrimp, use roasted potatoes and sprinkle them with Tajín. You’ll also need to modify the sauce to make it suitable for lacto-ovo vegetarians. Swap the cotija cheese for crumbled feta. Just make sure that the feta you choose is made from vegetable rennet. The sauce will still contain dairy and eggs.

Make it extra spicy: Double the jalapeno in the sauce, and top with chopped seed-in jalapenos.

Reduce the sodium: Use Tajín Clásico Reduced Sodium Seasoning for a lower sodium version.

Nutrition

Find it online: https://mandiofthemountains.com/chili-lime-shrimp-tacos/