Chili Lime Shrimp Street Tacos
Fish and Seafood,  Recipe's

Chili Lime Shrimp Street Tacos With Orange Pico De Gallo And Avocado Crema

These Chili Lime Shrimp Street Tacos are the perfect Taco Tuesday treat! The Chili Lime Shrimp are flavorful but not spicy, the Orange Pico De Gallo is fresh, bright and acidic and the Avocado Crema is smooth, rich and creamy.  Which, when layered together in a soft little tortilla, create a perfect trifecta of flavor extraordinaire!

Have I mentioned how much I love tacos?? I do believe that tacos are one of my most favorite foods. They are so versatile, you can use so many different fillings, different meats, fish, veggies, different tortillas or even use a lettuce leaf in place of the tortillas. The options are endless as well as the flavors.

chili lime shrimp street tacos

You could probably make a different taco for every day of the year. Hmmm, I may be on to something there. I might have to make that my pet project.

But for now, here is a recipe that I cooked up just in time to share for Cinco de Mayo. The Chili Lime Shrimp are super flavorful but not spicy hot. The Orange Pico De Gallo is a cool and citrusy sweet salsa and the avocado crema is creamy and so yummy. The crema would make an excellent party dip for veggies, pretzels or chips.

Pair these yummy tacos with Roasted Corn And Black Bean Salad or Tomato, Avocado and Sweet Onion Salad and the perfect Margarita. 10 Most Popular Margarita Recipes

Happy Cinco de Mayo and Happy Eating!


Chili Lime Shrimp Street Tacos

These Chili Lime Shrimp Street Tacos are the perfect Taco Tuesday treat! Flavorful Shrimp are topped citrusy pico de gallo and avocado crema

Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: shrimp, street tacos, tacos, tortillas
Servings: 4
Author: angela@eatlivehappy
  • 1 pound medium raw shrimp peeled and deveined and tails removed( I used 21/30 size)
  • 1/8 cup olive oil
  • 1 tablespoon fresh lime juice
  • 1 clove garlic minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  1. Place cleaned/thawed shrimp in a ziploc bag. In a bowl whisk together remaining ingredients and pour over shrimp. Seal bag and massage to coat shrimp. marinate 15 minutes. Cook shrimp on a hot grill or in a cast iron pan until just done, turning halfway through to get a good sear on each side. Do not overcook Serve in warm tortillas with Pico de Gallo and Avocado Crema.

For the Orange Pico De Gallo

Orange Pico de Gallo

Avocado Crema
  • 1 8- ounce container sour cream
  • 1 hass avocado cut into chunks
  • 1 clove garlic minced
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. In the bowl of a food processor or blender add all ingredients and blend until smooth and creamy. Scraping sides of bowl occasionally. Serve


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