Shrimp tacos with cilantro lime sour cream & “my favorite” salsa

Like I’ve mentioned before, I love shrimp and last night when I asked Chris what he wanted for dinner tomorrow he picked shrimp tacos because he loves shrimp too.  Good thing.

Tonight’s dinner is probably my favorite meal that I’ve ever made.  All the flavors come together perfectly and you don’t use any cheese which is a nice calorie saver.  The original recipe is from here but I’ve adapted it a bit.  And I should also warn you that this is another spicy one.  Like really spicy.  Like I chop up an entire jalapeno, seeds and all.

Spicy Shrimp tacos with cilantro lime sour cream and “my favorite” salsa

2 -3 servings (usually have leftover sour cream and salsa)
Approximately 400-500 calories & 25 g protein per serving (depends on how much you put on your taco)

For the shrimp:

  • 20-24 medium shrimp peeled and de-veined
  • 1/2 teaspoon chili powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil

Directions: marinate and cook shrimp like I explain here


For the 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

Directions: Mix everything together in a small bowl


Cilantro lime sour cream

For the salsa:

  • 1 15 oz can black beans
  • 1 15.25 oz can sweet kernel corn
  • 1 jalapeno pepper
  • 1 teaspoon taco seasoning
  • 1 teaspoon garlic powder
  • 1 tablespoon cilantro

Drain and rinse the corn and beans.  Dice up the jalapeno (include seeds for extra spice).  In a medium size bowl combine corn, beans, jalapeno, cilantro, garlic and taco seasoning.  Stir.  You’re done.  Grab some tortilla chips and munch on chips and salsa while you’re waiting for the shrimp to cook.  But don’t eat too much.  You want some for the tacos.

"my favorite" salsa

Once everything is ready, you can either make this with two small flour tortillas (preferably whole wheat) where each person gets 12 shrimp (6 per taco).  Or if you don’t have the small tortillas, use one big tortilla and 10 shrimp.  To assemble, layer your tortilla with some sour cream, add in salsa, top with shrimp and either wrap for a burrito or fold for tacos.  I like to microwave mine for about 20 seconds to get it all warm.  Then you eat them.  Chris and I usually put the leftover bowl of salsa and sour cream in between us with some chips and stuff ourselves way too much with the delicious goodness.

So freaking good


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