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89% would make again

Spice-Rubbed Shrimp Tacos

by Griffin Bohen-Meissner

Ingredients

for 8 servings

  • 2 teaspoons McCormick ® Ground Cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt, plus 1/2 teaspoon kosher salt, divided 1⁄2 teaspoon pepper
  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • ½ cup sour cream (115 g)
  • 1 ½ limes, juiced
  • 8 flour tortillas, warmed
  • red cabbage, shredded
  • scallion, sliced
  • cilantro, minced

Nutrition Info

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    Calories 235
    Fat 7g
    Carbs 26g
    Fiber 1g
    Sugar 1g
    Protein 15g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, stir together McCormick Cumin, garlic powder, paprika, chili powder, dried oregano, 2 teaspoons salt, and pepper. Add in shrimp and toss to coat evenly with the spices.
  2. Heat vegetable oil in a cast-iron skillet over high heat. Add in shrimp. Cook until slightly blackened, about 2 minutes. Flip and cook on the other side, another 2 minutes, until fully cooked through. Remove shrimp from pan.
  3. Whisk together sour cream, lime juice, and 1⁄2 teaspoon salt.
  4. Place shrimp on tortillas. Drizzle with lime sour cream. Top with red cabbage, scallions, and cilantro.
  5. Enjoy!