Shrimp Tacos with Cilantro Lime Sauce



Without Eggs Without nuts Without peanuts High Fibre

Nutritional Facts Per Serving

30 g
43 g
7 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 560
  • Lipides 30 g
    • Saturated fat  7 g
  • Cholesterol 205 mg
  • Sodium  1840 mg
  • Carbs 43 g
    • fiber  7 g
    • Sugar  7 g
  • Protein 30 g


  • 1 bag (16 ounces) Raw Black Tiger Shrimp, thawed
  • 2 teaspoons salt
  • 2 teaspoons Compliments Granulated Sugar
  • 1 cup Lucerne® Sour Cream
  • 4 tablespoons fresh lime juice
  • 1 tablespoon minced fresh cilantro
  • 2 avocados
  • 2 cups finely shredded green or red cabbage
  • 1 cup chipotle salsa
  • 2 tablespoon Sensations Extra Virgin 100% Olive Oil
  • 8 corn tortillas


  1. Place thawed shrimp in a colander and rinse well. Pat dry between paper towels; pull off and discard tails. 
  2. In a bowl, combine shrimp with salt and sugar. Mix well and cover and chill 15 minutes. 
  3. Meanwhile, in a small serving bowl, mix together sour cream, 3 tablespoons of the lime juice, and cilantro. 
  4. Peel and pit avocados and cut each into 8 wedges. Arrange avocado on a serving plate and sprinkle with remaining lime juice to prevent browning. Arrange cabbage and salsa in separate serving bowls.
  5. After shrimp have marinated 15 minutes, return them to the colander and rinse well to remove salt mixture. 
  6. Pat shrimp dry with paper towels. Place a 12- to 14-inch nonstick frying pan over high heat; add olive oil. When oil is hot, add shrimp. 
  7. Cook, turning shrimp often, just until shrimp are pink and no longer translucent in center (cut to test), 3-4 minutes. Transfer shrimp to a serving bowl and keep warm.
  8. Quickly sprinkle tortillas lightly with water. Stack tortillas on a microwave-safe plate and cover with a paper towel.
  9. Microwave tortillas on high (100%) power just until warm and softened, about 35 seconds. 
  10. Wrap in foil or a clean towel and transfer to a serving basket.
  11. To assemble tacos, fill tortillas with shrimp, avocado, and cabbage. Add sour cream sauce and salsa to taste.

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