California Style Shrimp Potato Tacos with Cilantro Crema
Indulge in the vibrant flavors of California with these irresistible California Style Shrimp Potato Tacos with Cilantro Crema. Perfectly seasoned shrimp and crispy roasted Yukon Gold potatoes come together in warm corn tortillas, layered with crunchy shredded cabbage and creamy avocado slices. A zesty homemade cilantro crema, made with fresh lime juice and sour cream, elevates every bite with a tangy, herbaceous kick. This recipe is a delightful fusion of bold spices and fresh, wholesome ingredients, creating tacos that are as satisfying as they are easy to make. Ideal for a quick weeknight dinner or a laid-back taco night, these shrimp tacos are sure to impress with their perfect balance of textures and flavors. Serve them with a drizzle of hot sauce and lime wedges for an extra burst of citrusy freshness!
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Recipe Information
Ingredients
- 1 lb Medium shrimp (peeled and deveined)
- 4 cups Small Yukon Gold potatoes
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 units Corn tortillas
- 0.5 cup Fresh cilantro
- 0.5 cup Sour cream
- 2 tbsp Fresh lime juice
- 1 clove Minced garlic
- 2 cups Green cabbage (shredded)
- 1 unit Avocado (sliced)
- Hot sauce (optional)
Instructions
Preheat your oven to 425°F (220°C).
Cut the Yukon Gold potatoes into bite-sized pieces and toss them with 2 tablespoons of olive oil, 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Spread the potatoes evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and crispy.
While the potatoes roast, pat the shrimp dry and toss with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until opaque and cooked through. Set aside.
To make the cilantro crema, combine the fresh cilantro, sour cream, fresh lime juice, minced garlic, and a pinch of salt in a blender or food processor. Blend until smooth, adjusting consistency with water if necessary.
Warm the corn tortillas in a dry skillet or in the microwave wrapped in a damp towel.
Assemble the tacos by layering shredded cabbage, roasted potatoes, and shrimp on each tortilla. Drizzle with cilantro crema, then top with avocado slices.
Serve immediately with lime wedges and hot sauce on the side, if desired.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 6.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1795 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
