---
title: Southwest Shrimp Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/southwest-shrimp-tacos-61a789cad3877c660a03a872
servings: 2
time: 25 minutes
difficulty: Easy
allergens:
  - Milk
  - Shellfish
  - Soy
  - Wheat
tags:
  - Spicy
  - Easy Cleanup
  - Calorie Smart
rating: 4.5
rating_count: 65600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the seasoned shrimp and fresh taste, though some found it bland and suggested adding extra herbs.
  - theme: Ease of prep
    text: Super quick and easy to make with minimal cleanup, though some spent extra time deveining shrimp.
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Tacos/southwest-shrimp-tacos.avif"
---
Wash and dry produce. Zest and quarter @lime{1%unit}. Halve, peel, and thinly slice @red onion{1%unit}; mince a few slices until you have 2 tbsp. Finely dice @roma tomato{1%unit}. Halve, deseed, and slice @poblano pepper{1%unit} into ¼-inch-thick strips.

Rinse @shrimp{1%unit} under cold water, then pat dry with paper towels. In a #medium bowl{}, toss shrimp with @southwest spice blend{1%unit} and a squeeze of lime juice. Set aside to marinate.

In a second #medium bowl{}, combine minced onion, tomato, half the lime zest, @sugar{1%unit}, and a squeeze of lime juice to taste. Season with salt and pepper.

In a #small bowl{}, combine @sour cream{1%unit} with as much @hot sauce{1%unit} as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Heat a large drizzle of @cooking oil{1%unit} in a #large pan{} over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, ~{6%minutes}. Transfer to a plate. Add another drizzle of oil and shrimp to pan. Cook until shrimp are opaque and cooked through, ~{3%minutes}. Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.

Meanwhile, wrap @flour tortillas{1%unit} in damp paper towels and microwave until warm and pliable, ~{30%seconds}. Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and crema. Serve.