Mexico has been on my mind a lot lately. Lazy afternoons by the pool, frequent naps, room service, and tacos… So many tacos… As many as I could shove in my face in one sitting.

Have you ever been able to eat just one taco? Me neither. Obviously.

For some reason I was really craving shrimp tacos this weekend, perhaps because I miss my Mexico laziness, perhaps because there is no good reason NOT to crave tacos. Ever.

The real reason is I wanted something easy and incredibly tasty to wash away the sense of failure when I totally destroyed my first attempt at French pastry… Julia Child was rolling in her grave. I am so ashamed. That woman who cooked her way through Mastering the Art of French Cooking was a more gifted cook than she lets on in her book… Damn her.

Anyway back to the happy tacos.

The relief I found in these tacos was a freaking revelation. They saved me from throwing French pastry cream all over my kitchen. I think that says it all.

Shrimp Tacos with Lime-Cilantro Crema

Shrimp Tacos with Lime-Cilantro Crema

Yield: 8 tacos

Easy, flavorful tacos that will make any weeknight dinner more festive!



  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp fat-free mayonnaise
  • 3 Tbsp reduced-fat sour cream
  • 1 tsp grated lime rind
  • 1 1/2 tsp fresh lime juice
  • 1/4 tsp salt
  • 1 garlic clove, minced


  • 1 tsp ground cumin
  • 1 tsp ground fennel
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground red pepper
  • 1/8 tsp salt
  • 1/8 tsp garlic powder
  • 24 raw shrimp
  • Olive oil
  • 8 small corn tortillas


  1. Combine the crema ingredients in a small bowl; set aside.
  2. Combine spices for the tacos in a small bowl. Sprinkle over both sides of the shrimp. Heat a small skillet with 1/4 Tbsp olive oil. Cook shrimp over medium heat until pink and cooked through.
  3. Heat tortillas according to directions on package. Divide shrimp evenly among tortillas; top each with crema, tomato, and a sprinkle of lime juice.