Shrimp Taco Recipe With 
Sour Cream Lime Sauce

Try our delicious shrimp taco recipe that's super easy and quick to make. These fish tacos are filled with baby pre-cooked shrimp.

We marinate them for a short time in oil and spices and then heat up in a frying pan. Add your favorite condiments and you have a delicious meal that's ready in minutes.

There are two ways to prepare the corn tortillas for this recipe. The first one, which taste the best, is to cook the tortillas in hot oil for just a few seconds. Drain and pat dry before filling with ingredients. This way tastes the best because of the oil.

The second way, the healthier way, is to heat the tortilla in a frying pan over medium high heat until the tortilla becomes warm and pliable.

I highly recommend you use a Fabric Tortilla Oven. Have you ever seen one? I bought one of these and they work great.

All you do is put up to 10 tortillas in the warmer and place it in the microwave for one minutes and they turn out piping hot. The tortillas will remain nice and warm for up to one hour. These are a must when serving a crowd.

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Shrimp Taco Recipe

These will make 4 to 6 tacos depending on how big you make them.

Ingredients For The Shrimp Taco Recipe

  • 1 lb. baby shrimp (cooked)
  • 1/2 cup olive oil
  • 1 1/2 tsp. chili powder
  • 1/2 tap. cumin
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • chopped tomato
  • grated cheese
  • lemon for garnish

Lime Sour Cream Sauce

  • 1 cup sour cream
  • juice and zest of one lime
  • a handful of cilantro, chopped

In a bowl add the shrimp, olive oil, chile powder, cumin, and the garlic. Mix thoroughly and refrigerate for 15 minutes.

In another bowl add the sour cream, juice and zest of one lime and the chopped cilantro. Stir until well blended. Place in the refrigerator until needed.

Heat a frying pan on medium high heat. Add the shrimp mixture and the wine. Cook only until the shrimp is heated through, about 5 minutes.

Remember, the shrimp is already cooked. We are just heating it up and cooking off the wine.

Have bowls of desired condiments prepared such as shredded lettuce, tomato, salsa, sliced avocado, grated cheese and sour cream.

Now you are ready to cook the corn tortillas. Heat enough oil over medium high heat in a small frying pan to be able to submerge two corn tortillas.

Dip and turn the tortillas over in the hot oil with tongs and cook for about 10 to 15 seconds. They should bubble up pretty good while you cook them. You want the tortilla to cook but not become too stiff.

Take the tortillas out of the oil and place on a paper-towel covered plate to drain. Pat dry with paper towels.

Add a spoonful of shrimp, and top with lettuce, tomato, salsa, sliced avocado or guacamole, grated cheese and sour cream sauce.

Fold the tortilla over and serve immediately.

If you are looking for some large grilled shrimp to place in your shrimp taco recipe or simply as an appetizer check out my margarita shrimp recipe.

It's awesome too.

Return from shrimp taco recipe to more Mexican Food Recipes. 

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New! Comments

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California