Shrimp Tacos with Pickled Red Onion

By Benjamin Moore Eubank

Quickly seared, chili-spiced shrimp are tucked into warm flour tortillas with tangy pickled red onion, lime crema, and crisp lettuce. A bright, fast taco suited to a summer weekend.

Yield: 4 servings · Prep: 20 min · Cook: 10 min · Total: 30 min

Ingredients

• 1/2 medium red onion
• 1 tsp chili powder
• 1 lb shrimp, peeled and deveined
• 1 1/2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 cup sour cream
• 2 whole lime
• 1/2 cup white vinegar
• 8 tortilla flour tortillas
• 1/2 tsp garlic powder
• to taste black pepper
• 1 1/2 cups shredded lettuce
• to taste salt
• 1 tbsp sugar
• 1/2 cup water
• 1/2 tsp smoked paprika

Steps

1. Slice half a red onion thinly and place in a small bowl. In a small saucepan, warm the vinegar, water, sugar, and a pinch of salt until sugar dissolves, then pour over the onions and let sit at least 20 minutes to pickle, stirring occasionally.
2. Pat the shrimp dry and toss with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
3. In a small bowl, stir together the sour cream, lime zest, lime juice, and a pinch of salt to make the lime crema; set aside.
4. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for about 1. 5 minutes per side, until just opaque and lightly charred at the edges. Remove from heat immediately.
5. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 20 seconds per side until pliable and lightly toasted in spots.
6. Assemble the tacos: layer shredded lettuce, seared shrimp, pickled red onion, and a drizzle of lime crema onto each warm tortilla.
7. Serve immediately with lime wedges on the side.