Spicy Shrimp & Onion Tacos with Cholula Cream

By | April 04, 2016


To make spice blend, combine salt, cumin, oregano, paprika, sugar, and cayenne in a small bowl.

Heat 1 tablespoon oil in a large heavy skillet, such as cast iron, over medium heat. Add onion and cook until beginning to soften. Add 2 teaspoons spice blend to onions and continue to cook, stirring, until browning along edges, about 5 minutes. Transfer onions to a plate.

Return skillet to medium heat and add remaining tablespoon oil. Toss shrimp with remaining spice blend. Add shrimp to skillet and cook until blackened along edges and cooked through, about 5 minutes.

To make Cholula cream, combine sour cream, lime juice, hot sauce, and garlic in a small bowl. Season with salt.

Fill each tortilla with shrimp and onions. Top with Cholula Cream, cilantro, and lime zest.


  • 1½ teaspoons sea salt, plus more for seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon sugar
  • ¼ teaspoon ground cayenne pepper
  • 2 tablespoons olive oil, divided
  • 1 large red onion, cut into wedges
  • 1½ pounds large Gulf shrimp, peeled and deveined
  • 8 corn or flour tortillas, warmed or toasted
  • Cilantro, for serving
  • Lime zest, for serving
Cholula Cream
  • ½ cup sour cream
  • 1 tablespoon lime juice
  • 2 teaspoons Cholula hot sauce
  • 1 small clove garlic, minced
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