Spice-Rubbed Shrimp Tacos



for 8 servings

2 teaspoons McCormick ® Ground Cumin

2 teaspoons garlic powder

2 teaspoons paprika

2 teaspoons chili powder

2 teaspoons dried oregano

2 teaspoons kosher salt, plus 1/2 teaspoon kosher salt, divided 1⁄2 teaspoon pepper

1 lb shrimp, peeled and deveined

1 tablespoon vegetable oil

½ cup sour cream(115 g)

1 ½ limes, juiced

8 flour tortillas, warmed

red cabbage, shredded

scallion, sliced

cilantro, minced


In a medium bowl, stir together McCormick Cumin, garlic powder, paprika, chili powder, dried oregano, 2 teaspoons salt, and pepper. Add in shrimp and toss to coat evenly with the spices.

Heat vegetable oil in a cast-iron skillet over high heat. Add in shrimp. Cook until slightly blackened, about 2 minutes. Flip and cook on the other side, another 2 minutes, until fully cooked through. Remove shrimp from pan.

Whisk together sour cream, lime juice, and 1⁄2 teaspoon salt.

Place shrimp on tortillas. Drizzle with lime sour cream. Top with red cabbage, scallions, and cilantro.


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