Ingredients for California Style Shrimp Potato Tacos With Cilantro Crema
- Corn Tortillas
- 1 tablespoon vegetable oil
- Simply Potatoes Diced Potatoes With Onion
- 1 cup sour cream
- 2 tablespoons taco seasoning
- 2 tablespoons lime juice
- Fresh Cilantro
- ½ teaspoon salt
- Medium Shrimp
- ½ teaspoon ground cumin
- ¼ cup chopped green onions
- 2 cups baby spinach
- Tomatoes
- Hass Avocado
- 4 ounces goat cheese, crumbled
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How to Make California Style Shrimp Potato Tacos With Cilantro Crema
- Preheat oven to 250°F (120°C). Wrap tortillas loosely in a damp kitchen towel and place in the oven to warm for 5-10 minutes.
- While tortillas warm, prepare the cilantro crema: Combine 1 cup sour cream, 1 tablespoon taco seasoning, 2 tablespoons lime juice, ½ cup chopped cilantro, and ½ teaspoon salt in a blender. Blend until smooth and set aside.
- Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat.
- Add 1 (26 ounce) package Simply Potatoes diced potatoes with onions to the skillet. Spread evenly.
- Cover and cook for 10 minutes, stirring every 2-3 minutes, until potatoes are browning evenly.
- In a bowl, toss 1 pound shrimp with 1 tablespoon taco seasoning and ½ teaspoon ground cumin.
- Add the seasoned shrimp, ¼ cup chopped green onions, and the remaining ½ cup chopped cilantro to the skillet with the potatoes.
- Stir gently and cook for an additional 3-5 minutes, uncovered, or until shrimp is pink and cooked through.
- Assemble tacos: Fill each warm tortilla with the shrimp and potato mixture. Top with 2 tablespoons baby spinach, 2 slices of tomato, ¼ of an avocado, 1 tablespoon crumbled goat cheese, and a drizzle of cilantro crema.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
26g
Fat
65g
Carbs
15g
