Spicy Shrimp Tacos with Cilantro Lime Crema Recipe

These spice laden shrimp are a great summer pairing with Frank Family’s newly released 2023 Leslie Rosé.  The subtle fruit notes of white peach and nectarine in the wine temper the spice, while the acidity of the rosé matches the lime juice and cuts through the richness of the avocado and crema.  Full size tacos make a great summer entrée or the shrimp can be served in smaller street taco portions for a fun hors d’oeuvre.

Ingredients – Cilantro Lime Crema

½ CupMexican crema or sour cream
1/4 CupCilantro leaves
1/4 CupGreen onions, chopped
2 TablespoonsLime juice
1 TeaspoonGarlic salt
To TasteKosher salt & fresh ground black pepper

Combine all ingredients in a food processor, and pulse until smooth and well combined.  Adjust seasoning to taste.

Ingredients – Spice Mix

2 TeaspoonsChili powder
2 TeaspoonsCumin
1 TeaspoonGarlic salt
1 TeaspoonKosher salt
1/4 TeaspoonCayenne

Ingredients – Tacos

1 PoundShrimp, peeled (Key West Shrimp is preferable)
2 CupsShredded cabbage or coleslaw mix
6 Each8 inch tortillas
GarnishAvocado, cotija cheese, and limes


  1. Heat oven to 350° degrees. Wrap tortilla in aluminum foil, and heat in oven for approximately 10 minutes.
  2. Toss cabbage with olive oil, lime juice, salt, and pepper to taste.  Fold in 2 Tablespoons of crema.
  3. Dry shrimp with a paper towel and toss in spices. Heat a pan over medium high heat and add 2 Tablespoons of canola oil. Sauté shrimp until cooked through.
  4. Assemble tacos with shrimp and slaw, then top with avocados, cotija cheese, and a drizzle of crema. Serve with lime wedges on the side.