Shrimp and Plantain Tacos

Crispy Shrimp and Sweet Plantain Tacos with Lime Crema

Ingredients:

12 small corn tortillas

1 lb shrimp, peeled and deveined

2 ripe plantains, peeled and sliced into thin strips

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

1 cup shredded cabbage

1/4 cup fresh cilantro, chopped

1 lime, juiced

For the Lime Crema:

1/2 cup sour cream or Greek yogurt

1 tablespoon lime juice

1 teaspoon honey

Pinch of salt

Directions:

Preheat oven to 400°F (200°C). Arrange plantain slices on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Roast for 15-20 minutes, flipping halfway, until golden and crispy.

In a bowl, toss shrimp with smoked paprika, cumin, chili powder, salt, pepper, and remaining olive oil.

Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side, until opaque and cooked through.

In a small bowl, mix sour cream, lime juice, honey, and salt to make the lime crema.

Warm tortillas in a dry skillet or microwave.

Assemble tacos by layering cabbage, roasted plantains, shrimp, a drizzle of lime crema, and fresh cilantro. Finish with a squeeze of lime juice.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Approximately 320 kcal per serving | Servings: 4 servings

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Spice up your dinner with these Crispy Shrimp and Sweet Plantain Tacos! Bursting with bold flavors and a refreshing lime crema — perfect for taco night!
Shrimp and Plantain Tacos Crispy Shrimp and Sweet Plantain Tacos with Lime Crema Ingredients: 12 small corn tortillas 1 lb shrimp, peeled and deveined 2 ripe plantains, peeled and sliced into thin strips 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon chili powder Salt and pepper to taste 2 tablespoons olive oil 1 cup shredded cabbage 1/4 cup fresh cilantro, chopped 1 lime, juiced For the Lime Crema: 1/2 cup sour cream or Greek yogurt 1 tablespoon lime juice 1 teaspoon honey Pinch of salt Directions: Preheat oven to 400°F (200°C). Arrange plantain slices on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Roast for 15-20 minutes, flipping halfway, until golden and crispy. In a bowl, toss shrimp with smoked paprika, cumin, chili powder, salt, pepper, and remaining olive oil. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side, until opaque and cooked through. In a small bowl, mix sour cream, lime juice, honey, and salt to make the lime crema. Warm tortillas in a dry skillet or microwave. Assemble tacos by layering cabbage, roasted plantains, shrimp, a drizzle of lime crema, and fresh cilantro. Finish with a squeeze of lime juice. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approximately 320 kcal per serving | Servings: 4 servings #shrimprecipes #tacos #plantains #seafoodtacos #easyrecipes #latinfood #quickmeals #freshingredients #cilantro #limecrema #streetfood #homemade #weeknightdinner #seafoodlovers #roastedplantains #flavorfulmeals #familyfriendly #healthyeating #crisptacos #boldflavors Spice up your dinner with these Crispy Shrimp and Sweet Plantain Tacos! Bursting with bold flavors and a refreshing lime crema — perfect for taco night!
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