Cilantro Pesto Shrimp Tacos
These Cilantro Pesto Shrimp Tacos are incredibly delicious and simple to make! The shrimp gets sautéed and then tossed in a bright green cilantro pesto which is super flavorful! The shrimp are then served in charred tortillas with red cabbage, cotija cheese, lime wedges, sour cream and extra cilantro!
Ingredients
For the cilantro pesto
- 1 cup cilantro, packed (a good handful)
- zest of 1/2 a lime
- juice of 1 lime
- 1 clove garlic, chopped
- 1/2 of a jalapeño, seeded and ribs removed, roughly chopped
- 1/3 cup pepitas, toasted*
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the tacos
- 1 pound large shrimp, peeled and deveined
- drizzle of olive oil
- salt and pepper to taste
- 1/2 cup crumbled cotija cheese
- finely shredded red cabbage
- sour cream*
- 1 avocado, sliced or cubed
- chopped cilantro
- the other half of the jalapeño, seeded and ribs removed, finely chopped, optional
- lime wedges
- your favorite tortillas for serving*
Instructions
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Make the pesto. In a food processor, combine the cilantro, lime zest, lime juice, garlic, jalapeño, pepitas, olive oil, salt, and pepper. Blend until smooth and creamy. Set aside.
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Heat a large skillet over medium-high heat and add a little drizzle of olive oil. Once hot, add the shrimp and season with a pinch of salt and pepper. Cook for 3-4 minutes, tossing occasionally, until shrimp are pink and opaque. Add a few spoonfuls of the pesto, stir to coat, and remove from the heat.
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To assemble the tacos, place a small handful of cabbage on the tortilla, then a few shrimp, then a drizzle of sour cream, sliced avocado, crumbled cotija cheese, chopped cilantro, chopped jalapeño if using, and a squeeze of lime. Serve immediately!
Recipe Notes
*To toast my pepitas, I put them in a dry skillet over medium-low heat, and I toast them for several minutes until they start to pop and turn golden.
*I like to thin out my sour cream with lime juice and/or half and half until it's pourable and drizzle-able. This is totally optional!
*I like to char my tortillas over an open flame on my gas stove (very carefully I might add). It adds a smoky/grilled flavor which I love, but again, totally optional!
*I love to use the leftover pesto on eggs, roasted potatoes, avocado toast, mixed into rice or cauliflower rice, or mixed with more lime juice and olive oil for a salad dressing!