Tandoori Shrimp Tacos with Cilantro-Lime Crema

Grilled tandoori shrimp served in warm tortillas with a creamy cilantro-lime crema. A flavorful fusion dish combining Indian and Mexican cuisines.

Prep Time

20 minutes

Total Time

30 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

5 items

Cost

£3.19/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1lbShrimp(Peeled and deveined)

£8.00

0.5cupPlain Yogurt(Greek yogurt recommended)

£0.60

2tbspGinger-Garlic Paste(Store-bought or homemade)

£0.30

2tbspLemon Juice(Freshly squeezed)

£0.20

2tbspTandoori Masala(Adjust to taste)

£0.40

0.5tspTurmeric Powder

£0.10

0.5tspGaram Masala

£0.15

0.5tspSalt(To taste)

£0.01

0.3tspCayenne Pepper(Optional, for heat)

£0.05

1tbspOlive Oil

£0.15

8countTortillas(Corn or flour, your choice)

£1.20

0.5cupSour Cream

£0.45

0.3cupMayonnaise

£0.25

0.3cupCilantro(Freshly chopped)

£0.50

1tbspLime Juice(Freshly squeezed)

£0.10

1cloveGarlic(Minced)

£0.30

pinch Salt(To taste, for crema)

£0.01

Optional Toppings(Shredded cabbage, diced red onion, chopped avocado)

Total Cost

£12.77

£3.19 per serving

Instructions

1.
In a bowl, combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, turmeric powder, garam masala, salt, cayenne pepper (if using), and olive oil. Mix well to form the tandoori marinade.
2.
Add the shrimp to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3.
While the shrimp is marinating, prepare the cilantro-lime crema. In a separate bowl, whisk together sour cream, mayonnaise, chopped cilantro, lime juice, minced garlic, and a pinch of salt. Taste and adjust seasoning as needed. Refrigerate until ready to use.
4.
Preheat your grill to medium-high heat.
5.
Thread the marinated shrimp onto skewers (optional, but makes grilling easier).
6.
Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through. Be careful not to overcook them.
7.
Warm the tortillas according to package instructions.
8.
Assemble the tacos by placing a few grilled tandoori shrimp in each tortilla. Top with a generous dollop of cilantro-lime crema and your favorite toppings, such as shredded cabbage, diced red onion, or chopped avocado.
9.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (225g)

485 kcal / 2029 kJ

Carbs

28g

11% of RDA

Fat

26g

37% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a more intense flavor, marinate the shrimp overnight in the refrigerator.

If you don't have a grill, you can pan-fry the shrimp in a skillet over medium-high heat.

Adjust the amount of cayenne pepper to control the spice level.

Add a splash of milk or water to the crema if it is too thick.

Consider adding a squeeze of lime juice over the finished tacos for extra zing.

Cooking Equipment

Grill

Mixing Bowls

Whisk

Measuring Cups and Spoons

Tortilla Warmer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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