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Shrimp Taco Wraps with Cilantro Sour Cream

Shrimp Taco Wraps with Cilantro Sour Cream

I admit it. I’ve never tried shrimp tacos before. But I do love shrimp, so I decided that today was the day to try these tacos or wraps!

And they are very light and tasty! They don’t take long to prepare and are a great alternative to beef tacos.

And what is easier than using a wrap rather than a hard taco shell?!

The true delight of these shrimp taco wraps is the special sour cream! By combining a little sour cream, cilantro, and lime juice, you have a perfect pairing with the delicate shrimp!

So if you’re having a hard day–or even a good day–try a shrimp wrap and take a listen to “Wrap Your Troubles in Dreams (And Dream Your Troubles Away)” sung by Frank Sinatra.

Shrimp Taco Wraps with Cilantro Sour Cream


  • 4 TortillaLand® tortillas
  • 1 pound salad shrimp, uncooked
  • 1 tablespoon chopped garlic
  • 4 teaspoons olive oil
  • 2 tablespoons lime juice, divided
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • Dash cayenne pepper
  • ¼ cup sour cream
  • 1 teaspoon dried cilantro
  • Dash onion powder
  • 1 avocado
  • 1 cup shredded cabbage
  • 2 tablespoons chopped red pepper
  • 1 cup hot pepper cheese, grated


  1. In a large bowl, combine shrimp, garlic, olive oil, 1½ tablespoon lime juice, cumin, chili powder and cayenne pepper. Cook until shrimp turns pink. Set aside.
  2. In another bowl, combine sour cream, cilantro, and onion powder. Stir in ½ teaspoon lime juice.
  3. Slice avocado around the middle and twist to separate the top and bottom halves. Discard the pit. Cut each half in half, peel, then slice into thin pieces. Sprinkle with 1 teaspoon lime juice.
  4. Shred cabbage and then dice it. Cut and chop red pepper.
  5. In another bowl combine avocado, cabbage, and red pepper.
  6. Heat up shrimp mixture over medium heat for 3-5 minutes.
  7. Over medium heat put tortilla on hot frying pan. Cook for 30 seconds on each side.
  8. Put hot tortilla on a large plate. Divide the cheese into four parts. Put one part on the hot tortilla, spreading around the entire circle.
  9. With a slotted spoon, scoop out shrimp and place in the middle from one side to the other of the tortilla.
  10. Put cabbage mixture over shrimp.
  11. Dabble sour cream mixture over shrimp and cabbage.
  12. Roll tortilla from one side and tuck it under the shrimp mixture. Seal by pulling the open flap over the inside flap.
  13. Repeat with remaining three tortillas.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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