Shrimp Tacos With Pumpkin Seed Sauce Recipe

Name: Shrimp Tacos With Pumpkin Seed Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch fresh cilantro; ½ cup sour cream; ½ cup raw pumpkin seeds; 2 tablespoons olive oil; 2 garlic cloves; ½ teaspoon kosher salt (to taste); 1 serrano chili, seeded and inner ribs removed; 1 jalapeno chile, seeded and inner ribs removed (if you would like a spicier pumpkin seed sauce double the amount chile); 14 large jicama, peeled; 1 lb medium raw shrimp, peeled and deveined; 8 small corn tortillas; lime wedge

Servings: persons

1 bunch fresh cilantro
½ cup sour cream
½ cup raw pumpkin seeds
2 tablespoons olive oil
2 garlic cloves
½ teaspoon kosher salt (to taste)
1 serrano chili, seeded and inner ribs removed
1 jalapeno chile, seeded and inner ribs removed (if you would like a spicier pumpkin seed sauce double the amount chile)
14 large jicama, peeled
1 lb medium raw shrimp, peeled and deveined
8 small corn tortillas
lime wedge

1
1.
2
Finely chop about a third of the cilantro to yield 2 tablespoons, setting aside the rest.
3
In a small bowl, mix the chopped cilantro with the sour cream and set aside.
4
2.
5
In a medium saute pan over medium heat, toast the pumpkin seeds until they pop and turn slightly golden, 8 to 10 minutes; do not let them brown.
6
Set aside briefly to allow to cool.
7
3.
8
In a food processor or blender, place the pumpkin seeds, olive oil, garlic, salt, chiles, remaining cilantro and one-half cup of water.
9
Blend to a smooth paste.
10
4.
11
Return the mixture to the saute pan, add one-half cup of water and cook over low heat for about 20 minutes to develop the flavors.
12
Stir frequently to make sure the sauce doesn't burn and add more water if the sauce thickens too much or too quickly.
13
Meanwhile, shred the jicama using a box grater.
14
Refrigerate until needed.
15
5.
16
Increase the heat to medium-high and add the shrimp.
17
Cover and cook until the shrimp are pink, about 5 minutes, stirring and turning the shrimp occasionally for even cooking.
18
6.
19
Heat a skillet or griddle over medium heat and warm the tortillas.
20
Arrange two tortillas per plate, slightly overlapping.
21
Divide the shrimp among the tortillas, add shredded jicama and a spoonful of cilantro sour cream.
22
Serve immediately, with lime wedges.
23
Each serving: 471 calories; 32 grams protein; 33 grams carbohydrates; 7 grams fiber; 24 grams fat; 7 grams saturated fat; 185 mg. cholesterol; 365 mg. sodium.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch fresh cilantro, ½ cup sour cream, ½ cup raw pumpkin seeds, 2 tablespoons olive oil, and more.

Yes, Shrimp Tacos With Pumpkin Seed Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Tacos With Pumpkin Seed Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions