Main Dish Seafood & Fish

Creamy Shrimp Tacos

May 24, 2011

I am a huge fan of cream cheese. Be it sweet or savory, if it’s included, I want it. When the Philadelphia Cooking Cremes came out, I jumped at the chance to try them. Philadelphia so kindly put out several recipes to try with each creme and the Creamy Shrimp Tacos sounded completely irresistible, using the Santa Fe Cooking Creme. Shrimp and fish tacos are a big favorite of mine, so I knew I had to try this combination of two of my favorites.

Creamy Shrimp Tacos

So, how’s it taste?

I loved these! I’ll warn you, they are the messiest food. It was not pretty when I was scarfing these down with cream cheese and lime juice running all over my fingers. Incredibly easy to cook and assemble. Cook the onions and shrimp, stir in the cooking creme, and you’ve got dinner in no time. I used prepackaged coleslaw mix instead of the purple cabbage and it worked very well. The contrast between the crunchy cabbage and radish with the creamy shrimp was just what I wanted in a shrimp taco. The cream cheese added a nice Southwestern flavor with a tad bit of spicy heat. I mixed the coleslaw and radishes in with the shrimp mixture to make filling the tacos easier. Mixing everything together also worked well as the cooking creme was a bit too much for just the shrimp and onions.

Creamy Shrimp Tacos


2 tsp. oil
1 cup thinly sliced onions
1 lb. uncooked, deveined, peeled small shrimp
1 tub (10 oz. ) Philadelphia Santa Fe Cooking Creme
8 (6-inch) flour or corn tortillas
1 cup Mexican-style shredded cheese
1/2 cup shredded purple cabbage
1/2 cup shredded radishes
2 tbsp. chopped fresh cilantro
Juice from 1 lime


1. Heat oil in large skillet on medium-high heat. Add onions; cook and stir for 5 minutes. Stir in shrimp; cook 3 to 4 minutes or until shrimp turn pink, stirring frequently.

2. Add cooking creme; cook and stir 2 minutes.

3. Spoon onto tortillas; top with remaining ingredients.

You Might Also Like

  • Shannon May 24, 2011 at 1:30 pm

    These tacos look really incredible. I’ve been wanting to try the cooking cremes and this seems like the perfect way to use them.

  • Jamie May 24, 2011 at 4:31 pm

    These look absolutely amazing! I love shrimp and I love tacos so it’s a win/win.

  • Kevin Shalin May 25, 2011 at 8:36 am

    Love this recipe! I am trying to store this in my memory bank bank to make it in a couple weeks for The Mighty Rib’s Test Kitchen. Great pic as well!

  • Traciwilbur May 25, 2011 at 7:11 pm

    I just made these tonight and substituted lime marinated grilled chicken (one of our guests had a seafood allergy). They are SO awesome!!! I served them with a simple salad of diced avocado, tomato, red onion, cilantro, lime, salt & pepper & black beans topped with cotija…and margaritas of course. Perfect summer meal, I think it will be one of our staples. Thanks, Leah!

    • Leah May 26, 2011 at 9:30 am

      I bet they were great with chicken. This is by far my favorite of the cooking cremes. So easy and delish!

  • Traciwilbur May 25, 2011 at 8:32 pm

    PS – since we had messy kiddos eating with us tonight, I double stacked the corn tortillas and “glued” them together with a little smear of about 1t of the cooking cream I had set aside. Dripping was minimal and they stayed together well.

  • Jenniffer from Cup a Dee Cakes August 3, 2011 at 5:33 pm

    Hi Leah! I made these tonight for dinner and they were great. We are big fans of fish tacos too, but these were a nice change!

    • Leah August 3, 2011 at 7:43 pm

      So glad you liked them! Can’t wait to see you guys in October. It’ll be here before we know it!