Shrimp Tacos with Spicy Cream Sauce Recipe

ingredients

16 ounces lowfat sour cream
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
3/4 teaspoon cayenne pepper, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground cinnamon
1 1/2 cup water
1 pound medium shrimp
3 tablespoons orange juice
2 cloves garlic
2 teaspoons olive oil
1 avocado, chopped
8 corn tortillas, warmed

directions

Whisk together sour cream, half the chili powder, half the cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, and the cinnamon. Add water, stirring until smooth. Cover and chill until ready to serve.

Peel shrimp, and devein, if desired; chop. Combine remaining chili powder, cumin, 1/4 teaspoon red pepper, and 1/2 teaspoon salt in a shallow dish or heavy-duty zip-top plastic bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes. Remove shrimp from marinade, discarding marinade.

Saute garlic in hot olive oil in a large skillet over medium-high heat 2 to 3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Serve with sour cream mixture and avocado in warm tortillas.

Recipe Source: Southern Living

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

winsome30 REVIEW:
November 18, 2017

Excellent. We enjoyed these very much. Loved the marinade on the shrimp, which I chopped. One note to guide you: I whisked together the cream mixture in the sour cream container with a fork. Along with the spices, this thinned the sour cream to a pourable consistency. So no need to add the water at all! In fact, that amount of water would have ruined the cream topping, I think.