Southwestern Recipes
Shrimp Tacos with Spicy Cream Sauce
Ingredients
- 1 (16 ounce) container nonfat sour cream
- 2 teaspoons chili powder, divided
- 1 teaspoon ground cumin, divided
- 3/4 teaspoon ground red pepper, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups water
- 1 pound unpeeled, medium-size fresh shrimp
- 3 tablespoons orange juice
- 2 garlic cloves
- 2 teaspoons olive oil
- 1 avocado, chopped
- 8 (8-inch) corn tortillas, warmed
Instructions
- Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, and cinnamon. Add 1 1/2 cups water, stirring until smooth.
- Cover and chill until ready to serve.
- Peel shrimp, and devein, if desired; chop.
- Combine remaining 1 teaspoon chili powder, 1/2 teaspoon 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 for 15 minutes.
- Remove shrimp from marinade, discarding marinade.
- Sauté garlic in hot olive oil in a large skillet over medium-high heat for 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.