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Shrimp Tacos with Spicy Cream Sauce



  • 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


  1. 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.
  2. Cover and chill until ready to serve.
  3. Peel shrimp, and devein, if desired; chop.
  4. 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.
  5. Cover or seal, and chill for 15 minutes.
  6. Remove shrimp from marinade, discarding marinade.
  7. Sauté garlic in hot olive oil in a large skillet over medium-high heat for 2 to 3 minutes.
  8. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
  9. Serve with sour cream mixture and avocado in warm tortillas.


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