Cajun Shrimp Tacos with Tomatillo Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups sour cream |
2 teaspoons chili powder |
1/2 teaspoon cayenne pepper |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons paprika |
2 pounds uncooked medium shrimp, peeled, deveined |
2 tablespoons olive oil |
1 tablespoon minced garlic |
tomatillo salsa |
16 purchased taco shells |
1 large bunch watercress, trimmed |
2 avocados, peeled, pitted, cubed |
Directions:
1. For Sour Cream: Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
2. For Shrimp: Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
3. Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.
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