Shrimp Tacos With Spicy Cream Sauce |
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Prep Time: 35 Minutes Cook Time: 8 Minutes |
Ready In: 43 Minutes Servings: 8 |
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Another recipe from the Southern Living All-Time Favorites Magazine. The Spicy Cream Sauce uses fat-free sour cream along with spices to jazz up these shrimp tacos. This is on my go-to list of recipes to try. Ingredients:
1 (16 ounce) container nonfat sour cream |
2 teaspoons chili powder, divided |
1 teaspoon cumin, ground (divided) |
3/4 teaspoon red pepper flakes, divided |
1/4 teaspoon cinnamon, ground |
3/4 cup water |
1 lb shrimp, medium (unpeeled) |
3 tablespoons orange juice |
2 garlic cloves, minced |
2 teaspoons olive oil |
1 avocado, chopped |
8 corn tortillas, warmed (6-inch size) |
Directions:
1. Whisk together sour cream, 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/2 teaspoons red pepper flakes, 1/4 teaspoons salt and cinnamon. Add 3/4 cup water, stirring until smooth. Cover and chill until ready to serve.
2. Peel shrimp, and devein. If desired, chop. Combine remaining 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/4 teaspoons crushed red pepper flakes and 1/2 teaspoons salt in a shallow dish or a zip-lock plastic freezer bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes.
3. Remove shrimp from marinade, discarding marinade. Saute garlic in hot oil in a large skillet over medium-high heat 2-3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turns pink. Serve with sour cream mixture and avocado in warm tortillas. Prep time includes refrigeration time.
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