Shrimp Tacos with Spicy Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Give taco night a healthy makeover with this spicy, low-calorie shrimp recipe that serves a crowd. 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 |
Directions:
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. Cover and chill until ready to serve.
2. 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 15 minutes. Remove shrimp from marinade, discarding marinade.
3. Sauté 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.
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