Tabasco Shrimp Tacos with Spiked Sour Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1/2 cup reduced-fat sour cream |
3 1/4 teaspoons hot pepper sauce (such as tabasco), divided |
1 1/4 teaspoons chili powder, divided |
3/4 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon hot smoked paprika |
1/4 teaspoon salt |
1 1/2 pounds large shrimp, peeled and deveined |
1 tablespoon vegetable oil |
3 garlic cloves, minced |
1 tablespoon fresh lime juice |
8 (6-inch) corn tortillas |
2 cups shredded iceberg lettuce |
1/2 cup chopped vidalia or other sweet onion |
1/4 cup prepared salsa verde (such as herdez) |
Directions:
1. Combine sour cream, 1 1/4 teaspoons hot pepper sauce, and 1/2 teaspoon chili powder.
2. Combine remaining 3/4 teaspoon chili powder, cumin, garlic powder, paprika, and salt in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.
3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp mixture; sauté 3 minutes or until done. Stir in remaining 2 teaspoons hot pepper sauce and juice. Remove from heat.
4. Heat tortillas according to package directions. Arrange about 2 ounces shrimp, 1/4 cup lettuce, and 1 tablespoon onion down center of each tortilla. Serve with sour cream mixture and salsa verde.
|
|