Shrimp Tacos with Spicy Cream Sauce

This is a quick and easy summer recipe.  My sweet friend, Céire Smyth Martínez and I are always sharing recipes or talking about cooking.  She is a fabulous cook and we enjoy going to the farmer’s markets together.  Thanks for sharing this delicious recipe Céire!

1 (16 oz) container sour cream (you may use fat-free)
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
3/4 cup water (I use a little less)
1 pound med-size shrimp
3 tablespoon orange juice
2 garlic cloves, minced
2 teaspoon olive oil
2 avocados, chopped
8 (6 inch) corn tortillas, warmed

Optional:  Add chopped cilantro ‘I LOVE IT!’ or you can add a little slaw.  Your options are endless!

Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt and cinnamon. Add water, stirring until smooth. Cover and chill until ready to serve.

Peel and devein shrimp. Combine remaining seasonings in a shallow dish; add orange juice and shrimp, turning to coat. Cover and chill for 15 minutes. Remove shrimp from marinade, discarding marinade.

You may grill your shrimp at this time if you prefer.  Or, you can chop your uncooked shrimp, first, sauté garlic in hot oil in a large skillet over med-high heat 1-2 minutes. Add chopped shrimp and cook 5 minutes or just until shrimp turn pink. Either way you cook the shrimp – IT’S DELICIOUS!

Serve with sour cream mixture and avocado in warm tortillas.  This is an easy dish to take for a summer outing.

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Filed under Chicken, Dip / Spread / Sauce / Seasoning, Entree, Fish / Seafood, Holiday, Louisiana / Cajun, Mexican, Salad, shrimp, Side Dishes / Vegetables, Spring, Summer

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