Shrimp Tacos with Cilantro-Lime Crema

Ingredients

2 pounds large frozen peeled and deveined shrimp, thawed

1 ½ teaspoons chili powder

1 teaspoon freshly minced garlic

½ teaspoon paprika

½ teaspoon ground cumin

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon ground coriander

¼ teaspoon grated Valencia orange zest

2 tablespoons olive oil, or more as needed

2 tablespoons sour cream

1lime, zested and juiced

1 teaspoon chopped fresh cilantro

¼ teaspoon garlic powder

1 pinch salt and ground black pepper

20 (6 inch) corn tortillas

2avocados, thinly sliced, or to taste

1red onion, finely diced, or to taste

½ bunch fresh cilantro, chopped, or to taste

1jalapeno pepper, diced, or to taste(Optional)

2limes, cut into wedges, or as needed

Directions

Step 1

Rinse defrosted shrimp under cold water, drain, and pat dry.

Step 2

Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.

Step 3

Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.

Step 4

While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.

Step 5

Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.

Step 6

Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Cook's Note:

You can speed up defrosting of shrimp by placing under cold running water.

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