• 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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