Shrimp Tacos with Cilantro-Lime Crema

Name: Shrimp Tacos with Cilantro-Lime Crema
Total time: 75
Yield: 20
Ingredients: 2 pounds large frozen peeled and deveined shrimp, thawed; 1.5 teaspoons chili powder; 1 teaspoon freshly minced garlic; 0.5 teaspoon paprika; 0.5 teaspoon ground cumin; 0.5 teaspoon onion powder; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.25 teaspoon ground coriander; 0.25 teaspoon grated Valencia orange zest; 2 tablespoons olive oil, or more as needed; 2 tablespoons sour cream; 1 lime, zested and juiced; 1 teaspoon chopped fresh cilantro; 0.25 teaspoon garlic powder; 1 pinch salt and ground black pepper; 20 (6 inch) corn tortillas; 2 avocados, thinly sliced, or to taste; 1 red onion, finely diced, or to taste; 0.5 bunch fresh cilantro, chopped, or to taste; 1 jalapeno pepper, diced, or to taste; 2 limes, cut into wedges, or as needed

Recipe by chrispcooks from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

20 servings

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2 pounds large frozen peeled and deveined shrimp, thawed
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1.5 teaspoons chili powder
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1 teaspoon freshly minced garlic
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0.5 teaspoon paprika
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0.5 teaspoon ground cumin
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0.5 teaspoon onion powder
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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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0.25 teaspoon ground coriander
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0.25 teaspoon grated Valencia orange zest
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2 tablespoons olive oil, or more as needed

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2 tablespoons sour cream
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1 lime, zested and juiced
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1 teaspoon chopped fresh cilantro
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0.25 teaspoon garlic powder
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1 pinch salt and ground black pepper
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20 (6 inch) corn tortillas
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2 avocados, thinly sliced, or to taste
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1 red onion, finely diced, or to taste
•

0.5 bunch fresh cilantro, chopped, or to taste
•

1 jalapeno pepper, diced, or to taste
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2 limes, cut into wedges, or as needed

Instructions

Rinse defrosted shrimp under cold water, drain, and pat dry.
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.
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.
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.
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.
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 jalapeño. Serve with sliced limes to squeeze on top and extra crema on the side.