Prep Time:
45 mins
Cook Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
20
Yield:
20 tacos
Ingredients
1jalapeño pepper, diced, or to taste (Optional)
Directions
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 147 | Calories |
| 6g | Fat |
| 15g | Carbs |
| 10g | Protein |
