Cilantro-Lime Shrimp Tacos with Creamy Sauce

Ingredients List

• 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

• 1 lime, zested and juiced

• 1 teaspoon chopped fresh cilantro

• ¼ 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

• ½ bunch fresh cilantro, chopped, or to taste

• 1 jalapeño pepper, diced, or to taste (Optional)

• 2 limes, cut into wedges, or as needed

Instructions

In a bowl, combine shrimp with chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest. Stir until well coated.

Heat olive oil in a nonstick skillet over medium-high heat. Add shrimp and cook until they turn a bright pink on the outside and the flesh becomes opaque, about 4 to 5 minutes per side, depending on shrimp size.

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

To assemble the tacos, spread 1 teaspoon of crema on each tortilla, then add 3 or 4 shrimp, 2 slices of avocado, a handful of fresh red onion, cilantro, and jalapeños. Serve with lime wedges to squeeze over the top and extra crema on the side.

Nutritional Information (per serving)