Shrimp Tacos with Cilantro-Lime Sour Cream
Description
These shrimp tacos are spicy but the flavor is cooled down by the cilantro -lime sour cream. If spicy isn't your thing, use less cayenne pepper.
Ingredients
20 medium prawns, peeled and deveined
1 clove garlic, minced
1/2 t. ground cumin
1/2 t. chili powder, or to taste
1/4 t. kosher salt
1/4 t. cayenne pepper, optional
1 T. olive oil
4 corn tortillas
oil for frying, about 2 T.
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream
Cilantro-Lime Sour Cream:
1/4 c. sour cream
2 T. chopped fresh cilantro
1/4 t. cumin
juice and zest from one lime
salt, to taste
Directions
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In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper. Add in shrimp; toss to coat. Cover; refrigerate 20 minutes.
Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat; cover to keep warm.
Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb oil.
Cilantro-Lime Sour Cream:
Stir all ingredients together in a bowl.
Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.
Serve.