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

Steps

1. In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper. Add in shrimp; toss to coat. Cover; refrigerate 20 minutes.
2. Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat; cover to keep warm.
3. 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.