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Sunday, September 09, 2012

Shrimp Tacos with Zesty Cream Sauce

This is a really great light recipe for Shrimp Tacos...My sister and I grubbed on these this week and all you heard in the house of gnosh was "mmmmm!, damn!, soooo good!, this doesn't suck! and more please!

The original recipe was in Americas Best Recipes Magazine, 101 Quick and Easy recipes; however, I made a few changes that were appropriate for me and sis...I suggest using 8oz of sour cream, the rest is wasted since you basically drizzle it over each taco.  And, I added more spices because sis and I enjoy really flavorful ingredients. 

Make this folks it's just good food!  And, let me know your thoughts.


  • 1 (16 ounce) container nonfat sour cream

  • 2 teaspoons chili powder, divided

  • 1 teaspoon cumin, ground (divided)

  • 3/4 teaspoon red pepper flakes, divided

  • 3/4 cup water

  • 1 lb shrimp, medium (unpeeled)

  • 3 tablespoons orange juice

  • 2 garlic cloves, minced

  • 2 teaspoons olive oil

  • 1 avocado, chopped

  • 8 corn tortillas, warmed (6-inch size)

  • Directions:

    Whisk together sour cream, 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/2 teaspoons red pepper flakes, 1/4 teaspoons salt and cinnamon. Add 3/4 cup water, stirring until smooth. Cover and chill until ready to serve.
    Peel shrimp, and devein. If desired, chop. Combine remaining 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/4 teaspoons crushed red pepper flakes and 1/2 teaspoons salt in a shallow dish or a zip-lock plastic freezer bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes.
    Remove shrimp from marinade, discarding marinade. Saute garlic in hot oil in a large skillet over medium-high heat 2-3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turns pink. Serve with sour cream mixture and avocado in warm tortillas. Prep time includes refrigeration time.