Shrimp Tacos

I'm a big fan of southwest cooking. Having lived in Nevada for a couple of years I found this recipe in one of the local magazines.

The combination of spices in this recipe can make the shrimp a little spicy, however the coolness of the cilantro-lime sour cream balances out the flavor nicely. If you do want to tone it down a little bit, you can cut the amount of chili powder in half and omit the cayenne pepper. I served with a Mexican and rice sugar free Margaritas (both recipes on this site)

Serves 2

Ingredients:

20 medium peeled shrimp
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
4 flour tortillas
oil for frying
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream (recipe follows)

In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for one hour to give the flavors a chance to blend.

Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and 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 any of the oil left over.

Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.


Cilantro-Lime Sour Cream

You will need:

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
juice and zest from one lime
salt to taste

Stir all ingredients together in a bowl.