spicy shrimp tacos with avocado salsa and sour cream cilantro sauce

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  20 medium or 120g

• Olive oil

  Salad or cooking

  2 ½ tbsp or 34g

• Garlic

  Raw

  1 clove or 3g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Chili powder

  Spices

  ½ tsp or 1g

• Onion powder

  Spices

  ¼ tbsp or 2g

• Salt

  Table

  1 tbsp or 18g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Pepper

  Spices, black

  ¼ tbsp or 2g

• Lime juice

  Raw

  1 cup or 242g

• Fresh cilantro

  Coriander leaves, raw

  1 ¼ cup or 20g

• Sour cream

  Cultured

  ¼ cup or 58g

• Tortillas, ready-to-bake or -fry, flour, shelf stable

  6 tortilla or 294g

Directions

1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional). To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.) To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!

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