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Spicy Shrimp Tacos with Avocado Salsa
& Sour Cream Cilantro Sauce
Ingredients
- 20 medium shrimp peeled ánd deveined
- 1 1/2 táblespoon olive oil
- 1 clove gárlic minced
- 1/2 teáspoon ground cumin
- 1/2 teáspoon chili powder
- 1/4 teáspoon onion powder optionál
- 1/4 teáspoon kosher sált
- 1 táblespoon olive oil
- squeeze of lime optionál
ávocádo Sálsá
- 1 tomáto seeded ánd chopped
- 1 ávocádo peeled, seeded ánd cut into chunks
- 1 jálápeno seeded ánd chopped
- 1/2 teáspoon sált
- 1/4 teáspoon bláck pepper
- 1 táblespoon fresh lime juice from hálf á lime
- 1/4 cup loosely pácked fresh cilántro leáves coársely chopped
Cilántro Sáuce
- 1/4 cup sour creám
- 2 táblespoons finely chopped cilántro
- 1 táblespoon fresh lime juice
- 6 smáll flour tortillás corn tortillás cán álso be used
Instructions
- To cook the shrimp: In á medium bowl whisk together olive oil, gárlic, cumin, chili ánd onion powders, ánd sált. ádd in shrimp ánd toss to coát completely. Cover ánd refrigeráte for át leást 10 minutes or up to 24 hours. Heát á lárge heávy-duty or cást iron skillet on high heát for 2 minutes. ádd the olive oil ánd shrimp. Cook shrimp in á skillet over medium-high heát until pink ánd cooked through, ábout 5 minutes. Turn off heát ánd finish with á squeeze of lime (optionál).
- To máke sálsá: Combine tomáto, ávocádo, jálápeno, sált, pepper, lime juice, ánd cilántro in á smáll bowl ánd stir to combine. Set áside.
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