Taco Tuesday just got a bit more exciting with these Shrimp Tacos and Avocado Sour Cream Sauce. Super quick and simple to make, packed with flavor, and no hard-to-find ingredients!
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
Pinch of cayenne pepper
Avocado Sour Cream Sauce-
1 ripe avocado
½ cup sour cream
2 tablespoons fresh lime juice
1 teaspoon minced cilantro
1 clove garlic, minced
¼- ½ teaspoon sea salt, adjusted to taste
Pinch black pepper
For the Tacos-
1 lb. frozen shrimp- peeled and deveined with tails off
Canola oil, about 2 tablespoons
8 small flour or corn tortillas
Toppings- Shredded lettuce, diced avocado, tomatoes, queso fresco, lime juice, corn, salsa, diced mangoes, minced cilantro, jalapenos, sour cream, quesadilla cheese, hot sauce
1. Prepare the Avocado Sour Cream Sauce.
In a medium bowl, mash the avocado until smooth. Add sour cream, lime juice, cilantro, and garlic, stirring until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. (Can be made a several hours ahead of time if desired. For best flavor, allow the sauce to chill for at least 30 minutes so the flavors can meld.)
2. Thaw the shrimp by running under cool water for a few minutes. Pat dry with paper towels.
3. Toss shrimp in a bowl with taco seasoning and oil until evenly coated.
4. Heat a large nonstick skillet over medium heat.
5. Add shrimp to hot skillet, turning after about 2 minutes. Shrimp is done when color has turned pink, but only slightly white. Bright white shrimp is usually a sign of being overcooked.
6. Remove from heat. Set aside to keep warm.
7. Assemble and serve. Enjoy!
If you would like to make a larger batch of taco seasoning to keep on hand at all times. To do this, I make a quadruple batch using the following measurements-
4 teaspoons chili powder, 4 teaspoons cumin, 4 teaspoons sea salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, generous pinch of cayenne pepper