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Shrimp Tacos with Spicy Cream Sauce

Sandwiches - Cooking Light & Healthy Recipes from AlansKitchen.comMakes 8 servings

Prep Time: 20 min.
Chilling Time: 15 min.
Cooking Time: 10 min.

Ingredients:

  •    1  container (16-ounce) nonfat sour cream
  •    2  teaspoon chili powder (divided)
  •    1  teaspoon ground cumin (divided)
  • 3/4  teaspoon ground red pepper (divided)
  • 3/4  teaspoon salt (divided)
  • 1/4  teaspoon ground cinnamon
  • 1/2  cup water
  •    1  pound medium-size fresh shrimp (unpeeled)
  •    3  Tablespoons orange juice
  •    2  garlic cloves (minced)
  •    2  teaspoons olive oil
  •    1  avocado (chopped)
  •    8  corn (8-inch) tortillas (warmed)

Directions:

  1. In a bowl, whisk together sour cream, 1-teaspoon chili powder, 1/2-teaspoon cumin, 1/2-teaspoon red pepper, 1/4-teaspoon salt, and cinnamon.
  2. Add 1/2-cup water. You want to stir until smooth.
  3. Cover and chill until ready to serve.
  4. Peel shrimp (devein) and chop.
  5. In a shallow dish or heavy-duty zip-top plastic bag, combine remaining 1-teaspoon chili powder, 1/2-teaspoon cumin, 1/4-teaspoon red pepper, and 1/2-teaspoon salt.
  6. Add orange juice and shrimp, turning to coat.
  7. Cover or seal. Chill for 15 minutes.
  8. Remove shrimp from marinade and discard marinade.
  9. In a large skillet over medium-high heat, you want to saute shrimp for 2 to 3 minutes or just until shrimp turns pink.
  10. Place shrimp in tortilla and top with sour cream mixture and avocado.

Per serving: Calories 212 (26% from fat)
Fat 6.2g (sat 1g, mono 3.6g, poly 1.1g)
Protein 13g, Carb 26g, Fiber 3g
Chol 72mg, Iron 2mg
Sodium 391mg, Calc 140mg

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