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Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce Recipe

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This recipe for Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce, by , is from Carrie's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carrie Sisk

Category:
Category:

Ingredients:  
Ingredients:  
20 medium shrimp, peeled and deveined
1 tbsp olive oil
1 clove garlic, minced
tsp ground cumin
tsp chili powder
tsp onion powder
tsp kosher salt
1 tbsp olive oil
squeeze of lime
For avocado salsa:
1 tomato, seeded and chopped
1 avocado, peeled, seeded and chopped in chunks
1 jalapeno, seeded and finely chopped
tsp salt
tsp black pepper
1 tbsp fresh lime juice from half of a lime
cup loosely packed fresh cilantro leaves, coarsely chopped
For Cilantro Sauce:
cup sour cream
2 tbsp finely chopped cilantro
1 tbsp fresh lime juice
6 small flour tortillas

Directions:
Directions:
In 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 min or up to 24 hrs. Heat a large heavy duty or cast iron skillet on high heat for 2 min. Add the olive oil and shrimp. Cook in a skillet over med-high heat until pink and cooked through, about 5 min. Turn off heat and finish with a squeeze of lime.
For salsa: combine tomato, avocado, jalapeno, salt, pepper, lime juice and cilantro in a small 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 (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.

 

 

 

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