Peel shrimp; devein, if desired. Thread shrimp onto skewers.
Preheat grill to 350° to 400° (medium-high). Combine Southwest seasoning and garlic in a long shallow dish; add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes. Remove shrimp from marinade, discarding marinade.
Grill shrimp, without grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. Serve in warm tortillas with next 4 ingredients. Garnish, if desired.
Note: For testing purposes only, we used Emeril's Southwest Seasoning.
Southwest Cream Sauce: Whisk together 1 (16-oz.) container sour cream; 1 garlic clove, minced; 2 Tbsp. finely chopped red onion; 1 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. ground red pepper; and 1/4 tsp. salt. Whisk in 2 Tbsp. chopped fresh cilantro and 2 Tbsp. fresh lime juice until smooth. Cover and chill until ready to serve. Makes about 2 cups; Prep: 10 min.
Soak wooden skewers in water at least 30 minutes before grilling to keep them from burning.
This meal was absolutely delicious. Everything works so wonderfully well together. The Southwest Cream sauce was especially tasty, but not overwhelming. My husband LOVED it so much he had the leftovers today for lunch. The taco's are also very filling, but not heavy on the stomach. I served them with blue corn tortilla's and the Grilled Corn Salsa (I found the salsa a little bland), and sangria. I will definitely be making these again for casual lunches and easy dinners.
AMAZING! This will be a staple from now on...I made it for my husband and gave him his plate then went back to the kitchen and heard "these tacos are amazing!" coming from the other room. Definitely a hit.
This recipe is FANTASTIC! The southwestern cream sauce and tacos completely compliment each other and pack some SERIOUS flavor. The black bean salsa recipe that goes with it is the perfect accent to the tacos as well! A ++
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