Shrimp Tacos with Spicy Cream Sauce

recipe
Give taco night a healthy makeover with this spicy, low-calorie shrimp recipe that serves a crowd.

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calories 212
Caloriesfromfat 26 %
Fat 6.2 g
Satfat 1 g
Monofat 3.6 g
Polyfat 1.1 g
Protein 13 g
Carbohydrate 26 g
Fiber 3 g
Cholesterol 72 mg
Iron 2 mg
Sodium 391 mg
Calcium 140 mg

Ingredients

1 (16-ounce) container nonfat sour cream
2 teaspoons 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 1/2 cups water
1 pound unpeeled, medium-size fresh shrimp
3 tablespoons orange juice
2 garlic cloves
2 teaspoons olive oil
1 avocado, chopped
8 (8-inch) corn tortillas, warmed

Preparation

Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, and cinnamon. Add 1 1/2 cups water, stirring until smooth. Cover and chill until ready to serve.

Peel shrimp, and devein, if desired; chop. Combine remaining 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon red pepper, and 1/2 teaspoon salt in a shallow dish or heavy-duty zip-top plastic bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes. Remove shrimp from marinade, discarding marinade.

Sauté garlic in hot olive oil in a large skillet over medium-high heat 2 to 3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Serve with sour cream mixture and avocado in warm tortillas.

Note:

August 2001
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