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Shrimp Tacos with Spicy Cream Sauce

Yield Makes 8 servings
Give taco night a healthy makeover with this spicy, low-calorie shrimp recipe that serves a crowd.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.