Tabasco Shrimp Tacos with Spiked Sour Cream



4 servings (serving size: 2 tacos, 1 tablespoon sour cream mixture, and 1 tablespoon salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 401
Caloriesfromfat 24 %
Fat 10.7 g
Satfat 3 g
Monofat 2.9 g
Polyfat 2.9 g
Protein 40.7 g
Carbohydrate 34.9 g
Fiber 4.7 g
Cholesterol 269 mg
Iron 5.5 mg
Sodium 593 mg
Calcium 274 mg


1/2 cup reduced-fat sour cream
3 1/4 teaspoons hot pepper sauce (such as Tabasco), divided
1 1/4 teaspoons chili powder, divided
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
3 garlic cloves, minced
1 tablespoon fresh lime juice
8 (6-inch) corn tortillas
2 cups shredded iceberg lettuce
1/2 cup chopped Vidalia or other sweet onion
1/4 cup prepared salsa verde (such as Herdez)


Combine sour cream, 1 1/4 teaspoons hot pepper sauce, and 1/2 teaspoon chili powder.

Combine remaining 3/4 teaspoon chili powder, cumin, garlic powder, paprika, and salt in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp mixture; sauté 3 minutes or until done. Stir in remaining 2 teaspoons hot pepper sauce and juice. Remove from heat.

Heat tortillas according to package directions. Arrange about 2 ounces shrimp, 1/4 cup lettuce, and 1 tablespoon onion down center of each tortilla. Serve with sour cream mixture and salsa verde.

David Bonom,

Cooking Light

July 2004
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