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Tabasco Shrimp Tacos with Spiked Sour Cream

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

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.