Tabasco Shrimp Tacos with Spiked Sour Cream

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

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 24%
  • Fat: 10.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.9g
  • Protein: 40.7g
  • Carbohydrate: 34.9g
  • Fiber: 4.7g
  • Cholesterol: 269mg
  • Iron: 5.5mg
  • Sodium: 593mg
  • Calcium: 274mg

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)

Preparation

  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.
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