Ingredients
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2 pounds large frozen peeled and deveined shrimp, thawed
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1 ½ teaspoons chili powder
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1 teaspoon freshly minced garlic
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½ teaspoon paprika
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½ teaspoon ground cumin
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½ teaspoon onion powder
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½ teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon ground coriander
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¼ teaspoon grated Valencia orange zest
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2 tablespoons olive oil, or more as needed
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2 tablespoons sour cream
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1 lime, zested and juiced
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1 teaspoon chopped fresh cilantro
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¼ teaspoon garlic powder
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1 pinch salt and ground black pepper
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20 (6 inch) corn tortillas
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2 avocados, thinly sliced, or to taste
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1 red onion, finely diced, or to taste
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½ bunch fresh cilantro, chopped, or to taste
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1 jalapeño pepper, diced, or to taste (Optional)
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2 limes, cut into wedges, or as needed
Directions
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Rinse defrosted shrimp under cold water, drain, and pat dry.
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Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
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Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
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While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
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Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
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Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeño. Serve with sliced limes to squeeze on top and extra crema on the side.
