Shrimp Tacos with Spicy Cream Sauce

Ingredients

• 1  avocado chopped
• 2 teaspoons chili powder divided
• 8 8-inch corn tortillas warmed
• 2  garlic cloves 
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cumin divided
• 0.8 teaspoon ground pepper red divided
• 16 ounce nonfat cream sour
• 2 teaspoons olive oil 
• 3 tablespoons orange juice 
• 0.8 teaspoon salt divided
• 1 pound shrimp fresh unpeeled
• 1.5 cups water 

Equipment

• frying pan
• whisk
• ziploc bags

Directions

1. Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, and cinnamon.
2. Add 1 1/2 cups water, stirring until smooth. Cover and chill until ready to serve.
3. Peel shrimp, and devein, if desired; chop.
4. 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.
5. Remove shrimp from marinade, discarding marinade.
6. Saut garlic in hot olive oil in a large skillet over medium-high heat 2 to 3 minutes.
7. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
8. Serve with sour cream mixture and avocado in warm tortillas.