Shrimp Tacos with Cilantro-Lime Crema Recipe

Rinse defrosted shrimp under cold water drain and pat dry.

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.

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.

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.

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.

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 jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.