Ingredients

• 2 pounds large frozen peeled and deveined shrimp , thawed
• 1.5 teaspoons chili powder
• 1 teaspoon freshly minced garlic
• 0.5 teaspoons paprika
• 0.5 teaspoons ground cumin
• 0.5 teaspoons onion powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons ground coriander
• 0.25 teaspoons grated Valencia orange zest
• 2 tablespoons olive oil , or more as needed
• 2 tablespoons sour cream
• 1 lime , zested and juiced
• 1 teaspoon chopped fresh cilantro
• 0.25 teaspoons garlic powder
• 1 pinch salt and ground black pepper
• 20 , 6 inch
• 2 avocados , thinly sliced, or to taste
• 1 red onion , finely diced, or to taste
• 0.5 bunches fresh cilantro , chopped, or to taste
• 1 jalapeño pepper , Optional
• 2 limes , cut into wedges, or as needed

Instructions

1. 1 Rinse defrosted shrimp under cold water, drain, and pat dry.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.

Nutrition per serving