Shrimp Tacos With Spicy Cream Sauce - cooking recipe

Ingredients

1 (16 ounce) container nonfat sour cream
2 teaspoons chili powder, divided
1 teaspoon cumin, ground (divided)
3/4 teaspoon red pepper flakes, divided
1/4 teaspoon cinnamon, ground
3/4 cup water
1 lb shrimp, medium (unpeeled)
3 tablespoons orange juice
2 garlic cloves, minced
2 teaspoons olive oil
1 avocado, chopped
8 corn tortillas, warmed (6-inch size)

Preparation

Whisk together sour cream, 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/2 teaspoons red pepper flakes, 1/4 teaspoons salt and cinnamon. Add 3/4 cup water, stirring until smooth. Cover and chill until ready to serve.
Peel shrimp, and devein. If desired, chop. Combine remaining 1 teaspoons chili powder, 1/2 teaspoons cumin, 1/4 teaspoons crushed red pepper flakes and 1/2 teaspoons salt in a shallow dish or a zip-lock plastic freezer bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes.
Remove shrimp from marinade, discarding marinade. Saute garlic in hot oil in a large skillet over medium-high heat 2-3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turns pink. Serve with sour cream mixture and avocado in warm tortillas. Prep time includes refrigeration time.