Spicy Shrimp Tacos With Spicy Cream Sauce Food
SHRIMP TACOS WITH SPICY CREAM SAUCE
Another recipe from the Southern Living All-Time Favorites Magazine. The Spicy Cream Sauce uses fat-free sour cream along with spices to jazz up these shrimp tacos. This is on my go-to list of recipes to try.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 43m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
SHRIMP TACOS WITH SPICY CREMA
They are served with my favorite avocado salsa and topped with a creamy sour cream and cilantro sauce. The sour cream sauce is the perfect sauce for these tacos because it helps balance the heat and add a delicious flavor. I used my simple all-purpose spicy skillet shrimp recipe
Provided by Community Seafood
Categories Pescatarian Weeknight Dinners Easy Nut-Free Spicy Full Meal Egg-Free Soy-Free Game Day Cinco de Mayo Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Peel the Shrimp (1 pound). First, twist and remove the head.
- Then, peel off the shell of the body.
- Lastly, pull off the tail. Continue with the remaining shrimp.
- Rinse the shrimp in a sieve.
- Dice the Garlic (4 clove). Melt the Butter (2 tablespoon) in a pan, and add the garlic to the pan.
- Add the shrimp to the pan and cook for about 5 minutes or until all the shrimp are no longer translucent. Set aside.
- Thinly slice the Red Cabbage (1/2).
- Pit the Avocado (1) and thinly slice.
- Mix the Sour Cream (1 cup) and Hot Sauce (1 tablespoon) to make the crema. Add more or less hot sauce to taste.
- Toast the Tortilla (4) in a toaster oven or directly on the fire (10 seconds on the fire should do) - be careful not to let it burn!
- Assemble your taco by adding some shrimp, red cabbage, avocado and sauce. Enjoy!
Nutrition Facts : Calories 440 calories, Protein 29.1 g, Fat 24.1 g, Sodium 390.7 mg, SaturatedFat 12.9 g, TransFat 0.0 g, Cholesterol 238.9 mg, Carbohydrate 29.1 g, Fiber 6.9 g, Sugar 8.8 g, UnsaturatedFat 7.8 g
SPICY SHRIMP TACOS WITH SPICY CREAM SAUCE
I used an indoor grill for the shrimp. You could easily use the outdoor grill or just saute in a large skillet until done. Also, I use sriracha, but you can substitute any hot sauce. Just be sure to adjust for taste.
Provided by Jencathen
Categories Avocado
Time 16m
Yield 2-3 tacos, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 7 ingredients and toss with shrimp. Cover and refrigerate for at least 20 minutes.
- Skewer shrimp on long metal skewers and place on preheated indoor grill on med-high for about 3 minutes per side.
- Mix together all the sauce ingredients.
- Warm tortilla, spread some of the sauce on tortilla. Top with avocado, coleslaw mix and 3 to 4 shrimp on top and then enjoy!
Nutrition Facts : Calories 238.8, Fat 15.9, SaturatedFat 3.5, Cholesterol 154.2, Sodium 1072, Carbohydrate 7.9, Fiber 0.6, Sugar 2.7, Protein 16.3
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- Place the shrimp in a large bowl and add the oil, lemon/lime juice and spices. Mix well to coat the shrimp in the spices and set aside.
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