As if we needed another excuse to indulge in our favorite south-of-the-border dishes, along comes Cinco de Mayo. With Mexican restaurants on nearly every corner across the country, it's no secret we consider Latin food a staple of "American" cuisine. Personally, we Southern Sisters could eat it 3, 4, even 5 times a week. Hello, ceviche. We love you! And we rarely meet a shrimp taco we don't love. This delicious incarnation from Life's Ambrosia is no exception. Make it tonight. Thank us tomorrow! Adios, Y'all.
Shrimp Tacos with Cilantro Lime Sour Cream
- 20 medium shrimp, peeled and deveined
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 4 corn tortillas
- oil for frying
- shredded lettuce
- diced tomatoes
- sliced avocado
- cilantro lime sour cream (recipe follows)
For the Cilantro-Lime Sour Cream:
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon cumin
- juice and zest from one lime
- salt to taste
- In a bowl, whisk together olive oil, garlic, cumin, salt and cayenne pepper. Add in shrimp and toss to coat. Cover and refrigerate for 20 minutes to give the flavors a chance to meld.
- Cook shrimp in a skillet on medium-heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
- Use enough oil to lightly coat the bottom of a small frying pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. Drain on paper towels.
- In a small mixing bowl, combine all ingredients for the Cilantro-Lime Sour Cream.
- Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream. Serve and enjoy!
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