Shrimp Tacos with Spicy Cream Sauce

Makes 8 servings
Prep Time: 20 min.
Chilling Time: 15 min.
Cooking Time: 10 min.

Ingredients:

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

Directions:

1. In a bowl, whisk together sour cream, 1-teaspoon chili powder, 1/2-teaspoon cumin, 1/2-teaspoon red pepper, 1/4-teaspoon salt, and cinnamon.
2. Add 1/2-cup water. You want to stir until smooth.
3. Cover and chill until ready to serve.
4. Peel shrimp (devein) and chop.
5. In a shallow dish or heavy-duty zip-top plastic bag, combine remaining 1-teaspoon chili powder, 1/2-teaspoon cumin, 1/4-teaspoon red pepper, and 1/2-teaspoon salt.
6. Add orange juice and shrimp, turning to coat.
7. Cover or seal. Chill for 15 minutes.
8. Remove shrimp from marinade and discard marinade.
9. In a large skillet over medium-high heat, you want to sauté shrimp for 2 to 3 minutes or just until shrimp turns pink.
10. Place shrimp in tortilla and top with sour cream mixture and avocado.

Per serving: Calories 212 (26% from fat)
Fat 6.2g (sat 1g, mono 3.6g, poly 1.1g)
Protein 13g, Carb 26g, Fiber 3g
Chol 72mg, Iron 2mg
Sodium 391mg, Calc 140mg