SHRIMP TACOS WITH SPICY CREAM SAUCE RECIPES

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.

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!