Shrimp Tacos with Cilantro-Lime Crema

 Source: All recipes

Yield - 20 tacos

Ingredients:

• 2 pounds large frozen peeled and deveined shrimp, thawed
• 1 1/2 teaspoons chili powder
• 1 teaspoon freshly minced garlic
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon grated Valencia orange zest
• 2 tablespoons olive oil, or more as needed
• 2 tablespoons sour cream
• 1 lime, zested and juiced
• 1 teaspoon chopped fresh cilantro
• 1/4 teaspoon garlic powder
• 1 pinch salt and ground black pepper

Method:

Rinse defrosted shrimp under cold water, drain, and pat dry.  Combine shrimp, chili powder, garlic paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl.  Mix well.

Heat olive oil in nonstick frying pan over medium-high heat.  Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.

While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.