Tabasco Shrimp Tacos with Spiked Sour Cream

Name: Tabasco Shrimp Tacos with Spiked Sour Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons chili powder, divided; 8 6-inchs (6-inch) corn tortillas; 3 garlic cloves, minced; 1 teaspoons garlic powder; 1 teaspoons ground cumin; 473 milliliters shredded iceberg lettuce; 1 Tbsp fresh lime juice; 118 milliliters reduced-fat sour cream; 3 teaspoons hot pepper sauce (such as Tabasco), divided; 59 milliliters prepared salsa verde (such as Herdez); 0 teaspoons salt; 680 grams shrimp, peeled and deveined; 1 teaspoons hot smoked paprika; 1 Tbsp vegetable oil; 118 milliliters chopped Vidalia or other sweet onion

Tabasco Shrimp Tacos with Spiked Sour Cream is a gluten free and pescatarian recipe with 4 servings. This main course has 381 calories, 40g of protein, and 11g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mexican food. 1 person found this recipe to be yummy and satisfying. If you have chili powder, cream, shrimp, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Combine sour cream, 1 1/4 teaspoons hot pepper sauce, and 1/2 teaspoon chili powder.

Ingredients you will need

Hot Sauce

Chili Powder

Sour Cream

Combine remaining 3/4 teaspoon chili powder, cumin, garlic powder, paprika, and salt in a large bowl.

Ingredients you will need

Garlic Powder

Chili Powder

Paprika

Cumin

Salt

Equipment you will use

Bowl

Add shrimp; toss to coat.

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Shrimp

Let stand 10 minutes.

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add garlic; saut 30 seconds.

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Garlic

Add shrimp mixture; saut 3 minutes or until done. Stir in remaining 2 teaspoons hot pepper sauce and juice.

Ingredients you will need

Hot Sauce

Shrimp

Juice

Remove from heat.

Heat tortillas according to package directions. Arrange about 2 ounces shrimp, 1/4 cup lettuce, and 1 tablespoon onion down center of each tortilla.

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Tortilla

Lettuce

Shrimp

Onion

Serve with sour cream mixture and salsa verde.

Ingredients you will need

Salsa Verde

Sour Cream

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoons

chili powder, divided 86-inchs

(6-inch) corn tortillas 3

garlic cloves, minced 1teaspoons

garlic powder 1teaspoons

ground cumin 473milliliters

shredded iceberg lettuce 1Tbsp

fresh lime juice 118milliliters

reduced-fat sour cream 3teaspoons

hot pepper sauce (such as Tabasco), divided 59milliliters

prepared salsa verde (such as Herdez)0teaspoons

salt 680grams

shrimp, peeled and deveined 1teaspoons

hot smoked paprika 1Tbsp

vegetable oil 118milliliters

chopped Vidalia or other sweet onion

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.