Shrimp Tacos with Avocado Cream Sauce

A spicy heat rub over the shrimp gives this dish its distinctively Mexican flavor while the avocado offers cool, creamy support.

Servings: 6 to 8 tacos
Prep and cook time: 30 minutes

Ingredients:

Sauce
1 ripe avocado
1/2 cup peeled, diced cucumber
1/4 cup sour cream
2 green onions, bottoms only, diced
1/4 cup chopped fresh dill
2 dashes or more to taste, Tabasco sauce
Juice of 1 lime
1/4 cup water
Salt and red hot pepper

Rub
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Shrimp
3/4 pound small shrimp, cleaned, peeled, and sliced in half

Filling
2 tablespoons butter
1 clove garlic, minced
2 tablespoons fresh chopped cilantro
Assembly
6 to 8 flavored flour tortillas or corn tortillas
Extra dill and cilantro for garnish
Tomato and lettuce if desired

Method:

To make the sauce, pit and peel the avocado and place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco, lime juice, and water. Puree until smooth. Season with salt and red pepper to taste.

Combine the rub ingredients in a bowl and toss with the shrimp to coat.
In a medium non-stick skillet, melt the butter over medium heat and saute the shrimp and the garlic until the shrimp turns pink and is slightly browned.

Remove from the heat and sprinkle with the cilantro. Fold into tacos and serve with lettuce and tomato.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

Next Recipe Tilapia in Lemon-Olive Pan Sauce >