Easy Shrimp Tacos

Shrimp Tacos


Tasty seafood tacos are all the rage, and since you can buy peeled and
deveined shrimp either fresh or frozen, these are super-easy to prepare.


  
What do you need...Ready

½ cup fat-free sour cream
2 tablespoons snipped fresh cilantro
1 teaspoon canola or corn oil
13 to 14 ounces peeled raw shrimp, rinsed and patted dry
½ teaspoon chili powder
½ teaspoon ground cumin
2 medium garlic cloves, minced
8 6-inch corn tortillas
2 cups shredded lettuce, such as romaine or iceberg
1 small tomato, diced
2 tablespoons sliced black olives

Visual Recipe



                                   



                    


Start,Camera,Action
  In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.



Add the shrimp to the pan. Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally.


Remove from the heat. Using the package directions, warm the tortillas. Put the tortillas on a flat surface. Sprinkle with the lettuce, tomato, and olives.

Spoon the sour cream mixture on each. Top with the shrimp. Fold 2 opposite sides of the tortilla toward the center.

If you prefer a dramatic presentation instead, place 2 unfolded tacos side by side on a dinner plate. Fold each in half. Push a 6-inch wooden skewer through both tacos near the tops to hold them together. Repeat with the remaining tacos.






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