This is a print preview of "Cajun Shrimp Tacos With Tomatillo Salsa" recipe.

Cajun Shrimp Tacos With Tomatillo Salsa Recipe
by Global Cookbook

Cajun Shrimp Tacos With Tomatillo Salsa
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  Servings: 8

Ingredients

  • 2 c. lowfat sour cream
  • 2 tsp chili pwdr
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp chili pwdr
  • 1 1/2 tsp paprika
  • 2 lb uncooked medium shrimp peeled, deveined
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. chopped garlic
  • 16 x purchased taco shells
  • 1 lrg bunch watercress trimmed
  • 2 x avocados peeled, pitted and cubed

Directions

  1. For Lowfat sour cream:Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
  2. For Shrimp:Combine chili pwdr and paprika in large bowl. Add in shrimp; toss to coat. Let stand 5 min. Heat oil in heavy large skillet over high heat. Add in garlic and saute/fry till fragrant, about 1 minute. Add in shrimp; saute/fry till opaque in center, about 5 min. Season with salt and pepper. Transfer to a small bowl.
  3. Preheat oven to 350 F. Arrange taco shells on heavy large baking sheet. Bake till warm, about 8 min. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place lowfat sour cream, salsa, avocados and minced watercress in separate bowls.