Shrimp Tacos with Cilantro-Lime Crema

Recipe View Prepare the Shrimp: Rinse the thawed shrimp under cold water, then drain thoroughly and pat completely dry to ensure optimal searing. (5 minutes)

Recipe View Spice Infusion: In a mixing bowl, combine the shrimp with chili powder, minced garlic, paprika, cumin, onion powder, salt, black pepper, coriander, and Valencia orange zest. Toss well to evenly coat the shrimp in the aromatic spice blend. (5 minutes)

Recipe View Sauté the Shrimp: Heat olive oil in a non-stick frying pan over medium-high heat. Add the spiced shrimp and cook until they turn bright pink and the meat is opaque, approximately 4 to 5 minutes per side, adjusting cooking time based on shrimp size. Ensure not to overcrowd the pan; cook in batches if necessary. (8-10 minutes)

Recipe View Craft the Cilantro-Lime Crema: While the shrimp is cooking, prepare the crema. In a separate bowl, whisk together sour cream, lime zest, lime juice, chopped fresh cilantro, garlic powder, salt, and black pepper until smooth and well combined. (5 minutes)

Recipe View Warm the Tortillas: Gently heat the corn tortillas in a pan or on a griddle over low heat for 1 to 2 minutes per side, until pliable. Be vigilant to avoid burning. Set aside, wrapped in a clean kitchen towel to keep warm. (5 minutes)

Recipe View Assemble the Tacos: Spread approximately 1 teaspoon of the cilantro-lime crema across each warmed tortilla. Add 3 to 4 sautéed shrimp, 2 slices of fresh avocado, and a sprinkle of finely diced red onion, chopped cilantro, and diced jalapeño pepper. (5 minutes)

Recipe View Serve: Present the assembled tacos with lime wedges for squeezing on top, and offer extra cilantro-lime crema on the side for those who desire an extra creamy touch.