Shrimp Tacos with Spicey Cream Sauce

Tired of holiday leftovers?
Are the leftovers all gone?
Here is a tasty, somewhat healthy recipe for shrimp tacos...courtesy of my new Southern Living Cookbook that Santa left for me!

I actually had everything in the cabinets except for shrimp and sour cream!

Ingredients
1 (16-ounce) container nonfat sour cream
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground red pepper, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground cinnamon
1 1/2 cups water
1 pound unpeeled, medium-size fresh shrimp
3 tablespoons orange juice
2 garlic cloves
2 teaspoons olive oil
1 avocado, chopped
8 (8-inch) corn tortillas, warmed

Preparation
Whisk together sour cream, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, and cinnamon. Add 1 1/2 cups water, stirring until smooth. Cover and chill until ready to serve.
Peel shrimp, and devein, if desired; chop. Combine remaining 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon red pepper, and 1/2 teaspoon salt in a shallow dish or heavy-duty zip-top plastic bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes. Remove shrimp from marinade, discarding marinade.
Sauté garlic in hot olive oil in a large skillet over medium-high heat 2 to 3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Serve with sour cream mixture and avocado in warm tortillas.


For dessert I made these delicious gingerbread souffles with lemon cream sauce! Heavenly!