Cajun Shrimp Tacos with Tomatillo Salsa Recipe

Cajun Shrimp Tacos with Tomatillo Salsa Recipe

  • 2 cups sour cream
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons paprika
  • 2 pounds uncooked medium shrimp, peeled, deveined
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • Tomatillo Salsa
  • 16 purchased taco shells
  • 1 large bunch watercress, trimmed
  • 2 avocados, peeled, pitted, cubed
  1. Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
  2. Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. 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 until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.
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