Santa Cruz Shrimp Tacos with Creamy Avocado Sauce

Featuring Newman’s Own® Chili & Lime Dressing


 

 

 

Hands-on time: 15 minutes

Total time: 15 minutes

Makes: 8 tacos

Juicy spiced shrimp are topped with crunchy lettuce, red onion and a creamy Chili & Lime avocado sauce in these easy, flavourful tacos.

 

 

 

 

 

INGREDIENTS

FOR SHRIMP:
24 large peeled, deveined shrimp (about 1 ¼ lbs/570 g), thawed if frozen
1 tbsp (15 mL) chili powder
1 ½ tsp (7.5 mL) brown sugar
¼ tsp (1 mL) coarse salt
⅛ tsp (0.5 mL) freshly ground black pepper
⅛ tsp (0.5 mL) cayenne pepper
2 tbsp (30 mL) vegetable oil

FOR SAUCE:
1 ripe avocado, peeled, pit discarded
¼ cup (60 mL) sour cream
5 tbsp (75 mL) Newman’s Own® Chili & Lime Dressing
½ tsp (2 mL) coarse salt

TO ASSEMBLE TACOS:
8 small flour tortillas (or soft taco shells)
½ head of iceberg lettuce, shredded
¼ cup (60 mL) thinly sliced red onion
½ jalapeno pepper, thinly sliced crosswise
1 lime, quartered

 

RECIPE

1. COMBINE avocado, sour cream, Newman’s Own® Chili & Lime Dressing and salt in a blender or small food processor; process until smooth and creamy, pausing to scrape down sides as needed.

2. STIR together chili powder, brown sugar, salt, pepper and cayenne in the bottom of a large bowl. Add shrimp and toss to evenly coat. Heat oil in a large, heavy skillet over medium-high heat. When shimmering hot, add shrimp and cook, flipping once, until just opaque - about 1-2 minutes on each side. Transfer to a plate and cover with foil to keep warm.

3. Warm tortillas according to package directions. To assemble tacos, slather tortillas with avocado sauce, then top with lettuce, red onion, jalapeno and shrimp. Serve with lime wedges to squeeze over top.

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