There are two kinds of food in our house: what my husband will eat and what I want to cook. Sometimes the dinner menu around here is a variable-entree menu. Tonight was one of those nights.
I don’t go out of the way to cook two completely different things – there is a pretty thick common thread. I wanted shrimp tacos with lime-cilantro crema – light and fresh, quick and easy. Quick and easy was important tonight – the start of season 3.5 of Lost (why does the island need a fertility doctor, anyway?). Shrimp tossed in a tasty blend of spices, wrapped in a white corn tortilla, and topped with a creamy, tangy crema.
I knew that the only part of “shrimp tacos with lime-cilantro crema” I could get my husband to sign-off on was “tacos.” For my husband’s dinner, I grilled a chicken breast and served his chicken tacos with flour tortillas, shredded cheddar, romaine, and guacamole. Me, I took the really tasty way out.
The recipe below was adapted from Cooking Light.
Shrimp Tacos with Lime-Cilantro Crema
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbsp light mayonnaise
3 Tbsp fat-free sour cream
1 tsp lime zest
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic clove, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp ground red pepper
1/8 tsp salt
1/8 tsp garlic powder
1 1/2 lbs shrimp, deveined and rinsed
8 (6-inch) white corn tortillas
2 cups shredded romaine
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over the shrimp. Heat a sauce pan over medium heat and spray with cooking spray. Add shrimp and cook for 3-4 minutes, until heated through. Heat tortillas according to package directions. Divide shrimp evenly among tortillas; top each with 1/4 cup romaine and 1 tablespoon crema.