In a bowl whisk together olive oil, garlic, cumin, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm
Cilantro-Lime Sour Cream - Stir all ingredients together in a bowl.
Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado, black beans and cilantro-lime sour cream.
Originally Submitted
1/31/2011
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