Shrimp Tacos With Avocado Cream Sauce

Dry rubbed shrimp with a creamy avocado sauce pulled from my local Fox station(submitted by Gail Greco).

• Ready In: 25 mins
• Serves: 4
• Yields: 8 tacos

Ingredients

• Sauce

• 1  ripe avocado
• 1⁄2 cup  peeled & diced cucumber
• 1⁄4 cup sour cream
• 2  green onions, bottoms only, diced
• 1⁄4 cup  chopped fresh dill
• 2  dashes Tabasco sauce
• 1⁄4 cup fresh lime juice
• 1⁄4 cup water
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon  red pepper

• Rub

• 1  teaspoon garlic powder
• 1  teaspoon dry mustard
• 1  teaspoon chili powder
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon ground cumin

• Filling

• 3⁄4 lb small shrimp, cleaned & peeled
• 2  tablespoons butter
• 1  garlic clove, minced
• 2  tablespoons  chopped fresh cilantro

• Assembly

• 8  corn tortillas
•  extra dill, and
•  cilantro (to garnish)
•  tomatoes, and (optional)
•  lettuce, if desired (optional)

Directions

1. To make the sauce, pit and peel the avocado. Place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco sauce, lime juice and water. Puree until smooth. Season with salt and red pepper to taste.
2. Combine the rub ingredients in a bowl and toss with shrimp to coat.
3. In a medium non-stick skillet, melt the butter over medium heat & saute the shrimp and garlic until the shrimp turns pink and is slightly browned.
4. Remove from heat and sprinkle with the cilantro. Fold the tacos and serve with lettuce and tomato.