Ancho Shrimp Tacos with Cilantro Slaw and Avocado Cream

Ingredients

1 pound tailless deveined cooked shrimp
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups thinly sliced cabbage
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1/4 teaspoon salt
8 (6-inch) tortillas


Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

Heat a large skillet over medium heat. Coat pan with cooking spray. Add shrimp to pan; cook 1 minute while stirring. Remove shrimp from pan. Sprinkle shrimp evenly with chile powder, garlic salt, and cumin.

Heat tortillas according to directions. Divide shrimp mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.