- 20 medium shrimp
- 1 1/2 tablespoons olive oil
- 1 garlic clove (minced)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- squeeze of lime
- 1/4 cup sour cream
- 2 tablespoons cilantro (finely chopped)
- 1 tablespoon lime juice
- In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours.
- Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime.
- Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over the flame until lightly charred. Drizzle 3 shrimp with sour cream sauce. Serve tacos with lime wedges on the side.