Shrimp Tacos with Lime-Cilantro Crema

Mexico has been on my mind a lot lately. Lazy afternoons by the pool, frequent naps, room service, and tacos… So many tacos… As many as I could shove in my face in one sitting.

Have you ever been able to eat just one taco? Me neither. Obviously.

For some reason I was really craving shrimp tacos this weekend, perhaps because I miss my Mexico laziness, perhaps because there is no good reason NOT to crave tacos. Ever.

The real reason is I wanted something easy and incredibly tasty to wash away the sense of failure when I totally destroyed my first attempt at French pastry… Julia Child was rolling in her grave. I am so ashamed. That woman who cooked her way through Mastering the Art of French Cooking was a more gifted cook than she lets on in her book… Damn her.

Anyway back to the happy tacos.

The relief I found in these tacos was a freaking revelation. They saved me from throwing French pastry cream all over my kitchen. I think that says it all.

Shrimp Tacos with Lime-Cilantro Crema (adapted from MyRecipes.com)

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground fennel
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
24 raw shrimp
Cooking spray
8 (6-inch) corn tortillas

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 both sides of the shrimp. Cook shrimp in a small skillet over medium heat. Heat tortillas according to package directions. Divide shrimp evenly among tortillas; top each with crema, tomato, and a sprinkle of lime juice.