Shrimp Tacos with Cilantro-Lime Crema

Rinse defrosted shrimp under cold water, drain, and pat dry.

Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl.

Heat olive oil in nonstick frying pan over medium-high heat.

Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.

While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.

Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side.

Be careful not to let them burn.

Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeño.

Serve with sliced limes to squeeze on top and extra crema on the side.