Shrimp Tacos

We love Mexican food, can you tell? Here's an easy weeknight dinner that would also be super easy to fix for a crowd. I quartered this recipe for the two of us. It was perfect!

Shrimp
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
2 pounds uncooked medium shrimp, peeled, deveined
2 tablespoons olive oil
1 tablespoon minced garlic
Chili Sour Cream
2 cups sour cream
2 teaspoons chili powder
1/2 teaspoon cayenne pepper

16 purchased taco shells
iceberg lettuce, shredded
2 avocados, peeled, pitted, cubed

For Sour Cream:
Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)

For Shrimp:
Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.

Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Fill shells with lettuce, shrimp, avocado, and chili sour cream.

You can add salsa if you want, but I thought they were great without.