Cajun Shrimp Tacos with Tomatillo Salsa

• 2 cups sour cream
• 2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 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
• Tomatillo Salsa
• 16 purchased taco shells
• 1 large bunch watercress, trimmed
• 2 avocados, peeled, pitted, cubed

1. Whisk all ingredients in medium bowl to blend.
2. Season with salt.
3. (Can be made 1 day ahead.
4. Chill.)
5. Combine chili powder and paprika in large bowl.
6. Add shrimp; toss to coat.
7. Let stand 5 minutes.
8. Heat oil in heavy large skillet over high heat.
9. Add garlic and saute until fragrant, about 1 minute.
10. Add shrimp; saute until opaque in center, about 5 minutes.
11. Season with salt and pepper.
12. Transfer to a small bowl.
13. Preheat oven to 350F.
14. Arrange taco shells on heavy large baking sheet.
15. Bake until hot, about 8 minutes.
16. Place shells in napkin-lined basket.
17. Arrange half of watercress on platter.
18. Top with shrimp.
19. Chop remaining watercress.
20. Place in small bowl.
21. Place sour cream, salsa, avocados and chopped watercress in separate bowls.

sour cream, chili powder, cayenne pepper, chili powder, paprika, shrimp, olive oil, garlic, salsa, taco, avocados

Taken from www.epicurious.com/recipes/food/views/cajun-shrimp-tacos-with-tomatillo-salsa-2228 (may not work)