Tabasco Shrimp Tacos With Spiked Sour Cream

• 1/2 cup reduced-fat sour cream
• 3 1/4 teaspoons hot pepper sauce (such as Tabasco), divided
• 1 1/4 teaspoons chili powder, divided
• 3/4 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot smoked paprika
• 1/4 teaspoon salt
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon fresh lime juice
• 8 (6-inch) corn tortillas
• 2 cups shredded iceberg lettuce
• 1/2 cup chopped Vidalia or other sweet onion
• 1/4 cup prepared salsa verde (such as Herdez)

1. Combine sour cream, 1 1/4 teaspoons hot pepper sauce, and 1/2 teaspoon chili powder.
2. Combine remaining 3/4 teaspoon chili powder, cumin, garlic powder, paprika, and salt in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.
3. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add shrimp mixture; saute 3 minutes or until done. Stir in remaining 2 teaspoons hot pepper sauce and juice. Remove from heat.
4. Heat tortillas according to package directions. Arrange about 2 ounces shrimp, 1/4 cup lettuce, and 1 tablespoon onion down center of each tortilla. Serve with sour cream mixture and salsa verde.

sour cream, hot pepper, chili powder, ground cumin, garlic, paprika, salt, shrimp, vegetable oil, garlic, lime juice, corn tortillas, vidalia, verde

Taken from www.myrecipes.com/recipe/tabasco-shrimp-tacos-with-spiked-sour-cream (may not work)