Cool Shrimp Tacos
- 1½ cups sour cream
- 1 (1-ounce) package taco seasoning mix, divided
- 1 cup diced seedless cucumber
- 3 green onions, thinly sliced (¼ cup)
- 2 avocados, peeled and diced
- 1 tablespoon lemon juice
- 1 pound medium shrimp, shelled, deveined, and cooked
- Butter lettuce leaves, torn
- 2 cups (8 ounces) shredded Colby Jack cheese
- 1 cup chunky salsa
- 12 flour tortillas
Instructions:
These delicious tacos are served cold. If you don't want to heat up your kitchen, but want warmed up taco shells, just heat them for a few seconds on each side over a grill.
- In a large bowl, combine the sour cream and 2 tablespoons of the taco seasoning mix; mix well. Stir in the cucumber, onion, avocado, and lemon juice.
- In a small bowl, toss the shrimp and the remaining taco seasoning mix together.
- Serve family style with individual bowls for the sour cream mixture, shrimp, lettuce, cheese, and salsa. Top each tortilla with the sour cream mixture and shrimp, and garnish with lettuce, cheese, and salsa as desired.