A delightful twist on classic tacos, combining shrimp, potatoes, and a tangy cilantro sauce.
Heat a skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding ingredients for even cooking.
Add the diced potatoes and chopped onion to the skillet. Cook until golden and tender, stirring occasionally.
Stir frequently to prevent sticking and ensure even browning.
Season the shrimp with ground cumin and a pinch of salt. Add to the skillet and cook until pink and opaque.
Avoid overcooking the shrimp to keep them tender.
In a blender, combine sour cream, lime juice, fresh cilantro, and salt. Blend until smooth.
Adjust the lime juice to taste for a tangier sauce.
Warm the tortillas in a dry skillet or microwave.
Warming the tortillas makes them pliable and enhances their flavor.
Assemble the tacos by placing the shrimp and potato mixture on each tortilla. Top with diced tomato, avocado slices, and a drizzle of cilantro sauce.
Serve immediately to enjoy the tacos at their best.
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