Cajun Shrimp Tacos

---

Yield: 8 Servings

CHILI SOUR CREAM

2 c Sour cream 2 ts Chili powder 1/2 ts Cayenne pepper SALSA

3/4 lb Tomatillos,* husks removed, -rinsed, quartered (about 3 -cups) 1/2 c Coarsely chopped unpeeled -green apple (such as Granny -Smith) 2 tb Coarsely chopped fresh basil 2 tb Coarsely chopped fresh mint SHRIMP

1 1/2 ts Chili powder 1 1/2 ts Paprika 2 lb Uncooked medium shrimp, -peeled, deveined 2 tb Olive oil 1 tb Minced garlic 16 Purchased taco shells 1 lg Bunch watercress, trimmed 2 Avocados, peeled, pitted, -cubed

*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets. For Sour Cream: Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)

For Salsa: Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)

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. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.