Shrimp tacos with pumpkin-seed sauce Recipe

If you would like a spicier pumpkin seed sauce, double the amount of chilies. Raw pumpkin seeds are sold in natural food stores and many Mexican markets. Jicama is sold in many Mexican markets and some supermarkets.1. Finely chop about one-third of the cilantro to yield 2 tablespoons, setting aside the rest. Mix the chopped cilantro with the sour cream in a small bowl; set aside. Toast the pumpkin seeds in a medium skillet over medium heat until they pop and turn slightly golden, 8-10 minutes (do not let them brown); set aside 5 minutes.2. Place the pumpkin seeds, garlic, chilies, 1/2 cup of the water, olive oil, salt and remaining cilantro in a food processor or blender; process until smooth. Return the mixture to the saucepan over low heat; add remaining 1/2 cup of the water. Cook, stirring occasionally, adding more water if the sauce thickens too quickly, until flavors develop, about 20 minutes.3. Increase heat to medium-high; add shrimp. Cover; cook, stirring and turning, until the shrimp are pink, about 5 minutes.4. Warm the tortillas in a skillet or griddle over medium heat. Arrange 2 tortillas per plate, slightly overlapping. Divide the shrimp among the tortillas; add shredded jicama and 1 spoonful of the reserved cilantro sour cream. Serve with lime wedges.Nutrition information per serving: 471 calories, 46% of calories from fat, 24 g fat, 7 g saturated fat, 185 mg cholesterol, 33 g carbohydrates, 32 g protein, 365 mg sodium, 7 g fiber.Tag: shine skin pumpkin seeds