Shrimp Tacos w/Spicy Cream Sauce - Recipe

I really really REALLY enjoy Seafood.  Past three years in Ohio I have not had good Seafood.  Blame it on being way up North, no bodies of water to get fresh fish, shrimp, etc, and if it was flown in "fresh" it would cost you an arm and a leg.  Now that we are back in the South, especially in the Carolina's, I can now get fresh seafood.  Here is a fabulous Shrimp Recipe!

Shrimp Tacos with Spicy Cream Sauce - Southern Living All Time Favorites Cookbook
**My notes

-1 (16oz) container of fat-free sour cream **we had so much sauce left over.  So either cut the sauce in half or invite a large crowd over for Shrimp Tacos....my vote is large crowd!  Also I used light instead of fat free
-2 t. chili powder, divided
-1 t. ground cumin, divided
-3/4 t. ground red pepper, divided
-3/4 t. salt, divided
-1/4 t. ground cinnamon
-3/4 c. water **I only used about 1/4 c. of water because fat free is liquidy enough for me
-1 lb. unpeeled, medium-size raw shrimp **I made sure to devein the shrimp as well as added a few more shrimp because the three of us were hungry
-3 T. orange juice **used V8 Splash flavor because all we had
-2 garlic cloves, minced
-2 t. olive oil
-1 avocado, chopped **I made a quick avocado dip since they were on the brown side
-8 (6 in.) corn, tortillas, warmed **Next time we will lightly fry to have some crunch

-Whisk together sour cream, 1 t. chili powder, 1/2 t. cumin, 1/2 t. red pepper, 1/4 t. salt, and cinnamon.  Add 3/4 c. water, stirring until smooth.  Cover and chill until ready to serve.

-Peel shrimp, and devein, if desired.  Combine remaining seasoning ingredients in Ziploc bag, add orange juice and shrimp.  Turn to coat and chill for 15 minutes.  Remove shrimp from bag and discard marinade

-Saute' garlic in hot oil in large skillet, over med-high heat for 2-3 minutes.  Add shrimp and cook 5 minutes OR just until Shrimp turn pink.  Do NOT over cook the shrimp. 

-Serve with sour cream mixture, avocado, **shredded cheese, in warm tortillas. 

-Enjoy!!!!!