Shrimp Tacos with Cilantro-Lime Crema

2 pounds large peeled tails removed and deveined shrimp

2 teaspoons chili powder

1 garlic clove, minced

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon onion powder

Kosher salt and fresh ground-pepper, to taste

1/2 teaspoon grated orange zest, or to taste

2 tablespoons olive oil, or more as needed

2 tablespoons sour cream

1 lime, zested and juiced

1 teaspoon chopped fresh cilantro

1/2 teaspoon garlic powder

1 pinch salt and ground black pepper

20 (6 inch) corn tortillas, charred or warmed

Avocados, thinly sliced

Red onion, diced

Fresh cilantro, chopped

Jalapeno, diced

Lime wedges, for squeezing

Rinse shrimp under cold water, drain, and pat dry.

Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, salt, pepper and orange zest in a bowl. Mix well.

Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.

While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, cilantro, garlic powder, and salt and pepper.

Heat tortillas on a grill pan or char over gas flame.

Build the tacos by spreading crema across each tortilla, 3 or 4 shrimp, slices of avocado, red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.