Shrimp Tacos with Lime Crema

On a hot summer night these were a great dinner and came together so quickly from the MYRECIPES.com website.

• 1 pound medium shrimp, peeled and deveined
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon pepper
• 1/2 cup reduced-fat sour cream
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• 1 tablespoon lime juice
• 8 (6-inch) corn tortillas, warmed
• 2 cups shredded lettuce
• 1/4 cup finely diced red onion

In a medium bowl, toss shrimp with chili powder, cumin, and pepper. In a small bowl, stir together sour cream and 1 tablespoon lime juice. Heat olive oil in a large nonstick skillet over medium heat; sauté shrimp 3 minutes, turning once, or until done. Remove from heat; toss with 1 tablespoon lime juice. Fill warmed corn tortillas with shredded lettuce, shrimp mixture and diced red onion; drizzle tacos with lime crema.