Taco twofer: Shrimp Tacos with Avocado Salsa & Cilantro Sauce; Berry Good & Chocolatey Taco for dessert

NEW ORLEANS —

Here's what you'll need:

Shrimp Tacos:

• 20 medium shrimp peeled and deveined
• 1 1/2 Tbsp. olive oil
• 1 garlic clove, minced
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 tsp.  onion powder 
• 1/4 tsp.  kosher salt
• 1 Tbsp.  olive oil
• squeeze of lime, optional

Avocado Salsa:

• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded and cut into chunks
• 1 jalapeño, seeded and chopped
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 Tbsp. fresh lime juice from half a lime
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Cilantro Sauce:

• 1/4 cup sour cream
• 2 Tbsp. cilantro, finely chopped
• 1 Tbsp. fresh lime juice
• 6 small flour tortillas corn tortillas can also be used

Berry Good & Chocolatey Dessert Taco:

• 6 (6-in.) flour tortillas
• 3 Tbsp. granulated sugar
• 1 Tbsp. ground cinnamon
• 3 Tbsp. butter, melted
• 3/4 cup heavy cream
• 3 Tbsp. powdered sugar, plus more for serving
• 6 oz. cream cheese, at room temperature
• 1/3 cup hazelnut-chocolate spread (such as Nutella)
• 1/2 cup sliced strawberries (about 6 strawberries)

Here's how to put it together:

• In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. 
• Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. 
• Heat a large heavy-duty or cast-iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. 
• Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime.
• Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.
• Stir sour-cream with cilantro and lime juice in a small bowl; set aside. 
• Grill tortillas on the stovetop over the flame until lightly charred. 
• Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. 
• Serve tacos with lime wedges on the side. 

Ready for dessert?

• Preheat oven to 400 degrees. 
• Roll sheets of aluminum foil into 3 loose rolls, each measuring approximately 17 inches long, 1 1/2 inches wide and 4 inches tall. 
• Place rolls parallel on a rimmed baking sheet.
• Stir together sugar and cinnamon in a small bowl. 
• Brush melted butter evenly on both sides of tortillas, and sprinkle both sides evenly with sugar mixture.
•  Drape 2 tortillas over each foil roll, so that they form a taco shell shape.
• Bake tortillas in the preheated oven until tortillas hold their shape and are lightly browned, about 15 minutes. Transfer shells to a wire rack, and cool completely. 
• Combine cream and powdered sugar in a large bowl. Beat with an electric mixer on medium-high until soft peaks form, about 2 minutes. 
• Add cream cheese and hazelnut-chocolate spread; beat until smooth, 1 to 2 minutes.
• Spoon about 1/3 cup filling into each Taco Shell. 
• Top each taco with some strawberries. Dust tacos with powdered sugar.
• Enjoy!

RELATED: Recipe: Chef Kevin Belton's Sweet Savory & Crispy Homemade Honey Chicken

RELATED: Recipe: Chef Kevin Belton's Chili Verde

 ► Get breaking news from your neighborhood delivered directly to you by downloading the FREE WWL-TV News app now in the IOS App Store or Google Play.