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| 2 Tasse | sour cream |
| 2 Teelöffel | chilli powder |
| 1/2 Teelöffel | cayenne pepper |
| 3/4 x ca. 450 g | Tomatillos, * husks removed, rinsed, quartered (about 3 cups) |
| 1/2 Tasse | Coarsely chopped unpeeled green apple (such as Granny Smith) |
| 2 Esslöffel | Coarsely chopped fresh basil |
| 2 Esslöffel | Coarsely chopped fresh mint |
| 1 1/2 Teelöffel | chilli powder |
| 1 1/2 Teelöffel | paprika |
| 2 x ca. 450 g | Uncooked medium shrimp, peeled, deveined |
| 2 Esslöffel | olive oil |
| 1 Esslöffel | garlic minced |
| 16 | Purchased taco shells |
| 1 gross | Bunch watercress, trimmed |
| 2 | Avocados, peeled, pitted, cubed |
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*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.
For Sour Cream: Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
For Salsa: Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)
For Shrimp: Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sautÚ until fragrant, about 1 minute. Add shrimp; sautÚ until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.
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