Baja Shrimp Tacos
Super quick and easy to make, these tasty Mexican Baja Shrimp Tacos are the perfect meal to enjoy this summer…
Ingredients
SHRIMP
- 12 to 16 large shrimp or prawns, peeled and deveined
- 1 tbsp. olive oil tips & tricks
- ½ tbsp. ancho chili powder
- 1 tsp. ground cumin
- 2 large cloves garlic, pressed
- ¼ tsp. ground Himalayan pink salt, or to taste
- ½ tbsp. hot sauce such as Cholula or Valentina
- 6 6-inch corn or flour tortillas
- 1 cup red cabbage, thinly sliced
- ½ cup crema (substitute sour cream), for serving
- 6 lime wedges, for serving
SALSA
- ¼ cup red onion, diced
- 1 to 1 ½ tbsp. jalapeño pepper, ribs removed and finely diced
- 1 large Roma tomato, seeded and diced tips & tricks
- 1 large avocado, stone removed, peeled and cubed tips & tricks
- 1 tbsp. freshly squeezed lime juice tips & tricks
- ½ tsp. ground Himalayan pink salt, or to taste
- ½ tsp. freshly ground mixed peppercornes, or to taste
- 1 ½ tbsp. fresh cilantro, chopped tips & tricks
Directions
SHRIMP
- In a bowl, combine shrimp, oil, ancho chili powder. Ground cumin, garlic, salt and hot sauce. Stir well to coat the protein and set aside for 15 minutes.
- Bring the heat on an electric indoor non-stick grill, or the barbecue, to 400ºF. If using the stovetop, set the heat on medium-high. Quickly warm up the tortillas and set them aside.
- Add the well-coated shrimp and grill in a single layer for 2:30 to 3 minutes, flipping once. If using the barbecue, thread the shrimp on skewers before grilling them.
SALSA
- Mix all the ingredients together except the cilantro. Just before serving, stir in the chopped cilantro.
- To assemble...Spoon salsa in warm tortillas, place 3 shrimp on top of each, and garnish with red cabbage. Serve with crema or sour cream, and lime wedges.