#TacoTuesday: Baja Shrimp Tacos
When you can’t go to Mexico, bring the Baja to you! Seriously I don’t know when the next time we will be able to travel with ease but I could really go for a beach with fresh seafood & tropical cocktails right about now. So to revive some sweet memories I recreated some Baja shrimp tacos I vividly remember having while visiting one of my best friends grandma at her home in Cabo. Grandma was the best tour guide. She showed us around her all her local favorite spots. Many establishments didn’t even have signs, you just had to know where to go. One of my favorite meals to get while there are these street Baja shrimp tacos. Super fresh shrimp diced up & grilled to perfection accompanied by a citrusy slaw, fresh crema & a mango salsa. Nom nom nom nom.
I made mines a little healthier by using Greek yogurt instead of sour cream but I spiced it up (literally) by adding some diced jalapeños, cilantro, onion & garlic powder & a bit of lime juice. I added some chopped up chives too. The shrimp is the quickest part so it’s best to do the slaw & sauce first. If you don’t like slaw you can just use lettuce or any other leafy greens, I just love the crunch & extra layer of flavor the slaw brings. For the shrimp I cleaned & dried them then lathered with smoked paprika, garlic powder, cumin & chili flakes. Then throw them in a pan & sear for a few minutes. The mango salsa is also a must. I really enjoy having the sweet, savory, spicy mix all together in one bite. If you don’t love mango as much as I do pineapple is also a great addition.
To sum it up, these loaded shrimp tacos with lime crema sauce & creamy slaw are really good & can be yours in about 30 minutes. Just add a margarita & you’re good to go!
Ingredients:
1 lb jumbo shrimp, peeled & deveined
2 tbsp smoked paprika
1 tsp chili flakes
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
2 tbsp olive oil
corn or flour tortillas, warmed
Crema + Slaw
3/4 cup plain Greek yogurt (or sour cream)
1/4 cup fresh cilantro, finely chopped
1 tsp onion powder
1 tsp garlic powder
2 tbsp fresh chives, chopped
1 lime, juiced
1 tsp kosher salt
1 1/2 cup shredded cabbage
Mango Salsa
1/2 ripe mango, diced
1/2 avocado, diced
1/4 cup cherry tomatoes, halved
1/2 jalapeño, seeded & chopped
small handful fresh cilantro, chopped
salt to taste
The Process:
Make the crema. Combine Greek yogurt, onion powder, garlic powder, lime juice, chives & cilantro in a jar or plastic container. Shake/stir until blended & creamy.
To make the slaw, add the cabbage to a bowl with a few spoonfuls of the crema & toss to combine. Add a pinch of salt. Put in the fridge to chill.
To make the salsa, combine all the ingredients in a bowl & mix. Put in the fridge to chill.
Now, cook the shrimp. Pat the shrimp dry then toss with the paprika, cumin, garlic & chili flakes & salt.
Heat oil in a large skillet over medium heat. When the oil shimmers, add shrimp & cook until pink & slightly charred, about 4 minutes on each side. Set aside.
Stuff the slaw into the warmed tortillas. Top with shrimp, salsa & additional crema. Finish with more chives if you like.
Enjoy!
