Baja Shrimp Tacos
Baja Shrimp Tacos are a vibrant and flavorful dish combining fresh seafood with zesty toppings, perfect for a quick and healthy meal.
Ingredients
For the shrimp
- 1 pound large shrimp, cooked, deveined, tails-off Use wild-caught shrimp for better flavor.
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup almond flour
- 1 Tablespoon avocado oil (or any cooking oil)
For the sauce
- 1/2 cup whole milk plain Greek yogurt (or sour cream)
- 1 Tablespoon apple cider vinegar
- 1/2 medium lime, juiced
- 1 Tablespoon honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chipotle chili powder (or regular chili powder)
For the slaw
- 1 cup shredded green cabbage
- 3/4 cup shredded red cabbage
- 1/2 cup matchstick carrots
For assembly
- 4 medium whole wheat tortillas Substitute with corn tortillas for gluten-free.
- 1/4 cup chopped red onion
- 1/2 cup cotija cheese
- 1/4 cup cilantro, chopped (for garnish)
Instructions
Preparation
- Start by preparing the shrimp, ensuring they are dry before seasoning.
- In a large mixing bowl, blend the ancho chili powder, cumin, salt, pepper, and almond flour. Toss the shrimp into this mixture to ensure they are evenly coated.
Sauce Preparation
- In a separate bowl, combine the Greek yogurt (or sour cream), apple cider vinegar, lime juice, honey, smoked paprika, minced garlic, and chipotle chili powder. Stir until smooth.
Slaw Preparation
- In a large bowl, toss together the green cabbage, red cabbage, and matchstick carrots. Mix in about three-quarters of the prepared sauce.
Cooking the Shrimp
- Heat a sauté pan over medium heat and add avocado oil. Once hot, sauté the seasoned shrimp for about 5 to 7 minutes, until cooked through and golden brown.
- Warm the tortillas on a separate burner to make them pliable.
Assembly
- On each tortilla, layer the prepared slaw, top with sautéed shrimp, add chopped red onion, sprinkle with cotija cheese, and drizzle with the remaining sauce. Garnish with chopped cilantro.
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Notes
To maintain freshness when storing leftovers, keep each component separately in airtight containers. Best consumed within two days.