Baja Shrimp Tacos
Rated 3.5 stars by 12 users
These spicy Baja shrimp tacos are full of zesty Mexican seasonings for a seafood twist on taco night! Shrimp is the perfect protein, cooking up quickly with succulent flavor. We think these tacos rival anything you’d find in a restaurant and can be easily created in your own kitchen for a meal that’s a sure crowd pleaser!
Here at Sizzlefish our wild caught gulf shrimp are sourced off the Gulf of Mexico and arrive in vacuum sealed portions. Simply thaw your portions of shrimp in the refrigerator overnight before using and they’re ready to cook. The shrimp are already peeled, deveined and tail-free making preparation a breeze. You can also use Sizzlefish colossal shrimp in this recipe.
Wild caught gulf shrimp are a great source of omega-3 fatty acids. This type of fatty acid helps support healthy heart and brain function by reducing inflammation throughout the body. Omega-3’s may help lower blood pressure and bad cholesterol as well. Shrimp are also a terrific source of quality protein with amino acids that support muscle growth.
The spices for this recipe coat shrimp liberally before pan frying at a high heat. This creates rich blackened flavor and adds texture. Spices like chili powder, cumin, oregano, chipotle powder and garlic add smoky herb flavor that is irresistible. Pan frying instead of deep frying also makes for a healthier taco that is low in carbs.
To balance the rich flavor of the Baja shrimp, a bed of tangy, crunchy cabbage slaw is served with the tacos. To finish the tacos, a cool and creamy chipotle crema is drizzled on top. A crumble of creamy cotija cheese is added and all that’s left to do is dig in!
3 portions Sizzlefish Gulf shrimp
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chipotle powder
1/2 tsp salt
1/4 tsp garlic powder
Oil for cooking
1/2 cup sour cream
2 tbsp chipotle adobo sauce
1 tbsp lime juice
1/4 tsp salt
6 tortillas, warmed
2 cups shredded purple cabbage
2 tbsp chopped cilantro
2 tbsp fresh lime juice
1 tbsp honey
1/4 tsp salt
1 avocado, sliced
1/2 cup crumbled cotija cheese
For Chipotle Crema
Stir together ingredients for chipotle crema in a small bowl. Set aside.
In a separate bowl, combine cabbage, lime juice, honey and salt and stir well. Refrigerate until serving.
Blot shrimp fry with paper towel and Combine shrimp, chili powder, cumin, oregano, chipotle powder, salt and garlic powder in a bowl. Stir well to coat shrimp with spices.
Coat the bottom of a large skillet with oil and heat over medium-high heat for 2 minutes. Add shrimp to oil and pan fry for 2-3 minutes on each side for even cooking until shrimp is lightly charred.
1. Divide slaw on tortillas and top with shrimp, avocado, chipotle crema and cotija cheese.