Spicy Baja Shrimp Tacos
Back on the theme of healthy dishes, I try to make every dish gluten free while keeping my bold flavors. Even when my dish isn’t 100% gluten free, I provide easy substitutes to cater to all diets and preferences. For example, one of my favorite ingredients is instant couscous ( because it’s quick to make and fun to say). Two easy substitutes are brown rice or quinoa which both keep the general flavor and concept of the dish.
These Spicy Baja Shrimp Tacos embody everything that Low Key Cooking is about. I kept the ingredients to a minimum and the flavor is off the charts. I made a quick homemade Baja sauce that has a greek yogurt base. That sauce really helps to mellow out the heat from the spicy shrimp. Making flavorful sauces with minimal ingredients and time has become a specialty of mine and I love bringing those to you all.
For anyone that has been following Low Key Cooking from the beginning, you know that my favorite way to add heat to a dish is with my three amigos of heat. That includes cayenne pepper, paprika and chili powder. I used the three amigos to create a quick rub for the shrimp and that alone created a great flavor for the shrimp.
After creating a quick Baja sauce and seasoning the shrimp, I just needed a few toppings to bring my tacos together. I grabbed a head of green cabbage, some white onion and a small block of Cotija cheese and I was good to go. I used soft shell corn tortillas and fried them in some canola oil to give it a nice crunchy texture but you can leave the tortillas soft if that’s what you prefer. I hope you enjoy these Spicy Baja Shrimp Tacos and share them with everyone you know. Enjoy!
- FOR THE TACOS
- 1/2 lb. Raw Jumbo Shrimp
- 1 tbsp Olive Oil
- 1/2 tbsp of each (Cayenne Pepper, Paprika, Chili Powder)
- Pinch of Salt and Pepper
- 1 Head Green Cabbage
- 4 tbsp Crumbled/Shredded Cotija Cheese
- 4 Small Corn Tortillas (Or Tostada Shells to Speed up the Process)
- 1/2 White Onion (diced)
- 1/2 Cup Canola Oil (if you're frying the tortillas yourself)
- 1 Small Lime
- FOR THE BAJA SAUCE
- 3 tbsp Light Mayo
- 3 tbsp Greek Yogurt
- 1 tsp Each (Cayenne Pepper, Chili Powder, Black Pepper)
- 1 Green Jalepeno (minced)
- 2 tbsp White Onion (finely minced)
- 1 tbsp Apple Cider Vinegar (it'll still be good if you don't have this handy)
- Combine all sauce ingredients in a small bowl and mix together. Place in the fridge uncovered.
- If you're frying the tortillas, heat the canola oil in a small fry pan over medium heat. Once warm, start adding the tortillas one at a time and cook until browned and crispy.
- While the tortillas are going, peel the shrimp and place in a small mixing bowl. Add the Cayenne Pepper/Paprika/Chili Powder/Salt/Pepper and mix together.
- Add seasoned shrimp to 1 tbsp of olive oil in a fry pan over medium heat. Cook until shrimp is cooked through (4-7 minutes).
- While the shrimp and tortillas are cooking, slice up your toppings and set aside (cabbage, onion, cotija cheese).
- Once the shrimp and tortillas are cooked through, remove all from heat and start to build your tacos.
- Place shredded cabbage over the tortilla, add a few pieces of shrimp on top of the cabbage, sprinkle white onions over the shrimp and cabbage.
- Drizzle baja sauce over the top of everything and sprinkle cotija cheese on top of that.
- Finally squeeze one lime wedge over each taco and enjoy.
- For plating, see the picture, (avocado optional).
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