These Baja California style shrimp tacos remind me of my times taking roadtrips with friends to Rosarito beach. Fresh ingredients really make these tacos pop.
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Mexican
Keyword Pineapple Salsa, Shrimp Tacos, Tacos
Prep Time 20 minutesminutes
Cook Time 2 minutesminutes
Total Time 22 minutesminutes
Servings 8tacos
Calories 346kcal
Cost $10
Equipment
Bowls
Pan
Knife
Ingredients
8Street Taco Style TortillasI used flour, you can use corn if you like
Baja California Shrimp
400gramsShrimpabout 1 pound. I used Argentinean Red Shrimp, but you can use whatever you prefer.
2tbspOlive Oil
1tspCuminground
1tspGarlic Powder
1/2tspCurcuma
1/2tspPaprika
1/2tspRed Chili Flakesmore or less to taste
1pinchSalt
1pinchBlack Pepperfreshly cracked
Cilantro Lime Crema
1cupSour Cream
1Limezest and juice
1bunchCilantrochopped
1pinchSalt
1pinchBlack Pepperfreshly cracked
Garlic Powderoptional, to taste
Pineapple Salsa
2largeTomatoeschopped
1.5cupsPineapplechopped (use fresh, not canned)
1/2White Onionchopped
1bunchCilantrochopped
1tbspOlive Oil
1pinchSalt
1pinchBlack Pepperfreshly cracked
Slaw
1/2Cabbagethinly sliced
2Carrotsgrated
1/2cupMayonnaise
2tbspApple Cider Vinegar
Saltto taste
Pepperto taste
1Bell Pepperoptional, thinly sliced
Instructions
In a bowl mix together the shrimp with its marinade. Cover with plastic and let sit for 20 minutes. During this time you can prepare the slaw, salsa, and crema.
Prepare the slaw, salsa, and crema by mixing each of their respective ingredients in separate bowls. Set aside.
Put a large pan on medium heat add a glug of olive oil and when hot pour in the shrimp with all the marinade. Cook for 30 seconds a side, or just until the shrimp begin to curl. Remove the shrimp from the heat.
On an open flame toss the tortillas for a few seconds a side, just until they are soft and hot. Lay them down and dress the tacos with the shrimp and toppings to your pleasure. Enjoy!
Notes
You can slightly ignore the calorie count as this program is assuming you are using all of the crema divided equally among the tacos. In reality you'll be left over with about half of it which you can save in the fridge for later.