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Baja California Shrimp Tacos With Pineapple Salsa
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5 from 1 vote

Baja California Shrimp Tacos

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 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 8 tacos
Calories 346kcal
Cost $10

Equipment

  • Bowls
  • Pan
  • Knife

Ingredients

  • 8 Street Taco Style Tortillas I used flour, you can use corn if you like

Baja California Shrimp

  • 400 grams Shrimp about 1 pound. I used Argentinean Red Shrimp, but you can use whatever you prefer.
  • 2 tbsp Olive Oil
  • 1 tsp Cumin ground
  • 1 tsp Garlic Powder
  • 1/2 tsp Curcuma
  • 1/2 tsp Paprika
  • 1/2 tsp Red Chili Flakes more or less to taste
  • 1 pinch Salt
  • 1 pinch Black Pepper freshly cracked

Cilantro Lime Crema

  • 1 cup Sour Cream
  • 1 Lime zest and juice
  • 1 bunch Cilantro chopped
  • 1 pinch Salt
  • 1 pinch Black Pepper freshly cracked
  • Garlic Powder optional, to taste

Pineapple Salsa

  • 2 large Tomatoes chopped
  • 1.5 cups Pineapple chopped (use fresh, not canned)
  • 1/2 White Onion chopped
  • 1 bunch Cilantro chopped
  • 1 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Black Pepper freshly cracked

Slaw

  • 1/2 Cabbage thinly sliced
  • 2 Carrots grated
  • 1/2 cup Mayonnaise
  • 2 tbsp Apple Cider Vinegar
  • Salt to taste
  • Pepper to taste
  • 1 Bell Pepper optional, 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.