Baja Shrimp Tacos Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Add 1 cup of maseka corn flour to a bowl.

Add 1/2 teaspoon of salt and stir.

Add 1 teaspoon of lard (or olive oil) and mix until crumbly.

Add 3/4 cup of warm water gradually, mixing until the dough comes together.

Check the dough by rolling a piece into a ball and pressing down; if there are no cracks, it's ready.

Cover the dough with a damp towel and let it rest for 15 to 30 minutes.

Roll the dough into a log and portion it out into smaller pieces for tortillas.

Heat a cast iron pan and cook each tortilla until it has color on the bottom, then flip it over.

In a bowl, combine shredded cabbage, thinly sliced scallions, and rough chopped cilantro.

Make a honey lime dressing with freshly squeezed lime juice, honey, cumin, salt, pepper, and olive oil; blend and add to the cabbage mix.

In a blender, combine 1/2 cup Mexican crema, 2 tablespoons mayonnaise, 2 chipotle peppers, 1/2 teaspoon salt, and cracked black pepper; blend until smooth to make Chipotle Crema.

In a bowl, prepare the beer batter by mixing 1 cup all-purpose flour, lager beer, and 1 teaspoon adobo sauce until pancake batter consistency is achieved.

Dip the seasoned shrimp into the beer batter and carefully add to hot oil to fry.

Warm tortillas in a tortilla warmer to keep them pliable.

Assemble tacos by adding cabbage slaw, sliced avocado, fried shrimp, Chipotle Crema, and fresh cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens