Baja Shrimp Tacos Recipe -- How to Make Baja Shrimp Tacos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Rinse 1 lb of medium to large shrimp and pat dry.

In a medium sized bowl, mix ⅓ cup almond flour, 1 tsp New Mexican red chile powder, ½ tsp salt, ¼ tsp black pepper, and ⅓ cup panko bread crumbs. Add the shrimp to the bowl and mix until completely coated. Set aside.

In another bowl, add ½ cup of sour cream, 1 tbsp honey, the juice of one lime, 1 tbsp sriracha sauce and 1 tbsp of red wine vinegar. Mix and set aside.

Combine all ingredients for slaw in a bowl and mix until all ingredients are coated.

In a skillet, spray some canola oil and toast corn tortillas for a minute on each side. Put the tortillas onto a plate lined with paper towels while you cook the shrimp.

Heat canola oil in a large pan. Slowly add the shrimp and cook on each side for about two minutes. Transfer the shrimp to a paper towel lined plate.

Assemble the tacos by placing 3 to 4 shrimp on each tortilla and topping with slaw and spicy sauce. Garnish with cotija cheese and green onion, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens