Baja Shrimp Tacos

To prepare the shrimp marinade, combine 1/4 teaspoon of garlic, 1/4 teaspoon of smoked paprika, 1/2 teaspoon of chili powder, 1/4 teaspoon of cumin, 1/8 teaspoon of salt, 1/8 teaspoon of sugar, and 2 tablespoons of lime juice. Pour the marinade into a Ziplock bag or container, add the shrimp, and toss until they are evenly coated. Let them marinate for 15-20 minutes.

While the shrimp marinate, start preparing the cabbage slaw. In a large bowl, combine 2 cups of chopped green cabbage, 2 diced jalapeños, 1/4 cup of chopped cilantro, 1/2 grated carrot, 1/4 cup of thinly sliced red onion, and 2 tablespoons of lime juice. Mix well and set aside. Slice 2 avocados.

To make the sauce, combine 1/2 cup of Greek yogurt or sour cream with 1-2 teaspoons of Sriracha sauce and 1 tablespoon of lime juice. Mix well and set it aside. You can prepare this ahead of time if you prefer.

Heat the tortillas in a dry skillet over medium-high heat. Warm each tortilla for 30–45 seconds per side until they are soft and lightly toasted. Keep them warm in a clean kitchen towel or a tortilla warmer. We have a fantastic tortilla recipe complete with step-by-step instructions and photos, perfect for anyone interested.

In a medium to large skillet, heat 2 tablespoons of butter over medium-high heat until melted. Add the shrimp along with the marinade, cooking for 1 to 2 minutes on each side. Since shrimp cook quickly, watch them closely. Once done, remove from the heat and assemble the tacos.

Enjoy!