BAJA SHRIMP TACOS

Shrimp tacos are an all time favorite in our house. Add salsa or pico or even chopped green olives.

Baja Sauce

¼ cup sour cream 

¼ cup mayonnaise

¼ t ground cumin

½ t ancho chile powder 

½ to 1 t Mexican hot sauce (optional)

Juice of ½ lime

Mix together and pour into a squeeze bottle to drizzle over tacos or you can drizzle with a spoon. 
Refrigerate until ready to serve.

12 extra-jumbo (16-20) shrimp or 18 jumbo (21-30), peeled and deveined

1 T avocado oil

1 small jalapeño pepper, sliced into thin circles, with or without seeds

½ t ancho chile powder

½ t onion powder

1 t ground cumin

1 clove garlic, minced or pressed

Juice of 1 lime

6 (4-6-inch) flour or corn tortillas

½ cup finely chopped cabbage or iceberg lettuce

½ cup fresh salsa

1 avocado, cut into thin slices

Baja Sauce

Cilantro, for garnish

Lime slices, for garnish

Cut shrimp into 2 to 3 pieces each and set aside.

Heat oil in a large skillet or wok.

Add jalapenño and stir-fry for 1 minute.

Add shrimp, chile powder, onion powder, and cumin.

Stir-fry for 3 to 4 minutes, until shrimp are pink.

Add garlic and stir-fry for 1 more minute.

To Assemble

Add a little of the cabbage or lettuce to the bottom of each tortilla.

Divide shrimp between 6 tacos.

Add some slices of avocado on the sides.

Add a little of the salsa.

Drizzle with some Baja Sauce.

Garnish with a few cilantro leaves.

Serve with a couple of lime slices

Makes 6 tacos