GRILLED BAJA SHRIMP TACOS

Shrimp tacos are an all time favorite in our house. Serve with salsa, Baja sauce, cilantro, lime slices, or even guacamole. 

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.

Marinade

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

1 T avocado oil

1 small jalapeño pepper, seeded and finely chopped 

½ t ancho chile powder

½ t onion powder

1 t ground cumin

1 clove garlic, minced or pressed

Juice of ½ lime

In a bowl, big enough to hold all of the shrimp, whisk together oil, jalapeño, chile powder, onion powder, ground cumin, garlic, and lime juice.

Cover and refrigerate for 30 to 60 minutes.

6 (4-6-inch) flour or corn tortillas, lightly browned in a skillet with a little oil, if desired

½ cup finely shredded cabbage

½ cup fresh salsa

Baja Sauce

Cilantro, for garnish

Lime slices, for garnish

Thread shrimp on metal skewers and grill about 1 minute, each side.

You can also stir-fry shrimp in a skillet with a little oil for about 3 minutes.

Cut shrimp into 2 to 3 pieces each, place on a sheet pan and keep warm in a 200 degree F oven, while assembling the tacos.

To Assemble

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

Divide shrimp equally between 6 tacos.

Add a little of the salsa or pico de gallo.

Drizzle with some Baja Sauce.

Garnish with a few cilantro leaves.

Serve with a couple of lime slices

Makes 6 tacos