GRILLED BAJA SHRIMP TACOS

Shrimp tacos are an all time favorite in our house. Serve with fresh salsa, from the cold section of your grocery store, or Mango Salsa, Baja Sauce, cilantro, and lime slices. Better than any restaurant tacos and as good as upgraded street tacos from Mexico!

Marinade

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

1 T avocado oil

1 small jalapeño pepper, seeded and finely chopped 

2 t adobo sauce from a can of chipotle peppers, freeze the rest

½ t onion powder

1 t ground cumin

1 t garlic powder

¼ t sea salt

¼ t ground black pepper

Juice of ½ lime

In a bowl or resealable plastic bag, add ther oil, jalapeño, adobo sauce, onion powder, ground cumin, garlic powder, salt, pepper, and lime juice.

Add shrimp and refrigerate for 30 to 60 minutes.

Baja Sauce

¼ cup sour cream 

¼ cup mayonnaise

¼ t ground cumin

1 t adobo sauce from a can of chipotle peppers, freeze the rest 

½ 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.

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

Finely shredded lettuce

Fresh salsa

Mango 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 lettuce to the bottom of each tortilla.

Divide shrimp equally between 6 tacos.

Add a little fresh salsa or Mango Salsa (recipe below)

Drizzle with some Baja Sauce.

Garnish with a few cilantro leaves.

Serve with a couple of lime slices

Mango Salsa

1 large ripe mango

1 avocado, diced

½ of a medium red bell pepper, diced

2 scallions, thinly sliced

2 T chopped cilantro leaves

¼ jalapeño, seeded and minced

Juice of ½ lime

Pinch of sea salt

Slice mango on all 4 sides of center flat pit, and dice.

Add the rest of the ingredients, cover with plastic wrap and refrigerate up to 15 minutes.

Makes 6 tacos