Baja Shrimp Tacos
Baja Shrimp Tacos combine crispy shrimp with fresh cabbage and avocado wrapped in warm corn tortillas, evoking the flavors of the coast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper, to taste
- Oil for frying
- 8 small corn tortillas
- 1 cup cabbage, shredded
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
- Lime wedges, for serving
- Sour cream or sauce (optional)
Instructions
- Mix the Dry Ingredients: In a bowl, mix flour, cornmeal, paprika, cumin, salt, and pepper until well combined.
- Dredge the Shrimp: Take each shrimp and dredge it in the flour mixture, ensuring it’s coated evenly.
- Heat the Oil: In a skillet over medium heat, add enough oil for frying and let it heat up until shimmering.
- Fry the Shrimp: Carefully place the shrimp in the hot oil and fry for about 2-3 minutes per side, or until they are golden brown.
- Warm the Corn Tortillas: In a separate pan, warm the corn tortillas for a few seconds on each side until soft and pliable.
- Assemble the Tacos: Place a few shrimp on each tortilla, then top generously with shredded cabbage, cilantro, and slices of avocado.
- Serve & Enjoy: Serve with lime wedges on the side and a dollop of sour cream if desired.
Notes
Store leftover shrimp in an airtight container for up to 2 days. Reheat gently in a skillet to maintain crispiness.
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 200mg
Find it online: https://www.pennykitchenz.com/baja-shrimp-tacos/