Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 2 cups shredded green and purple cabbage
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Mexican crema
- 1 tablespoon lime juice plus extra wedges for serving
- 1 teaspoon hot sauce (optional)
- 1 avocado, sliced
Instructions
- Start by patting the shrimp dry with paper towels to ensure a good sear. In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. In a separate small bowl, whisk together the sour cream, lime juice, and hot sauce to create your Baja cream. In a third bowl, toss the shredded cabbage with a splash of lime juice and half of the chopped cilantro to make a quick slaw.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer, making sure not to crowd the pan. Cook for 2 to 3 minutes per side until the shrimp turn pink and opaque. While the shrimp cook, warm your tortillas. You can char them directly over a gas flame for a few seconds or heat them in a dry pan until soft and pliable. Once the shrimp are done, remove them from the heat immediately to prevent overcooking.
- Assemble the tacos by layering a generous heap of the lime-infused cabbage slaw onto each warm tortilla. Place 3 to 4 seasoned shrimp on top of the cabbage. Garnish with fresh avocado slices and the remaining cilantro. Drizzle the creamy Baja sauce over the top and serve immediately with fresh lime wedges on the side for an extra burst of acidity.
- Cook Time: 20 minutes