Ingredients
Scale
- 1 lb large shrimp, peeled, deveined, and tails removed
- 8 small corn or flour tortillas
- 2 cups shredded red and green cabbage
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 lime, cut into wedges
- Optional: Chipotle mayo or sour cream for drizzling
Instructions
- Start by patting your shrimp dry with a paper towel. Place the shrimp on a sturdy cutting board and use a sharp knife to chop them into very small, bite-sized pieces until they have a “shredded” appearance. Do not use a food processor, as this will turn the shrimp into a paste. In a small bowl, box the paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss the shredded shrimp with the spice blend until every piece is evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shredded shrimp in an even layer. Sauté the shrimp for about 3 to 5 minutes, stirring frequently. Because the pieces are small, they will cook much faster than whole shrimp. Once the shrimp are opaque and slightly charred on the edges, remove the skillet from the heat. Squeeze half a lime over the cooked shrimp and stir to combine.
- Warm your tortillas in a dry pan or directly over a gas flame for a few seconds per side. Place a generous spoonful of the shredded shrimp in the center of each tortilla. Top with a handful of shredded cabbage and a sprinkle of fresh cilantro. Drizzle with chipotle mayo or a dollop of sour cream. Serve immediately with extra lime wedges on the side for that authentic Baja seafood experience.
- Cook Time: 20 minutes