Baja Shrimp Tacos

 

Baja Shrimp Tacos

Ingredients: 

1 lb of medium to large shrimp, deveined

⅓ cup almond flour

1 tsp New Mexican red chile powder

½ tsp onion salt

½ tsp salt

¼ tsp black pepper

⅓ cup panko bread crumbs

4 - 6 yellow corn tortillas

½ cup of canola oil

Spicy Sauce:

½ cup of sour cream

1 tbsp honey

1 tbsp of red wine vinegar

The juice of one lime

1 tbsp sriracha sauce

Slaw: 

1 ½ cups shredded green cabbage

½ cup of matchstick carrots (you can also shred the carrots)

½ cup of matchstick radishes

¼ cup sliced red onions

½ cup of chopped cilantro, divided

The juice of one lime

1 tbsp olive oil

1 tsp chile lime salt

Garnish: 

Cotija cheese, other half of cilantro, green onion 

Directions: 

Rinse 1 lb of medium to large shrimp and pat dry. In a medium sized bowl, mix ⅓ cup almond flour, 1 tsp New Mexican red chile powder, ½ tsp salt, ¼ tsp black pepper, and ⅓ cup panko bread crumbs. Add the shrimp to the bowl and mix until completely coated. Set aside. In another bowl, add ½ cup of sour cream, 1 tbsp honey, the juice of one lime, 1 tbsp sriracha sauce and 1 tbsp of red wine vinegar. Mix and set aside. Next combine all ingredients for slaw in a bowl and mix until all ingredients are coated. 

In a skillet, spray some canola oil and toast corn tortillas for a minute on each side. Put the tortillas onto a plate lined with paper towels while you cook the shrimp. 

Heat canola oil in a large pan (I used a cast iron pan). Slowly add the shrimp and cook on each side for about two minutes. You don’t want to overcook the shrimp because it will get tough. Transfer the shrimp to a paper towel lined plate. Now it is time to assemble! Place 3 to 4 shrimp on each tortilla and top with slaw and spicy sauce. Garnish with cotija cheese, cilantro and green onion, if desired. Enjoy!