Baja Shrimp Tacos Recipes

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BAJA SHRIMP TACOS RECIPE



Baja Shrimp Tacos Recipe image

Baja Shrimp Tacos Recipe can be ready in minutes. Enjoy a delicious baja shrimp tacos restaurant style meal at home that will save you time and money.

Provided by Eating on a Dime

Categories     Main Course

Time 10m

Number Of Ingredients 13

2 tablespoons olive oil
1 lb medium frozen precooked shrimp (peeled and devained)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced garlic
1/2 teaspoon paprika
1/4 teaspoon oregano
1 lime (freshly juiced)
12 corn tortillas
1 red cabbage (shredded)
1 jalapeno (sliced)
1/4 cup cilantro (chopped)
1/2 cup cojita cheese

Steps:

  • In a large skillet saute the shrimp in the olive oil. Season with all of the seasonings. Cook over medium hight heat for 3-5 minutes until the shrimp is pink.
  • Squeeze one lime on top.
  • Then spoon the shrimp onto the tortillas and top with shredded cabbage, jalapenos, cilantro and cojita cheese.
  • Serve with your favorite taco sides and enjoy!

Nutrition Facts : Calories 274 kcal, Carbohydrate 25 g, Protein 21 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 200 mg, Sodium 864 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

BAJA SHRIMP TACOS



Baja Shrimp Tacos image

Make and share this Baja Shrimp Tacos recipe from Food.com.

Provided by gailanng

Categories     Mexican

Time 27m

Yield 8 tacos

Number Of Ingredients 12

1/3 cup cilantro, finely chopped
1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon honey
1/2 teaspoon chili powder (try chipotle or ancho)
1/2 teaspoon salt (to taste)
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 lb medium shrimp, shelled and deveined (35-40 count)
4 cups finely shredded coleslaw mix (or green and red cabbage)
1 cup prepared guacamole (homemade is best)
1 (10 ounce) taco-sized flour tortillas, warmed (8 per package size)

Steps:

  • In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper. Set aside.
  • Heat broiler to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinate for 10 minutes.
  • Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once. Note: Alternatively, shrimp may be cooked by grilling or pan sautéing.
  • Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.

Nutrition Facts : Calories 230.5, Fat 10.2, SaturatedFat 1.7, Cholesterol 71.6, Sodium 702.8, Carbohydrate 23.8, Fiber 2.1, Sugar 4.1, Protein 11.2

SHRIMP TACOS



Shrimp Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 21

1 jalapeno, sliced
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp, tails removed
One 6-ounce can Mexican tomato sauce or enchilada sauce
1/2 teaspoon ground cumin
1 tablespoon butter
16 corn tortillas, warmed according to the package instructions
Pico de gallo
Avocado slices
Sour cream
Grated pepper jack cheese
Lime wedges

Steps:

  • For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
  • For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
  • Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

BAJA SHRIMP TACOS



Baja Shrimp Tacos image

The sauce gives these shrimp tacos a delicious kick!

Provided by Brittier

Categories     Main Dish Recipes     Taco Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 cup Mexican beer (such as Corona®)
1 cup all-purpose flour
salt and ground black pepper to taste
½ cup mayonnaise
2 tablespoons chile-garlic sauce (such as Sriracha®)
1 tablespoon mirin (Japanese sweet wine)
½ cup canola oil, or as needed
½ pound uncooked medium shrimp, peeled and deveined
12 (8 inch) flour tortillas
½ medium head red cabbage, cut into small strips
½ bunch cilantro, chopped
3 limes, cut into wedges

Steps:

  • Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
  • Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
  • Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
  • Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

Nutrition Facts : Calories 797.6 calories, Carbohydrate 83.6 g, Cholesterol 64.5 mg, Fat 42.3 g, Fiber 6.6 g, Protein 19 g, SaturatedFat 5.7 g, Sodium 1118.4 mg, Sugar 6.4 g

BAJA FISH TACOS



Baja Fish Tacos image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil, for frying
1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
Kosher salt
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
1 Hass avocado
1/2 cup fresh salsa

Steps:

  • Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
  • Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
  • Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
  • Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

BAJA SAUCE FOR FISH OR SHRIMP TACOS



Baja Sauce for Fish or Shrimp Tacos image

I really like this on grilled or blackened fish tacos.

Provided by flachaz

Categories     Main Dish Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

¼ cup sour cream
¼ cup mayonnaise
1 teaspoon lime juice
1 teaspoon finely chopped fresh cilantro
¾ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon ground ancho chile pepper

Steps:

  • Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
  • Cover bowl with plastic wrap and refrigerate for at least 1 hour.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g

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