Baja Shrimp Tacos

I was on a mission to create a mind-blowing meal for my family.  I had requests for a Mexican-inspired dish so I dug around my recipe box for the perfect dish.  True to form, I modified the cilantro-jalapeno sour cream (the original was a bit too “limey” for my taste) and changed up the taco fixings.

The essential components are highly versatile:  the sweet/smoky spice rub can be used on chicken, tilapia and even tofu; the cilantro-jalapeno sour cream can be eaten with quesadillas, burritos, fajitas or any other Mexican-inspired dish.  If you’re watching carbs, opt for big leaves of lettuce instead of tortillas.  Try it with my Ultimate Salsa!

Ingredients:

Cilantro-Jalapeno Sour Cream:
½ C Reduced Fat Sour Cream
2 T Fresh Cilantro, chopped
2 T Fresh Lime Juice
1 Jalapeno Pepper, seeded and chopped

Spice Rub:
1 ½ tsp Paprika
1 ½ tsp Brown Sugar
1 tsp Dried Oregano
¾ tsp Garlic Powder
½ tsp Salt
½ tsp Ground Cumin
¼ tsp Crushed Red Pepper

Tacos:

1 ½ lb Raw Shrimp, peeled and deveined
Nonstick cooking spray
6 Whole Wheat Tortillas, Fajita-Size
½ Ripe Avocado, peeled and thinly Sliced
1 C Cabbage, coarsely chopped
1 Red Bell Pepper, thinly sliced
1 Green Bell Pepper, thinly sliced
1 Sweet Onion, sliced
¾ C Roma Tomato, diced
1 T Cilantro, coarsely chopped
Fresh Ground Black Pepper
Pinch of Kosher Salt
4-6 Lime Wedges

Method:

1. Combine sour cream, cilantro, lime juice and jalapeno in a food processor and process until smooth. Pour into a small bowl, cover with plastic wrap and refrigerate until serving.

2. Combine paprika, brown sugar, oregano, garlic powder, salt, cumin and red pepper; sprinkle evenly over shrimp, turning until coated. Place in refrigerator.

3. Heat grill to 350 degrees F. Coat grill pan with nonstick cooking spray, place onions in a single layer, sprinkle with fresh ground pepper. Add sliced bell pepper, drizzle with a tiny amount of olive oil and a sprinkle of kosher salt.

4. Peel and slice avocado, drizzle with lime juice to prevent browning. Cover with plastic wrap and refrigerate until serving.

5. Grill peppers and onions 8 to 10 minutes until slightly charred, turning every 2 to 3 minutes.

6. As the peppers are finishing up, spray pan with nonstick cooking spray and heat on a medium flame. Once hot, add shrimp to pan. Cook 2-3 minutes on each side until just cooked through, remove from heat.

7. Warm tortillas for about 10 to 15 seconds in the microwave or for 30 seconds on the grill. Place taco “fillings” in separate bowls: peppers and onions, shrimp, cabbage, cilantro-jalapeno sour cream, tomatoes, avocado and cilantro.

8.  Enjoy!  Diners can fill their tortillas with each ingredient to suit their taste.  Encourage them to squeeze a bit of lime on top of the shrimp!

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