The BEST Baja Shrimp Tacos
The BEST Baja Shrimp Tacos that are savory, lightly crunchy, full of flavor, spicy to taste, and just SO GOOD! Made with almond flour breaded shrimp, cabbage slaw with a creamy, smoky Baja sauce, fresh cilantro, lime, crunchy red onions, and cotija cheese, all wrapped in a warm whole wheat tortilla. These healthy tacos are perfect for anything, from an easy everyday dinner to a fun summer gathering with friends!
Servings 4 Tacos
Calories 406 kcal
Baja Shrimp 1 pound large shrimp, cooked, deveined, tails-off thawed and patted dry 1/2 teaspoon ancho chili powder 1/2 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup almond flour 1 Tablespoon avocado oil or any cooking oil Sauce 1/2 cup whole milk plain Greek yogurt or sour cream 1 Tablespoon apple cider vinegar 1/2 medium lime, juiced 1 Tablespoon honey 1 teaspoon smoked paprika 1/2 teaspoon minced garlic 1/2 teaspoon chipotle chili powder or regular chili powder 1/2 teaspoon salt Slaw & Taco Toppings 1 cup shredded green cabbage 3/4 cup shredded red cabbage 1/2 cup matchstick carrots 4 medium whole wheat tortillas 1/4 cup chopped red onion 1/2 cup cotija cheese 1/4 cup cilantro, chopped for garnish
Season The Shrimp Prepare the shrimp and pat them dry. Mix the ancho chili powder, cumin, salt, pepper, and almond flour together in a large mixing bowl. Add the shrimp in and mix to coat evenly and set aside. Make The Sauce Mix the yogurt, vinegar, lime juice, honey, smoked paprika, garlic, chili powder, and salt together. Set aside. Mix The Slaw Mix the green cabbage, red cabbage, and carrots. Add in about 3/4 of the sauce and mix to coat evenly. Set aside. Cook The Shrimp Heat the avocado oil in a sauté pan or skillet over medium heat. Cook the shrimp in the oil for about 5-7 minutes, or until the seasoning coating begins to brown and the shrimp are evenly warm. Make Baja Shrimp Tacos While the shrimp are cooking, heat the tortillas on a separate burner. Layer each tortilla with the slaw mixture, Baja shrimp, chopped red onion, cotija cheese, a drizzle of extra sauce, and chopped cilantro. Enjoy!
This recipe makes 4 large tacos or 6 small tacos.
Calories: 406 kcal | Carbohydrates: 38 g | Protein: 28 g | Fat: 17 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 161 mg | Sodium: 1763 mg | Potassium: 349 mg | Fiber: 6 g | Sugar: 10 g | Vitamin A: 3165 IU | Vitamin C: 20 mg | Calcium: 316 mg | Iron: 3 mg