First things first, let me apologize profusely for the quality of this picture. Unfortunately, dinner wasn’t ready until it was dark outside so I was forced to shoot these in the harsh, unflattering light of my kitchen. But these shrimp tacos were just too delicious not to share!
I have been craving shrimp tacos for the last couple weeks. I couldn’t really find a recipe that sounded perfect to me so I just kind of went for it. I decided to do grilled shrimp with a spicy jerk rub, shredded cabbage, salsa, cheese and this great Baja cream that I found on Epicurious. The combination turned out great. The flavors went together really well. The Baja cream balanced out the spiciness of the jerk grilled shrimp and the cabbage added just the right crisp to the tacos. And to top it off, they were pretty healthy!
I served these with black beans and rice (recipe to come on the blog soon!) and grilled corn. Perfect summer meal!
Grilled Shrimp Tacos
(A Bakin’ and Eggs Original)
Ingredients:
1/3 cup light mayonnaise
1/2 cup light sour cream
1 teaspoon lime zest
1-2 tablespoons freshly squeezed lime juice (to taste)
Pinch of salt
1 pound medium shrimp, peeled and deveined
Extra virgin olive oil
Jerk seasoning rub (recommended Dizzy Pig Jamaican Firewalk)
Skewers (metal or bamboo soaked in water)
Cooking spray
Taco sized flour tortillas
Your favorite salsa
Shredded cheese
Shredded cabbage
Directions:
Mix together mayonnaise, sour cream, lime zest, lime juice and salt for Baja cream. Refrigerate at least 30 minutes to let flavors develop.
Preheat grill to medium heat (around 400 degrees).
Place shrimp in a bowl and drizzle with olive oil. Toss to coat lightly. Generously shake Jerk rub over the shrimp and toss to coat. Place shrimp on skewers. Spray grill grate with cooking spray and place shrimp and grill. Cook for about 2 minutes per side orย until pink and no longer translucent.
Wrap tortillas in a paper towel and heat for about 45 seconds in the microwave. Place grilled shrimp (I did about 4 per taco) on tortillas and then top with cabbage, salsa, Baja cream and cheese.
Yield: 2-3 servings
These look great! I think the picture looks good.
Looks good! I finally started a food blog too…www.kitchenambition.blogspot.com. Just getting started but thought I’d let you know!
๐
Tracy
I love fish tacos! I can not wait to try them!
This looks incredible…. I have a blackened fish recipe that would make those tacos even better. Miss you both!
(Excellent photography on all entries by the way)
We finally made these last night and the baja sauce was amazing. The fresh lime flavor had a real punch. Our grocery store did not have any plain shredded cabbage so I shredded some romaine instead and served the tacos with fresh salsa (the last of the summer tomatoes) which also had lime juice. A delicious and easy meal. I will be making this again.
[…] purple cabbage, avocado, limes, Baja cream sauce, cheese, salsa and hot […]
Hi! I was perusing through your blog because instead of stuffed chicken last night Chris really wanted fajitas. I noticed you didn’t have a recipe (although you had other great Mexican dishes) and thought you might be interested in this yummy dish I found on epicurious.
It cut me off ๐ Chicken Fajitas with Crunchy Lime Cabbage and avocado. Really YUMMY ๐
Claire – I will have to try this! We love fajitas and that sounds awesome. Thanks for the suggestion. ๐
[…] We happen to love ours finished with this Baja Cream that I discovered when I was making these shrimp tacos. I like to serve all of the toppings on a big platter so we can each build our own […]