baja shrimp tacos with sriracha crema
These grilled Baja shrimp tacos are a must try during this summer's grilling season. They are tossed in paprika, cumin powder, coriander powder, salt, and olive oil. You skewer them and then grill until they get some nice char marks. Take equal parts Mexican crema and Sriracha and mix them together to make the sauce for the tacos. Once your sauce is ready, throw the white corn tortillas directly onto the grill until charred and hot for the best flavor. Top it all off with fresh, thinly sliced cabbage and onion with a little cilantro and a squeeze of lime juice to help the flavors pop. I’m a believer that tacos are good any time of the day. In the morning I like to create breakfast tacos by adding scrambled eggs to the tacos.
Prep Time: 10 minutes
Cook Time: 10 minutes
1 pound peeled shrimp
1/4 red cabbage shredded
1 yellow onion
1 bunch of cilantro
1 tbsp paprika
1 tsp cumin powder
1 tsp coriander powder
2 tbsp olive oil
1 tsp kosher salt
5 white corn tortilla
1/4 cup crema Mexican
1/4 cup Srriracha
In a small mixing bowl, add the oil, paprika, cumin, coriander, and salt. Mix together to create a paste.
Toss the shrimp in the bowl with the seasoning paste. Toss until each shrimp is fully covered.
Skewer the shrimp and grill until charred and fully cooked.
Mix the crema and Sriracha together.
Cook the tortillas on the grill while the shrimp is cooking.
Build your taco by adding the shrimp, then the crema. On top of that add the onion and red cabbage. Garnish it all with cilantro leaves.