Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp. olive oil
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Add shrimp to the bowl and toss to coat.
4. Grill shrimp for 2-3 minutes per side or until cooked through.
5. Warm tortillas on the grill for 30 seconds per side.
6. Assemble tacos by placing shrimp on tortillas and topping with shredded cabbage, diced tomatoes, chopped cilantro, and diced red onion.
7. Squeeze lime wedges over tacos before serving.
Time:
Preparation time: 15 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 9g
Carbohydrates: 24g
Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or fish.
- Corn tortillas can be substituted with flour tortillas.
- Cabbage can be substituted with lettuce or kale.
- Tomatoes can be substituted with salsa or pico de gallo.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with a drizzle of hot sauce or sour cream.
- Serve with a side of black beans or rice.
Tips and tricks:
- Don't overcook the shrimp to prevent them from becoming tough.
- To prevent tortillas from sticking to the grill, lightly brush them with oil before grilling.
- Use tongs to flip the shrimp to prevent them from falling through the grill grates.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat shrimp in a pan over medium heat until warmed through.
Presentation ideas:
Arrange tacos on a platter and garnish with lime wedges and cilantro sprigs.
Garnishes:
Lime wedges and cilantro sprigs
Pairings:
Serve with a cold beer or margarita.
Suggested side dishes:
Black beans and rice
Troubleshooting advice:
- If the shrimp are sticking to the grill, lightly oil the grill grates before cooking.
- If the shrimp are tough, reduce the cooking time.
Food safety advice:
- Make sure shrimp are cooked to an internal temperature of 145°F to prevent foodborne illness.
- Use separate cutting boards and utensils for raw and cooked ingredients to prevent cross-contamination.
Food history:
Baja-style tacos originated in the Baja California region of Mexico and are known for their fresh seafood and simple toppings.
Flavor profiles:
Spicy, tangy, and fresh
Serving suggestions:
Serve tacos with a side of black beans and rice for a complete meal.
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Region: Mexican