• prep: 5 min
  • cook: 10 min
  • total: 15 min
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  • servings:
  • Summary

    It dawned on me Monday that it has been way to long since I have made tacos at home for Taco Tuesday and that is just down right unacceptable! So Taco Tuesday was on! When I was thinking about what I was going to make I was wanting fast, easy and healthy, but the again, I guess this is what we all want, right? Without a doubt, one of the fastest proteins to cook (besides eggs) is seafood and especially shrimp. I keep a bag of frozen shrimp around all the time. It’s cheaper if you buy in bulk and you can easily take out only what you need. When it comes time to cook the shrimp, it only takes about 5 minutes to thaw by running cold water over them while they are in a bowl and then another 5 minutes on the grill or sauté pan. That is fast! When I was jotting down recipe ideas I realized out of ALL the taco recipes I’ve done, I’ve never made a Baja style taco. So weird. Have any of you guys ever google “Baja fish tacos”? I swear, every single one is exactly the same. Season the fish pieces, dredge in some flour and then sauté in a lot oil or they fry it. Then it’s topped with some sort of sauce, avocados and raw cabbage. It’s rather generic now, but at the same time, it is what it is. So what do you do when you want to keep the integrity of a the Baja taco but want to change it up a little bit? Well, for starters I made a quick marinade for the shrimp that consisted of lime juice, garlic powder, onion powder, cumin and paprika. It only takes 10 minutes because you don’t want the acid from the lime to start “cooking” the shrimp before putting them on the grill. Next I decided that I was going to sauté the cabbage with some carrots in olive oil instead of leaving it raw. Last but definitely not least, I combined the avocado with the sauce by pureeing the avocado with sour cream, cilantro, garlic and salt. I used all the same ingredients to what you find in a typical Baja shrimp taco, but the final versipnhas a different flavor and texture. BTW ??...


    • 1 pound of peeled and deveined shrimp
    • Juice of 1/2 lime
    • A pinch or shake of garlic powder, onion powder, cumin, paprika
    • 8 small corn tortillas
    • 1/2 avocado (you can use the rest on top if you want)
    • 1/2 cup sour cream
    • Handful of fresh cilantro
    • 1 cloves of garlic
    • 1 teaspoon onion powder
    • Kosher salt
    • 1 small red cabbage
    • Big handful of shredded carrots from the bag
    • Olive oil


    Click Here For Step-By-Step Instructions




    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 60 % Daily Value *
    • Total Fat: 4 g 5.96%
    • Saturated Fat: 1 g 2.69%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 3 mg 0.1%
    • Calcium: 9 mg 0.87%
    • Potassium: 190 mg 5.42%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.22%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 6 g %
    • Dietary Fiber: 2 g 7.33%
    • Sugar: 3 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1.97%
    • Vitamin C 30.25%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq