The seasoning is the star of the show for these Baja Shrimp Tacos but the Creamy Jalapeno Sauce is a close second. They come together in under 20 minutes and are perfect for a weeknight meal. I was in my 3rd trimester of pregnancy during the onslaught of COVID and the first shut downs. I had a major craving for these shrimp tacos we get at a restaurant near us but, like everything else, they were closed and didn’t opt to provide take out. It was a blessing in disguise. If there was any positive to come out of COVID-19 it’d be these tacos.
The secret to cooking these is to only dredge enough shrimp that will fit in a single layer in your skillet. Tapioca flour dredge gets soggy if left to sit for too long. Shrimp cook up really quick so working in batches doesn’t take long. You’ll have these delicious Baja Shrimp Tacos in your mouth in no time!
Happy Cooking!
Baja Shrimp Tacos go great with our fresh tomato salsa, guacamole, and citrus margarita
Baja Shrimp Tacos
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup coconut milk
- 1/4 cup shredded coconut
- 1/4 cup tapioca flour
- 1 tsp salt
- 1 tsp granulated garlic
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp pepper
- 1/4-1/2 cup avocado oil
- serve in corn tortillas topped with (optional) shredded cabbage, avocado, cotija cheese, and jalapeno lime cream sauce
Jalapeno Lime Cream Sauce
- 1 cup sour cream
- 1 large jalapeno, deseeded and deveined
- 2 TBSP lime juice, from roughly 2 limes
- 3/4 cup cilantro
- 1 1/2 tsp granulated garlic
- 1 tsp salt
Instructions
- Pour coconut milk into a large bowl and toss in the shrimp
- Combine shredded coconut, tapioca flour, granulated garlic, salt, paprika, chili powder, onion powder, and pepper together on a large plate
- Preheat 1/4 cup avocado oil in a large cast iron or non stick skillet over medium-high heat
- Take the shrimp from the coconut milk and dredge them in the flour and spice mixture. Only dredge as much as will fit in the skillet at one time. You may need to work in batches
- Add the shrimp to the skillet and cook for 2-3 minutes per side. Be careful, the oil will be hot and may splash. We recommend using a spatter guard if you have one. Shrimp are fully cooked when the interior is opaque and white and the exterior is pink. If they are still grey they are undercooked.
- Once the shrimp are cooked through remove them to a wire rack.
- Add additional oil if needed and continue dredging and cooking with remaining shrimp
- Serve as a taco or on a salad and enjoy!
Jalapeno Lime Cream Sauce
- Combine all ingredients in a wide mouth mason jar or and use an immersion blend to mix until smooth. Alternatively, place all ingredients in a blender and blend until smooth
Nutrition
Wow! What a delicious meal, yummy.