Healthy Baja Shrimp Tacos (large) Recipe

BREAKFAST FAVORITES

1. 1

   Chili crema

   In a small bowl, whisk together sour cream (or Greek yogurt), mayonnaise, lime juice, and minced chipotle peppers in adobo sauce. Add a pinch of salt and adjust heat to taste. Chill while you prep the other components.

2. 2

   In a large bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly coated.

3. 3

   Let the shrimp marinate for 10–15 minutes to absorb the spices.

4. 4

   Preheat grill to medium-high. Grill jalapeño peppers directly, turning occasionally until blistered and softened (about 2–3 minutes). Remove, cool, then slice into rings.

5. 5

   Grill the shrimp: thread onto skewers or place directly on the grill. Cook 2–3 minutes per side until pink and opaque. Remove from heat.

6. 6

   Warm the corn tortillas on the grill or in a dry skillet for about 15–20 seconds per side until pliable.

7. 7

   Prepare toppings: slice avocado, chop cilantro, cut lime into wedges, and set aside the grilled jalapeño slices.

8. 8

   Assemble the tacos: on each tortilla, add shrimp, a spoon of chili crema, pico de gallo, avocado slices, grilled jalapeño, and cilantro. Finish with a squeeze of lime.

9. 9

   Serve immediately with tortilla chips on the side for a complete Baja-style starter or main course.