Healthy Baja Shrimp Tacos (small) Recipe

BREAKFAST FAVORITES

1. 1

   Prepare the shrimp by whisking together olive oil, fresh lime juice, garlic powder, ground cumin, chili powder, smoked paprika, salt, and black pepper in a large bowl. Toss the Gulf shrimp in the spice mixture until evenly coated. Let marinate for 10–15 minutes.

2. 2

   Make the chili crema: In a small bowl, combine sour cream (or Mexican crema), minced chipotle pepper, and adobo sauce. Stir until smooth. Chill in the refrigerator until ready to serve.

3. 3

   Prep toppings: Dice red onion finely, slice or dice avocados, chop cilantro, slice jalapeño, and cut lime into wedges.

4. 4

   Preheat the grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.

5. 5

   Blister and slice jalapeño: Place jalapeño on the grill and blister for 1–2 minutes per side. Remove, let cool slightly, then slice into rings.

6. 6

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

7. 7

   Warm tortillas: Lightly warm tortillas on the grill or in a dry skillet, about 15–20 seconds per side.

8. 8

   Assemble tacos: On each tortilla, place a portion of shrimp, avocado slices, a little red onion, cilantro, and jalapeño rings. Drizzle with chili crema and finish with a squeeze of lime juice. Garnish with additional cilantro if desired.

9. 9

   Serve with tortilla chips on the side and extra lime wedges for brightness.