Baja Shrimp Tacos

Made with Keto Almond Flour “Everything” Tortillas

Take your taste buds on a beach vacation with our Baja Shrimp Tacos. Maria & Ricardo’s Keto Almond Flour Everything Tortillas add a touch of coastal flair. ¡Mucho Goodness guaranteed!

Servings

Prep

15 min

cooking

9 min

Products used

Maria & Ricardo's Keto Everything Almond Flour Tortillas

Keto Everything Tortillas

Ingredients

6 Maria & Ricardo’s Keto Almond Flour “Everything” tortillas, warmed

2 cups shredded purple cabbage

2 tbsp chopped cilantro

2 tbsp fresh lime juice

1 tbsp honey

1/4 tsp salt

1 avocado, sliced

1/2 cup crumbled cotija cheese

Sautéed asparagus

Sliced jalapeños

For the Shrimp

3 portions Sizzlefish Gulf shrimp

1 tbsp chili powder

1/2 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp chipotle powder

1/2 tsp salt

1/4 tsp garlic powder

Oil for cooking

For the Chipotle Crema

1/2 cup sour cream

2 tbsp chipotle adobo sauce

1 tbsp lime juice

1/4 tsp salt

Preparation

In a small bowl, stir together the sour cream, minced chipotle pepper, and adobo sauce. Set aside

In another bowl, combine the finely shredded cabbage, lime juice, honey, and a pinch of salt. Stir well, and refrigerate until you're ready to serve.

Pat the peeled and deveined shrimp dry with a paper towel.

In a bowl, combine the shrimp, chili powder, cumin, oregano, chipotle powder, salt, and garlic powder. Stir well to ensure the shrimp are evenly coated with the spices.

In a large skillet, coat the bottom with oil and heat it over medium-high heat for about 2 minutes.

Add the seasoned shrimp to the hot skillet and pan-fry them for 2-3 minutes on each side, ensuring even cooking until they develop a light char.

Assembling the Tacos:

Divide the cabbage slaw onto the flour tortillas.

Top the slaw with the cooked chipotle-seasoned shrimp, sliced avocado and jalapeños, sautéed asparagus, chipotle crema, and crumbled cotija cheese.

Enjoy your delicious Baja Shrimp Tacos!