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!




15 min


9 min

Products used
Maria & Ricardo's Keto Everything Almond Flour Tortillas

Keto Everything Tortillas

Recipe for BAJA SHRIMP TACOS Made with Keto Almond Flour “Everything” Tortillas


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


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!

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