Baja Shrimp Tacos

Made with Almond Flour “Everything” Tortillas

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




15 min


9 min

Products used
Maria & Ricardo's Almond Flour Everything Tortillas

Almond Flour Everything Tortillas

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


6 Maria & Ricardo’s 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


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.
Top Maria & Ricardo’s Almond Flour “Everything” tortillas with the cooked shrimp, diced avocado, purple cabbage, sliced jalapeños, chopped cilantro, fresh lime juice and crumbled cotija cheese.

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