Baja Shrimp Taco Bowl Recipes

BAJA SHRIMP TACOS RECIPE

Steps:

• In a large skillet saute the shrimp in the olive oil. Season with all of the seasonings. Cook over medium hight heat for 3-5 minutes until the shrimp is pink.
• Squeeze one lime on top.
• Then spoon the shrimp onto the tortillas and top with shredded cabbage, jalapenos, cilantro and cojita cheese.
• Serve with your favorite taco sides and enjoy!

BAJA SHRIMP TACO BOWL RECIPE

Steps:

• In a medium bowl, combine Mazola® Corn Oil, lime juice, minced garlic, chili powder, ground cumin, onion powder, paprika, black pepper, and salt.
• Add the peeled shrimp to the marinade. Cover bowl with plastic wrap.
• Place bowl in fridge for about 30 minutes to marinate the shrimp.
• Heat a grill or grill pan to medium/high heat. Once hot, reduce heat to medium.
• Remove shrimp from marinade. Pat dry.
• Place on grill or grill pan for about 3 minutes.
• Flip shrimp and cook another 2-3 minutes until shrimp cooked through.
• Shrimp will be pink. Remove shrimp, set aside till ready to assemble shrimp taco boat.
• In the base of a blender, add in avocado, Greek Yogurt, fresh lime juice, water, Apple Cider Vinegar, Mazola® Corn Oil, and black pepper and salt, to taste.
• Blend until smooth. Taste the dressing. Adjust any seasoning, if necessary.
• Follow instructions in Cauliflower Tabbouleh to make riced cauliflower or use store bought.
• Over medium heat, add corn oil. Stir in cauliflower rice and stir for a few minutes. Add in lime juice and chopped cilantro. Season with salt and pepper. Cauliflower cooks in about 8 minutes
• Add corn oil to a saute pan and heat, add in the black beans and corn to warm through.
• Remove, set aside until assembling the taco bowl.
• Divide cauliflower rice in 4 bowls.
• Place the shredded cabbage in each bowl.
• Add black beans to each bowl. Then the corn.
• Divide the shrimp between the bowls.
• Top each bowl with Avocado Yogurt Dressing. optional - sprinkle fresh cilantro and green onions on the Baja Shrimp Bowls

BAJA SHRIMP TACOS

Steps:

• Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
• Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
• Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
• Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

BAJA SHRIMP TACOS

Steps:

• In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper. Set aside.
• Heat broiler to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinate for 10 minutes.
• Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once. Note: Alternatively, shrimp may be cooked by grilling or pan sautéing.
• Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.