When I go out for Mexican I can usually find fish tacos on the menu. They are typically served with shredded cabbage and a tangy, creamy sauce. I believe this is what's known as Baja style. I wanted my shrimp tacos to reflect these flavors. I added some red cabbage to the mix for color and even made an attempt at a homemade creamy sauce. Rice with beans and green chiles, that my mother-in-law recently made me, rounded off the meal.
Rice With Red Kidney Beans and Green Chiles
- 2 cups white long grain rice, rinsed and drained well
- 3 3/4 cups of water
- 1 tsp olive oil
- 1/2 tsp salt
- 4 oz can of fire roasted diced green chiles (liquid and all)
- 1 cup red kidney beans, rinsed and drained
Baja Shrimp Tacos
Makes about 6-8 tacos.
- 1 lb shrimp; 20-25 shrimp; shells removed and deveined; dried well with paper towels
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- small tortillas, corn or flour
- thinly sliced cabbage (I used red cabbage)
- pico de gallo or another salsa of your liking
- creamy sauce- whisk 1 tbsp mayonnaise, 1 tbsp lemon juice and 1/4 tsp hot sauce (like Tapatio or Cholula) together
In a bowl, add shrimp, salt and pepper. Mix well with your hands.
When oil is very hot, add the shrimp and cook about 1 1/2 minutes per side or until just cooked (if your oil is hot enough, they should have a nice golden, crispy crust). Set aside in a bowl.
Now build your tacos.
Warm up your tortillas one at a time in a pan until they just start to brown. Add the pico de gallo, shrimp and cabbage. Then drizzle some creamy sauce on top. Feel free to add whatever toppings you like. Enjoy!