I’m back! After being on vacation and then experiencing a few family concerns when we got back . . . life seems to be returning back to “normal” if I dare say. It feels good to be back in the kitchen again and sharing my recipes with you.
This recipe is delightful! I personally think that it is restaurant-worthy and Beau even made a comment that these tacos tasted like they came out of one of our favorite Mexican hot spots. They taste fresh, have a bit of spice, and they have a nice smoky flavor (thank you chipotle peppers and cumin!). Despite the long list of ingredients, these come together quickly. It was a nice simple dinner for us, and it allowed me to use up some of that cabbage that showed up in my Bountiful Basket this week.
If you’re not one for spice, use a little less chipotle. If you dig the spice like I do. . . add a little extra chipotle pepper. I used exactly what was called for and I could have used more spice, while Beau would have liked a little less. Whatever you do, do not leave it out completely because it offers some AWESOME flavor! (By the way . . . these peppers are found on the Mexican isle in your grocery store. When I first started looking for these babies I think I wasted a good 30 minutes in the grocery story before asking someone for help. They walked me to the Mexican isle and we found them on a shelf in a can. This recipe only calls for a smidge of them, but I will shortly post another recipe that also contains the peppers to help you use up the rest.)
Lucky for me I made the whole recipe so that Beau and I can eat them again tomorrow night. YUM! I can’t wait!
Baja Grilled Shrimp Tacos
Adapted from The America’s Test Kitchen Healthy Family Cookbook
4 cups shredded green cabbage
5 tablespoons minced fresh cilantro
3 scallions, sliced thin
2 tablespoons cider vinegar
4 teaspoons canola oil
salt and pepper
1/4 cup light mayonnaise
1/2 tablespoon fresh lime juice
1 teaspoon minced canned chipotle chile in adobo sauce
1/8 teaspoon garlic salt
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 lb. shrimp, peeled and deveined
8 (6-inch) corn tortillas (I used Mission Thins – only 40 calories each)
lime wedges (for serving)
Toss the cabbage, 1/4 cup of the cilantro, scallions, vinegar, 1 teaspoon of the oil, and 1/4 teaspoon salt in a bowl. In a separate bowl, combine the remaining tablespoon cilantro, mayonnaise, lime juice, chipotles, and garlic and season with salt and pepper to taste. Set both aside for serving.
Combine the chili powder, coriander, cumin, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Pat the shrimp dry with paper towels, brush with the remaining tablespoon oil, and rub evenly with the spice mixture.
Place shrimp on a preheated grill (gas, charcoal, or indoor . . . I used indoor since it snowed the day I made these). Cook shrimp approximately 2 minutes, and then flip and cook another 2 minutes or until done. Shrimp is done when it is completely pink and it curls up a bit. Remove shrimp from grill and loosely tent with aluminum foil, and let rest while grilling the tortillas.
Working in batches, grill the tortillas, turning as needed, until warm and lightly charred, about 30 seconds. As the tortillas are done, wrap them in a clean kitchen towel or a large sheet of foil to keep them warm and soft.
Smear each tortillas with 1/2 tablespoon mayonnaise mixture and top with some of the cabbage slaw and then shrimp. Serve with lime wedges.
Nutritional Information (Per Serving = 2 Tacos)
Fat: 11.1g (1.2g = Sat.)