Play Live Radio
Next Up:
Available On Air Stations

Baja Shrimp Tacos with Chipotle Crema

Baja Shrimp Tacos with Chipotle Crema.jpg

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

  • 2 lbs medium shrimp, peeled and deveined with tails removed.
  • 1 t. cornstarch
  • 1 ½ t chipotle chili powder
  • ½ t. salt
  • ⅛ t. Cayenne pepper
  • 2 T. olive oil
  • 12-6” tortillas, flour or corn
  • 1 ½. c. cabbage, shredded.
  • ½ c. pickled onions
  • ½ c. pickled jalapenos
  • 2 ripe avocados, pitted, sliced, and skin removed.
  • ½ c. cotija cheese
  • Cilantro
  • Chipotle Crema (See recipe below.)
  • Lime wedges

Chipotle Crema

  • 1 c. sour cream
  • 2 T. mayonnaise, optional
  • 3 T. fresh lime juice
  • 2 chipotle peppers in adobo sauce
  • 1 T. adobo sauce
  • 1 clove garlic, finely minced
  • Pinch of cumin
  • Salt to taste

Directions for Crema :

Step 1: Place in a blender and process until smooth. Adjust to your taste by adding more adobo, lime, or salt.

Directions for Tacos:

Step 1:  Place the shrimp in a mixing bowl and toss with the cornstarch, chili powder, salt and cayenne pepper. Drizzle with the olive oil and stir to coat.

Step 2: Place a grill pan over high heat or heat a grill to high.

Step 3: Place the shrimp on the hot grill pan or grill and cook (turning once) until the shrimp are opaque and just cooked, approximately 1 ½ minutes per side. Place the cooked shrimp on a plate and cover tightly with aluminum foil.

Step 4: Grill the tortillas until slightly charred and move to a plate. Hold warm.

Step 5:To assemble, place several shrimps in the tortilla then top with cabbage, pickled onions, pickled jalapenos, avocado sleeves, cotija cheese, cilantro, and a drizzle of chipotle crema. Serve with a lime wedge.

Serves 4


Related Stories