DAEJA VU SHRIMP TACOS
Some places stay with you forever. Inspired by a memorable lunch near a charming California beach cottage, these grilled shrimp tacos combine fresh Pacific flavors, creamy chipotle aioli, crisp cabbage, Cotija cheese, and guacamole for an easy meal that tastes like a day by the ocean.
Ingredients
Ingredients
Shrimp
- 1 lb large shrimp peeled and deveined
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
Chipotle Aioli
- ½ cup mayonnaise
- 1 chipotle pepper in adobo finely chopped
- 1 tsp adobo sauce
- Juice of ½ lime
- Pinch of sugar to balance the heat and lime
Tacos
- 8 small yellow corn tortillas
- 2 cups shredded cabbage or slaw mix
- ½ cup crumbled Cotija cheese
- 1 cup guacamole
- ¼ cup chopped cilantro optional
- Lime wedges for serving
Instructions
Make the Chipotle Aioli
- Mix mayonnaise, chipotle pepper, adobo sauce, and lime juice until smooth.
- Refrigerate until ready to use.
Season the Shrimp
- Toss shrimp with olive oil, garlic, chili powder, smoked paprika, cumin, lime juice, salt, and pepper.
Grill
- Grill shrimp over medium-high heat for 2–3 minutes per side, until pink and cooked through.
Warm the Tortillas
- Warm tortillas on the grill, in a dry skillet, or over a gas flame until soft and pliable.
Assemble
- Spread each tortilla with chipotle aioli.
- Top with cabbage, grilled shrimp, Cotija cheese, guacamole, and cilantro.
- Serve
- Serve with fresh lime wedges.
Notes
- Fresh Pacific shrimp are ideal, but any large shrimp work well.
- For extra smoky flavor, grill the tortillas briefly over an open flame.
- Serve with a simple mixed green salad tossed in a lime vinaigrette.
- Fresh chopped mint is also a great addition to the cilantro