Baja Shrimp Tacos – a fun twist on taco night based on Red Robin’s recipe. Slightly spice shrimp with a chipotle lime sauce!
A couple weeks ago we went out to lunch to celebrate my husband’s birthday. We were at Red Robin, and they had a display for baja shrimp tacos, that sounded interesting. My husband asked if I could make them at home? I could try, based on the description, but seeing as now neither of us has tasted them, it would be a little tricky. So I got out my phone, took a picture of the display, and used that to make the tacos.
The description for their Baja Shrimp Tacos said “Ancho-seasoned sauteed shrimp wrapped into three flour tortillas. Topped with fresh avocado slices, shredded cabbage, diced tomato, and drizzled with a chipotle lime sauce.” Well, I came up with something we both really liked. I have no idea how it compares. Probably not even close, because I didn’t use all the butter and oil that I am sure they did. This was relatively healthy, and a quick dinner. Lots of flavor from the shrimp and the sauce. My sauce ended up a little spicy, so if you aren’t big on heat, cut down on the amount of peppers in the sauce.
Mix up your boring taco night and make these baja shrimp tacos instead. You can serve on flour or corn tortillas, whatever is your favorite. And you can adjust the heat level for your family! Top with whatever your favorite toppings are, and you family will be impressed!
- 1 pound shrimp , peeled, deveined and tail removed
- 2 tsp olive oil
- 1/2 tsp garlic powder
- 1 tsp ancho chili powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup mayo (I used low fat)
- 1/4 cup sour cream (I used fat free)
- 1 whole chipotle in adobo pepper , chopped
- 1 tsp adobo sauce
- 1 Tbls fresh lime juice
- 1 small tomato , diced
- 1 avocado , sliced
- cabbage , sliced
- flour tortillas
In a large plastic bag combine garlic powder, chili powder, black pepper, cayenne pepper, shrimp, and 1 tsp olive oil. Mix thoroughly, and marinate for 20 minutes.
For the sauce combine mayo, sour cream, chipotle pepper, adobo sauce, and lime juice. Mix well, set aside until ready to serve. You will probably have leftovers of this sauce.
In a large skillet over medium high heat, heat 1 tsp of olive oil. Saute shrimp until cooked through. About 5 minutes total.
To serve: Fill a tortilla with cabbage, shrimp, tomatoes, avocados, and top with chipotle sauce.