Purple Tacos!
Baja Girl
I grew up in Ensenada, Baja California in México. Fish and shellfish were part of my diet since I can remember. My mom taught me how to make fantastic fish and shrimp tacos, only they were battered and deep fried.
Healthyfied
I decided to make a healthy version of those tacos I used to make/eat before. The reason I used cabbage instead of lettuce because in that’s how they top them in Baja, onion and tomato (some use pico de gallo) and “crema” which is in fact, mayo diluted with milk.
Air Fryer
I used my air fryer because it was fast but you can use a grill or even pan fry it. You don’t even need to do the skewers but I thought it was fun to make.
Rubbery Shrimp
Be sure not to overcook the shrimp otherwise it will be rubbery. The shrimp will be ready as soon as it changes color. For the record you can also use green cabbage but it won’t be as colorful. Remember to use the garlic jalapeño seasoning for that yummy spicy kick. Order it here
Shrimp Tacos
Ingredients
- 251 g Raw shrimp
- 72 g Pico de gallo
- 58 g Red bell peppers
- 31 g Green bell peppers
- 24 g Purple onion
- 115 g Purple Cabbage
- 13 g Primal Kitchens Mayonnaise
- Garlic jalapeño seasoning (to taste)
Instructions
- Season the shrimp to taste
- Cut the peppers in squares
- Season the veggies too
- Place all your ingredients on the table
- Make the skewers
- Put the skewers in the air fryer and cook 7 mins at 450°F on air fry setting
- Cut the cabbage leaves into three "tortillas"
- Place the cooked shrimp and veggies on top of the cabbage leaves
- Add pico de gallo on top
- Top with the mayo that has been previously mixed with a bit of your choice of milk or water.
- Add a squirt of lime to finish it or hot sauce if you wish.
Notes
- You can also use the grill for this.
- Another option is to make it pan fried
Nutrition Information:
Serving Size:
564 gAmount Per Serving: Calories: 349 kcal
