Chef Kelli's Baja Shrimp Tacos - FOX 35 News Orlando

Chef Kelli's Baja Shrimp Tacos

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(WJBK) -

It's always good to have Chef Kelli Lewton from 2 Unique Caterers and Event Planners in the Fox 2 Kitchen.  On Friday she made Baja Shrimp Tacos.  Follow along with the recipe below.

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Chef Kelli's Baja Shrimp Tacos

·    2 tablespoon olive oil
·    1 tablespoon chili powder
·    1 tablespoon chopped cilantro
·    ¼ teaspoon red pepper chili flakes
·    Juice of 1 lime   
·    ½  teaspoon sea salt
·    1 &1/2 pounds medium shrimp size 21/25 or 16 20, peeled and deveined
·    8 corn or flour  tortillas
 Salsa Verde with Avocado:
·    ½  small Spanish onion, chopped course
·    ¼  pickled  jalapeno
·    1 garlic clove, smashed
·    4-5 medium tomatillos, (or 8-10 oz. canned) coarsely chopped
·    1 large avocado, peeled, seeded, and cut into chunks
·    ¼  cup roasted corn kernels
·    1 1/2 teaspoon sea salt
·    1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Baja Garnish:
·    Shredded white cabbage or iceberg lettuce
·    Small bottles of hot sauce (optional)
·    Cooked crumbled chorizo
·    Thinly sliced red onion
·    Chopped cilantro leaves
·    Crema or sour cream
·    Lime wedges


Salsa Verde with Avocado & Roasted Corn
Course puree; onion, jalapeno, tomatillos and garlic in a food processor or with immersion stick blender. (leave chucky). Stir in diced avocado, corn, cilantro and season to taste.

Baja Shrimp
Pre Heat BBQ grill to medium. Toss shrimp with; lime juice, chili powder, olive oil and seasoning. Skewer shrimp on small wooden bamboo skewers, divide amongst 8 bamboo sticks. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

You can heat tortillas quickly on grill to give them a little char and or wrap in damp paper towel and  heat in micro wave until warm 45 -70 seconds. Present shrimp, salsa and Baja garnishes on platter .

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