Baja Style Shrimp Tacos
A southern California classic, grilled shrimp tacos couldn’t be quicker to prepare—and they happen to be very healthy at that.
2 pounds medium shrimp, peeled and deveined
2 tablespoons olive oil
the juice of one lime
1 teaspoon coarse salt
1 dozen corn tortillas
lime wedges for serving
cholula hot sauce (or your favorite hot sauce)
crumbled cotija or feta cheese (optional)
1. Preheat your grill over high heat.
2. Toss the shrimp together with the olive oil, lime juice and salt.
3. Grill until cooked through, about 2 minutes a side.
4. To serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.