When E.J. was in the Marines, he was stationed out in California for a number of years, and has a soft spot for Baja cuisine. On our very first trip together, he took me out to SoCal and introduced me to fish tacos (which seemed like a very strange concept at the time). After tasting Rubio’s, I was hooked, and fortunately a few places around Houston have started serving fish & shrimp tacos in the last 10 years.
For last night’s meal, I found inspiration from this Shrimp Taco Recipe from Paleo Grubs. I used almond flour instead of coconut flour in the tortilla but otherwise followed the tortilla instructions exactly. The tortilla’s came out pliable but sturdy – at least as good as the standard corn tortillas that typically are served.
For the shrimp, I simply melted a tablespoon of butter in a skillet (you can use ghee if preferred), added the shrimp and then about 2 tbsp of garlic powder, 1 tsp onion salt, 1 tsp cumin, and 1 tsp ancho chili powder. Mix and cook until shrimp are pink.
The cauliflower had a similar spice treatment, first I drizzled roasted garlic olive oil over the florets, then tossed them in about 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cumin, 1 tsp ancho chili powder, and 1/2 tsp salt. Then oven roast in a pan (or lined cookie sheet) for about 25 mins.
Finally, because the real thing always has a good baja sauce, I threw together a paleo version that went something like this:
- 1/3 cup paleo mayo
- 2 tbsp almond milk
- 1-2 tsp garlic powder (to taste)
- 1/2 tsp cumin
- 1/2 tsp ancho chili powder
Whisk everything together and refrigerate until ready to serve.
For taco toppings we had limes (for drizzling over the shrimp), shredded cabbage, finely diced onions, cilantro, avocado slices, and the baja sauce.