These Shrimp Taco's with a Baja Cream Sauce are a popular recipe at our house, but they were made even easier and more delicious using McCormick Taco Skillet Sauce.
2ouncestaco saucewe used McCormick Taco with Chipotle & Garlic Skillet Sauce (hard to find)
8corn tortillas
For the Baja Sauce:
½cupplain yogurt
½cupmayonnaise
2ouncestaco saucewe again used McCormick Taco with Chipotle & Garlic Skillet Sauce
1tablespoonfresh lime juice
¼cupfresh cilantrofinely chopped
Optional:
Shredded lettuce
Red Onionchopped
corn niblets
black olives
capers
Avocadodiced
tomatoesdiced
cilantro or parsleychopped
Instructions
For Baja Sauce:
Add all ingredients to a blender and blend until combined. It should be pretty runny. It will thicken over time.
Refrigerate for at least 1 hour. The longer you let the flavors marry, the more amazing the sauce is, so don't be afraid to make it ahead of time. Just remember to refrigerate the remainder of the packet of McCormick Taco with Chipotle & Garlic Skillet Sauce too. I make my in the morning, giving it the whole day to sit and combine flavors in the fridge, then I come home and make the shrimp and dinner is ready in about 20 minutes.
For Shrimp:
In a large skillet, saute the olive oil and shrimp for about 2-3 minutes over medium heat or until the shrimp starts turning translucent in color.
Add a half packet of McCormick Taco with Chipotle & Garlic Skillet Sauce in the skillet and continue cooking for about 15 minutes. Remove and serve.
To Assemble:
Using flour or corn tortillas, layer the veggies and herbs you like on your tortilla.
Add the cooked shrimp on top and drizzle the Baja Cream Sauce over all of it.