sauce:

1/2 cup mayonnaise

1/2 cup plain yogurt (NOT greek)

1 tsp fresh dill

1 lime, juiced

Mix together, serve with your tacos.

Literally a Baja, MX tradition.

Honestly, I can get cotija cheese, but I find it basically flavorless. I’d rather use feta or a jack blend any day.

I mean, I’d eat it if you sat it down in front of me. But:

You definitely shot yourself in the foot with all the dairy, as far as I’m concerned. That’s a pretty dense, hearty topping for an otherwise light, vibrant shrimp dish.

I’d either do cream or cheese, but not both. I think about the slaw being the main attraction whenever I do shrimp tacos, and I like a nice fresh zap to mine.

My cabbage slaw is basically:

• 1 cup purple cabbage, shredded
• Half a red bell pepper, thin strips
• Half a carrot, thin strips
• 3-4 green onions, sliced thinly
• 1/2 cup of cilantro(parsley if you have the soap gene), finely chopped

Toss that together with the juice of a lime(2 tbsp) and a tablespoon of good, fruity olive oil. Add salt and pepper to taste and that’s it. Let those veggies shine, bud!

Only suggestion I would make is to swap the flour for corn tortillas. Maybe add some pico de gallo.

I usually wet the tortillas a bit, which helps bring out their flavor. Also, I often stick some toothpicks in them to hold the whole thing together, then toast a little in device of choice (toaster oven, air-fryer, etc). A little oil lightly basted on the outside helps add some subtle crispness.

Overall, my basic approach to tacos is-- whatever tastes good together is vastly more important than trying to make them any particular ‘traditional’ way. That said, sauce is almost always a critical element, and dry tacos can suck it.

looks delicious! I’d love a plate. =)

how did you like it?