These easy shrimp tacos are inspired by the seafood tacos in Baja California.
Combine tomatoes, 2 Tbsp.
lime juice, cilantro, onion, jalapeno, and salt in a medium bowl; toss to combine.
Whisk lime zest, the remaining 3 Tbsp.
lime juice, tahini, honey, and garlic in a small bowl.
Combine oil, cumin, coriander, and pepper in a large bowl.
Add shrimp and toss to coat.
Spread the shrimp on a large rimmed baking sheet.
Broil, flipping once, until the shrimp are pink and just cooked through, 4 to 6 minutes.
To assemble: Place 2 to 3 shrimp on each tortilla.
Top each with about 3 Tbsp.
salsa, 2 tsp.
tahini sauce, and 2 Tbsp.
Tip: Shrimp is usually sold by the number needed to make one pound.
For example, “21-25 count” means there will be 21 to 25 shrimp in a pound.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
