I’ve been making these shrimp for over a decade. They’re known around these parts as “Maggie’s Shrimp” and are requested by a friend at all BBQs and by Brad most Fridays in Summer. We serve them taco night style with a pile of tortillas and various toppings. The only truly critical topping is our Chipotle Baja Sauce. A creamy, spicy, magical sauce that tastes good on just about anything (including spoons and fingers) but best on tacos
Maggie Beauty.
The crazy green tortillas pictured here are Nopaltillas, tortillas made from organic cactus. They taste like vegetable-flavored corn tortillas. Not bad but I’m not sure I’d recommend them. Flour tortillas are my favorite with this dish but I have a gross of Nopaltillas in the freezer so here we are. The nutritional information below is for corn tortillas based on the assumption that people relying on the nutritional information are too health conscious to eat flour tortillas
for warm/ humid climate.
Shrimp Fajita Tacos OverheadSkip the tortillas and serve these wrapped in lettuce for a paleo, gluten-free version. We love them served with a side of black beans – another excellent vessel for Chipotle Baja Sauce.
These pair very well with Mexican beer and margaritas. They are seriously delicious and you should make them next Friday
Korean Skin Care Product.
