KANSAS CITY, Mo. -- Skip the usual ham and egg casserole this Easter, and spice things up with a Tex-mex Easter brunch.
Assistant general manager of Chuy's Olathe location, Tanner Scott, demonstrates how to make shrimp baja tacos in the video above. He says they go great with margaritas.
Chuy's is located on the Country Club Plaza, right off JC Nichols Parkway. There will soon be a location in Olathe, as well, off Strang Line Road.
Baja Tacos with Grilled Shrimp
Flour Tortillas 8 (2x 4 plates)
Shrimp 16oz (8x 2 ounce fillets, 2 per taco)
Garlic Salt Sprinkle
Black Pepper Sprinkle
Shredded Red Cabbage 16oz bag
Cilantro 1 bunch
Creamy Jalapeño Sauce 8 ounces
Prepare your flour tortillas by reheating them in a skillet on med-lo heat
Add a row of shredded red cabbage to the center. It should be approximately ½ a fist-full
Pull some fresh cilantro leaves off the stem and sprinkle on top of the red cabbage
Prepare your at home grill for grilling the shrimp
Season the shrimp with a sprinkle of garlic salt and ground black pepper
Place the shrimp on the grill for 3 minutes on each side
Add the shrimp to your taco – Each taco will hold about 4 ounces of fish, with each fillet weighing about 2 ounces.
Drizzle the fish with Creamy Jalapeño Sauce
Two tacos per plate. Fold the tacos at the center
Slice your lime in half and cut the half into wedges to serve on the side
Served with Green Chile Rice and refried beans on the side
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