The BEST Baja Shrimp Tacos are savory, slightly crunchy, full of flavor, spicy, and just SO GOOD! They are made with cotija cheese, fresh cilantro, lime, crisp red onions, and smoky, creamy cabbage slaw. They are wrapped in a warm whole wheat tortilla. Anyone can enjoy these healthy tacos, whether it’s a simple dinner every night or a fun summer get-together with friends.
Everyone loves a good taco recipe, and now that the weather is getting warmer, I want tacos for dinner almost every night. This recipe for Baja Shrimp Tacos has been made over and over because it’s so simple, a little healthier, and SO GOOD. Not to mention, these tacos can be made in just 30 minutes (or less)!.
You can make them together for a quick and easy dinner during the week or set up a taco bar for a fun get-together with friends. Either way, you’ll definitely want these Baja Shrimp Tacos on your list of spring and summer recipe ideas!.
Large Cooked Shrimp – Any size of cooked shrimp works great. Make sure that the shrimp are cooked, deveined, tails off, and thawed out before starting this recipe!.
A healthy (and gluten-free) way to make these tacos is to use almond flour instead of all-purpose flour. However, all-purpose or whole wheat flour will work, too!.
Seasoning the shrimp: The seasoning is very important! Ancho chili powder, cumin, and a little salt and pepper give the shrimp a lot of flavor.
Plain Greek Yogurt – The base of the sauce is made from plain whole milk Greek yogurt. Light sour cream is another great option!.
And finally, vinegar! Apple cider vinegar gives the sauce a unique sour taste, but white wine vinegar works just as well.
Honey—A little honey (or agave syrup) makes the sour and spicy creamy sauce a little sweeter. It might sound crazy, but it really brings out the flavors in the slaw and ties the whole thing together in this recipe!
Chili powder (or regular chili powder if you don’t like spice) smoked paprika garlic and a little salt make this Baja sauce even better.
Cabbage shreds If you don’t have time to cut up the vegetables, you can buy a great slaw already made at Trader Joe’s!
Whole Wheat Tortillas—For this recipe, I used whole wheat tortillas, but regular flour tortillas, low-carb tortillas, or even corn tortillas would work just as well!
Baja shrimp tacos have become an incredibly popular dish, and for good reason! These tacos feature tender shrimp coated in flavorful Mexican-inspired seasonings, then nestled into warm tortillas and topped with a tangy cabbage slaw and creamy sauce. The combination of textures and flavors is simply amazing. Read on to learn all the ins and outs of how to make the best baja shrimp tacos at home!
Overview of Baja Shrimp Tacos
Baja shrimp tacos feature the following components
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Shrimp: The star of the show! Shrimp are coated in a mixture of spices then sautéed until lightly browned. Using pre-cooked shrimp helps cut down on cooking time.
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Tortillas: Soft corn or flour tortillas act as the vessel to hold all the tasty fillings. Warming the tortillas makes them nice and pliable.
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Cabbage Slaw: Thinly sliced cabbage and carrots are tossed in a creamy, tangy dressing to create the refreshing slaw.
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Sauce: A crazy-good sauce brings all the components together. It’s made from a blend of yogurt, lime juice, spices, and more.
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Toppings: Finish these tacos off with diced onions, cilantro, cotija cheese, salsa, guacamole, etc.
Once you learn how to put all these elements together, you’ll have an amazing shrimp taco recipe to add to your repertoire!
Ingredients Needed to Make Shrimp Tacos
For the Shrimp:
- 1 lb peeled, deveined shrimp (frozen or fresh)
- 1⁄2 tsp ancho chili powder
- 1⁄2 tsp cumin
- 1⁄2 tsp salt
- 1⁄2 tsp black pepper
- 1/3 cup almond flour (or all-purpose flour)
- 1 Tbsp avocado oil (or olive oil)
For the Sauce:
- 1⁄2 cup Greek yogurt
- 1 Tbsp apple cider vinegar
- 1⁄2 lime, juiced
- 1 Tbsp honey
- 1 tsp smoked paprika
- 1⁄2 tsp garlic, minced
- 1⁄2 tsp chili powder
- 1⁄2 tsp salt
For the Slaw:
- 1 cup shredded green cabbage
- 3⁄4 cup shredded red cabbage
- 1⁄2 cup shredded carrots
- 2-3 Tbsp taco sauce (from above)
For Serving:
- 4-6 taco-size tortillas
- Diced red onion
- Cotija cheese
- Chopped cilantro
- Lime wedges
Step-by-Step Instructions
Follow these simple steps to learn how to make awesome baja shrimp tacos:
1. Prepare the Shrimp
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Pat shrimp dry and place in a mixing bowl. Season with the ancho chili powder, cumin, salt, pepper, and almond flour. Toss to coat evenly. This adds lots of flavor!
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optionally place shrimp back into fridge for 10 minutes to allow the seasoning to rest and penetrate the shrimp.
2. Make the Sauce
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In a medium bowl, whisk together the yogurt, vinegar, lime juice, honey, smoked paprika, garlic, chili powder, and salt until combined.
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Set aside about 1/4 cup of sauce for drizzling over the finished tacos.
3. Make the Slaw
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In another bowl, mix together the shredded cabbage and carrots.
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Pour 2-3 Tbsp of the taco sauce over the slaw and toss to combine. This gives it wonderful creamy flavor!
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Set the slaw aside.
4. Cook the Shrimp
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In a skillet over medium heat, warm 1 Tbsp oil.
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Once hot, add the shrimp in an even layer and cook for 2-3 minutes per side until opaque and lightly browned.
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Remove shrimp from pan and set aside.
5. Assemble the Tacos
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Warm the tortillas in the microwave or on the skillet for 20-30 seconds until soft and pliable.
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Place 3-4 shrimp down the center of each tortilla.
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Top with the cabbage slaw, onions, cilantro, and cotija cheese.
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Drizzle with the reserved taco sauce.
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Serve tacos immediately with lime wedges on the side. Enjoy!
Tips for Making Perfect Baja Shrimp Tacos
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Use fresh, high-quality ingredients. This makes a big difference in the flavor!
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Pat shrimp very dry before seasoning so the coating sticks. Letting it rest in the fridge helps too.
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Cook the shrimp just until opaque and slightly charred. Don’t overcook.
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Warm up the tortillas before using. It makes them soft and pliable so they don’t crack.
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Use Greek yogurt for a creamy sauce with less calories than heavy sour cream.
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Add taco sauce directly to the slaw instead of as a drizzle for maximum flavor distribution.
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Customize toppings to your liking – avocado, mango salsa, jalapenos, queso fresco, and more!
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Swap out the protein with fish or chicken if you don’t eat shrimp. The rest of the recipe will work great!
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Make it vegetarian by using black beans, chickpeas, roasted veggies or cauliflower instead of shrimp.
Storing and Reheating Leftover Shrimp
Leftover shrimp and slaw can be stored separately in the fridge for 2-3 days. Reheat the shrimp in a skillet or microwave until warm throughout. The slaw may get watery, so drain off excess liquid before using.
For longer storage, individually freeze raw shrimp on a sheet pan then transfer to freezer bags once solid. Thaw in the fridge before using in recipes. Freeze extra slaw too!
Reheated shrimp is best served in fresh tacos with new slaw and toppings. The textures won’t be quite as nice after refrigerating, but the flavors will still taste delicious!
More Fun Ways to Enjoy Baja Shrimp
While shrimp tacos are amazing, try out these other ways to use the seasoned shrimp and sauce:
- Baja shrimp fajitas with peppers and onions
- Tostadas with shrimp, beans, lettuce, pico, cotija
- Shrimp quesadillas or enchiladas
- Shrimp burrito bowls
- Shrimp salad wraps or sandwiches
- Shrimp tacos salads
- Air fryer breaded shrimp appetizers
- Shrimp nachos or shrimp pizza
- Shrimp cocktail with spicy taco sauce
The possibilities are endless for how to enjoy these zesty Mexican-style shrimp! Whip up a batch soon.
So there you have it – a complete guide to making the best baja shrimp tacos at home, including tips and substitutes! With flavorful shrimp, creamy tangy slaw, warm tortillas and tons of toppings, these tacos are sure to become a new family favorite.
Coat the Shrimp
Pat the shrimp dry and coat them in a mix of Baja taco seasoning and almond flour.
Make Baja Shrimp Tacos
Heat up the tortillas, then layer the tacos with slaw, Baja shrimp, onion, cheese, cilantro, and leftover sauce. Add any other toppings you like and enjoy!.
Put cooked Baja shrimp in a container that won’t let air in. Refrigerate for 3–5 days or freeze for up to 3 months if you want to store or use leftovers.
To reheat the shrimp, put them on a sheet pan and heat them in the oven at 350 degrees F for 12 to 15 minutes, or until they’re warm. You can also heat them in the microwave, but the oven is better because the shrimp won’t get soggy.
My Over the Top BAJA SHRIMP TACOS, so crispy so flavorful ALL IN ONE BITE!
How to make Baja shrimp tacos?
Stir together the shredded red cabbage, chopped cilantro, and lime juice. Assemble the tacos using the cooked shrimp, slaw mixture, sliced avocados, and sour cream (if desired). Garnish as desired and enjoy hot! I hope you agree that these are the best Baja shrimp tacos you’ve ever had.
How do you make shrimp tacos with Old Bay Seasoning?
In a small bowl place the cabbage, cilantro, red onion, salt and lime juice. Toss together, making sure everything is coated well, set aside. In a medium sized bowl add the dried shrimp, Old Bay seasoning, cumin and garlic powder. Mix gently until all the shrimp are well seasoned then set the bowl aside.
How do you cook a shrimp taco?
In a large skillet saute the shrimp in the olive oil. Season with all of the seasonings. Cook over medium hight heat for 3-5 minutes until the shrimp is pink. Squeeze one lime on top. Then spoon the shrimp onto the tortillas and top with shredded cabbage, jalapenos, cilantro and cojita cheese. Serve with your favorite taco sides and enjoy!
How long do you cook Baja shrimp tacos?
Spray with cooking spray. Cook the shrimp for 6-8 minutes or until they cook all the through, flipping them halfway and spraying them with cooking oil on the other side. This Baja shrimp taco recipe was originally shared in June 2014. It has been updated with new pictures, easier directions, and mino r recipe tweaks in May 2021.