Baja Shrimp Tacos
Craving bold flavor fast? These easy Baja Shrimp Tacos are packed with seasoned shrimp, crunchy slaw, and creamy chipotle sauce—perfect for any night!
Ingredients
For the Shrimp:
- 1 pound raw shrimp peeled and deveined; medium or large
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- Juice of 1 lime
For the Chipotle Sauce:
- ½ cup mayonnaise
- 1 tablespoon lime juice fresh
- 1 tablespoon adobo sauce from canned chipotle peppers
- 1 teaspoon honey optional, for balance
- Pinch of garlic powder
For the Slaw:
- 2 cups shredded green cabbage
- ½ cup shredded purple cabbage optional for color
- 1 tablespoon lime juice
- 1 tablespoon mayonnaise or Greek yogurt
- Pinch of salt
For Assembling:
- 8 small corn tortillas or flour, if preferred
- ¼ cup crumbled cotija cheese optional
- Lime wedges for serving
- Fresh cilantro chopped (optional garnish)
Optional Add-Ins:
- Sliced avocado or guacamole
- Pickled red onions
- Extra chipotle sauce for drizzling
Instructions
Step 1: Prepare the Chipotle Sauce
- In a small bowl, whisk together the mayonnaise, lime juice, adobo sauce, honey (if using), and a pinch of garlic powder.
- Taste and adjust for heat or sweetness.
- Set aside in the fridge to chill while you cook the shrimp.
Step 2: Season the Shrimp
- Pat the shrimp dry with a paper towel. Place them in a medium bowl and drizzle with olive oil.
- Add the chili powder, garlic powder, paprika, cumin, salt, pepper, and lime juice.
- Toss well to coat the shrimp evenly.
Step 3: Cook the Shrimp
- Heat a skillet over medium-high heat. Add the seasoned shrimp in a single layer.
- Cook for 2–3 minutes per side, or until the shrimp are pink, firm, and opaque.
- Remove from heat and set aside.
Step 4: Make the Slaw
- In a separate bowl, combine the shredded cabbage, lime juice, mayo, and a pinch of salt.
- Mix well until lightly coated and crisp. Set aside.
Step 5: Warm the Tortillas
- Warm your corn tortillas in a dry skillet for about 30 seconds per side, or until soft and slightly charred.
- Keep them covered with a clean towel to stay warm.
Step 6: Assemble the Tacos
- Place a spoonful of slaw on each tortilla.
- Top with 3–4 shrimp, a drizzle of chipotle sauce, and a sprinkle of cotija cheese and cilantro, if desired.
- Serve with fresh lime wedges on the side.
Notes
Nutrition Information
-
- Calories: 370 kcal
- Total Fat: 21g
- Saturated Fat: 3.5g
- Cholesterol: 155mg
- Sodium: 600mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 26g