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Baja Shrimp Tacos are a great way to add some excitement to your Taco Tuesdays! These tacos are filled with perfectly seasoned shrimp, refreshing cabbage slaw, and a tasty sauce, all tucked into a warm tortilla. Ready in just 15 minutes, they're perfect for quick and easy weeknight dinners!
Why You'll Love This Baja Shrimp Taco Recipe
Baja shrimp tacos are my new obsession! Shrimp makes the perfect protein for tacos (like these buffalo shrimp tacos). It’s easy to season, juicy and flavorful, and full of protein!
These tacos are made with fresh shrimp, an array of spices, a flavorful sauce, and crunchy cabbage slaw served on a gluten-free tortilla. I like to use the Siete or Mission brand of tortillas but you can use whatever you want!
Embrace the number of ingredients in this recipe-it's surprisingly easy and fun to make and all of the spices truly make that Baja flavor come through. And if tacos are your thing, check out these blackened salmon tacos and these big mac tacos!
Ingredient Notes
Spiced Shrimp
- olive oil
- shrimp
- spices: Chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
Baja Sauce
- non-fat Greek yogurt – omit and use all mayo for dairy free.
- mayo
- fresh lime juice
- maple syrup
- spices: Paprika, chili powder, garlic powder, and salt.
Tacos
- coleslaw mix: Red cabbage, green cabbage, and carrots. Omit any sauce packet if one is included.
- fresh cilantro
- jalapeno
- feta cheese or cotija cheese
- gluten-free tortillas: I like Siete brand or Mission GF tortillas. You can use corn tortillas or flour tortillas.
See the recipe card below for exact ingredient amounts.
Step-by-Step Instructions
Step 1: Heat the olive oil in a large skillet over medium-high heat.
Step 2: Add the shrimp and spices.
Step 3: Sauté for2-3 minutes until the shrimp are pink and cooked through (no longer opaque). Remove and set aside.
Step 4: Add the sauce ingredients in a bowl.
Step 5: Mix until smooth.
Step 6: Add the bagged coleslaw mix to a bowl and pour half the sauce over top.
Step 7: Mix to combine.
Step 8: Heat your tortillas, then add some of the coleslaw mix to each one, followed by 4-5 shrimp. Drizzle with the sauce and add some fresh cilantro, jalapeno and cotija cheese to each one. Enjoy!
Expert Tips
- Nutrition facts are for 1 taco – assuming you have one tortilla, 4-5 shrimp, ⅛ of the coleslaw mix, and ⅛ of the total sauce.
- Use damp paper towels to wrap each tortilla in and warm in the microwave for 10 seconds. This ensures they don't get dried out.
- If using Siete tortillas, warm them on the stove until each side is golden brown.
- Shrimp cook fast so be sure to turn them over right as they start to turn pink and curl into a C shape. They'll continue to cook once they're removed from the heat so keep that in mind!
Serving Tips
Serve these baja shrimp tacos with some lime wedges, a side of Coconut Cilantro Lime Cauliflower Rice, and a Skinny Spicy Margarita!
Taco Toppings
Here are some ideas for extra baja shrimp taco toppings:
- Sour cream
- Chopped red onion
- A squeeze of lime juice or lime wedges on the side.
- Sliced avocado
- Pico de gallo
Storage Tips
Store all of the components of this recipe in separate containers.
Baja Shrimp
- For best results, flavor, and texture, I recommend eating your shrimp fresh and cooking more each time you make this recipe. If you do have any leftover Baja shrimp, let them cool completely at room temperature and then store them in an airtight container in the fridge for up to 3 days.
- To reheat, warm them on the stove in a little bit of olive oil over medium heat or in the oven at 350 degrees Fahrenheit for about 12 minutes.
- You can also freeze cooked shrimp in an airtight container or freezer bag for up to 3 months. Keep in mind that once shrimp is stored and reheated the texture may be a bit different to when they're freshly cooked.
Coleslaw
- If you have leftover coleslaw, store it in an airtight container, separate from the shrimp, in the fridge for up to 4 days.
Sauce
- Like the coleslaw, store any leftover sauce in a separate airtight container in the fridge for 3 – 5 days.
Recipe FAQs
Fresh or frozen shrimp will work fine, just make sure if you're using frozen shrimp you thaw them according to the package instructions. Choose the highest quality shrimp you can find for the best flavor and texture! I like wild caught Red Argentinian shrimp from Costco or Trader Joe’s.
When the shrimp turn into a pink/opaque color and has started to curl into a C-shape that is when it's done. Shrimp do not take long to cook, 1-2 minutes on each side so make sure to watch them closely.
More Easy Seafood Recipes
Gluten Free Fish and Chips
Quick & Easy Air Fryer Frozen Shrimp
The Best Blackened Mahi Mahi (Stovetop or Air Fryer)
Easy Baja Shrimp Tacos Recipe
Equipment
Ingredients
- 1 tbsp olive oil
- 2 lbs shrimp, peeled and deveined, tails removed, and thawed if previously frozen.
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
Sauce
- ½ cup non-fat Greek yogurt
- ½ cup mayo
- 2 tbsp lime juice
- 1 tbsp maple syrup, or honey
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp salt
Remaining Ingredients:
- 12 oz coleslaw mix, Red cabbage, green cabbage, and carrots. Omit any sauce packet if one is included
- fresh cilantro, chopped
- jalapeno, sliced
- ½ cup feta , or cotija cheese
- 8 gluten free tortillas, I like Siete brand or Mission GF tortillas
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp and spices. Sauté for2-3 minutes until the shrimp are pink and cooked through (no longer opaque). Remove and set aside.
- Combine the sauce ingredients in a bowl and whisk to combine.
- Add the bagged coleslaw mix to a bowl and pour half the sauce over top. Toss to mix. Save the rest of the sauce for drizzling.
- Heat your tortillas, then add some of the coleslaw mix to each one, followed by 4-5 shrimp. Drizzle with the sauce and add some fresh cilantro, jalapeno and cotija cheese to each one. Enjoy!
Notes
-
- Nutrition facts are for 1 taco – assuming you have one tortilla, 4-5 shrimp, ⅛ of the coleslaw mix, and ⅛ of the total sauce.
-
- Use damp paper towels to wrap each tortilla in and warm in the microwave for 10 seconds. This ensures they don't get dried out.
-
- If using Siete tortillas, warm them on the stove until each side is golden brown.
-
- Shrimp cook fast so be sure to turn them over right as they start to turn pink and curl into a C shape. They'll continue to cook once they're removed from the heat so keep that in mind.
- For best results, flavor, and texture, I recommend eating your shrimp fresh and cooking more each time you make this recipe. If you do have any leftover Baja shrimp, let them cool completely at room temperature and then store them in an airtight container in the fridge for up to 3 days.
- To reheat, warm them on the stove in a little bit of olive oil over medium heat or in the oven at 350 degrees Fahrenheit for about 12 minutes.
- You can also freeze cooked shrimp in an airtight container or freezer bag for up to 3 months. Keep in mind that once shrimp is stored and reheated the texture may be a bit different to when they're freshly cooked.
- If you have leftover coleslaw, store it in an airtight container, separate from the shrimp, in the fridge for up to 4 days.
- Like the coleslaw, store any leftover sauce in a separate airtight container in the fridge for 3 – 5 days.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This is honestly the perfect shrimp taco! 😍 Spice mix for shrimp was on point! We gobbled them up!
This sauce is so amazing!! Yum!!
So good!!!!
So delicious!!!
Thank you Ashley!
Amazing flavors! My husband and I will eat this again and again.
This is my go to recipe now! Easy & delicious!