Easy Baja Shrimp Tacos Recipe
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!
Servings: 8 tacos
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
Serving: 1taco | Calories: 338kcal | Carbohydrates: 25g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 158mg | Sodium: 1485mg | Potassium: 267mg | Fiber: 6g | Sugar: 5g | Vitamin A: 488IU | Vitamin C: 18mg | Calcium: 149mg | Iron: 1mg