Baja shrimp tacos are the ultimate combo of tender, perfectly seasoned shrimp, crunchy slaw, and a creamy, flavorful sauce. The shrimp are coated in a smoky spice blend and cooked to golden perfection, while the slaw and toppings add the perfect balance of texture and flavor. Perfect for Taco Tuesday, or any busy weeknight when you need a quick dinner!
Living in Colorado, we have our fair share of great Mexican food. Enchiladas, loaded steak nachos, carnitas burritos, street corn chicken rice bowls, mole tacos, skirt steak tacos - all are served up on the regular at our house. But one of my absolute favorite types of tacos is Baja shrimp. And, while my poor little landlocked state may not be known for its fresh seafood, we do occasionally find out-of-this-world shrimp or fish tacos that make my head spin.
Luckily, it's also super easy to make baja shrimp tacos at home. The best part? This meal is so easy, you can have it on your table in under 15 minutes.
Key Ingredients
The ingredients here are pretty much what you'd expect for a shrimp taco recipe. Here's what you'll need:
- Shrimp. Large succulent shrimp or jumbo shrimp work best, and they take on a ton of flavor from the spice rub. You can also use frozen shrimp for this baja shrimp recipe - just thaw completely before cooking. (Tip: I often forget to take my shrimp out of the freezer in advance, but a quick rinse under some cool water helps to thaw them quickly!)
- Spices. A blend of garlic powder, chili powder, smoked paprika, ground cumin, and black pepper adds a great savory flavor and a nice kick to the shrimp.
- Cabbage slaw. Cabbage gives these tacos a great crisp, refreshing crunch. Adding the sauce to the cabbage makes this almost like a Mexican coleslaw and tastes so good with the shrimp.
- Baja sauce. Made from sour cream, mayo, adobo sauce, and a touch of honey, this creamy sauce has just the right amount of tang. Delicious when added to the cabbage mixture and also great for drizzling over the top of these seafood tacos.
- Tortillas. Corn tortillas give you that classic Baja-style taco, but flour tortillas work if you prefer a softer bite. If using corn, a trick I've learned is to double up on the tortillas. Corn tortillas tend to be much more fragile than flour and can break easily, but doubling up makes them much more stable and less likely to fall apart.
- Toppings. The sky's the limit here for toppings so use what you like! Pickled red onions, avocado, cotija cheese, and fresh cilantro are all some of our favorites that bring these tacos to life. Add sliced jalapenos for a bit of heat!
How To Make Baja Shrimp Tacos
Making these baja shrimp tacos is a breeze - they're the perfect thing for busy weeknights. Here's how to do it.
Make the Baja sauce. In a medium bowl, whisk together sour cream, mayo, adobo sauce, lime juice, salt, cumin, and honey. Stir until smooth and creamy.
Make the crunchy cabbage slaw. Add half of the Baja sauce to the cabbage mixture and toss well to combine. Reserve the remaining sauce to use as a topping for the tacos. (Note - I always just buy the premade coleslaw mix to make this recipe super quick, but if you want to make your own by mixing shredded green and red cabbage and shredded carrot, that's great too.)
Season the shrimp. In a large bowl, toss your shrimp with garlic powder, chili powder, smoked paprika, ground cumin, salt, pepper, onion powder and olive oil. Make sure all the shrimp are evenly coated with every drop of the spice mix.
Cook the shrimp. Heat a large skillet over medium heat. Once the skillet is hot, add the shrimp in a single layer. Let them cook undisturbed for about 2 to 3 minutes until they turn golden brown on the bottom. Flip them over and cook for another 2 minutes on the second side. When the shrimp are cooked through and slightly crispy, transfer them to a paper towel-lined plate.
Assemble the baja shrimp tacos. Warm up your tortillas-either corn or flour-in a skillet. Top with shrimp, a scoop of the cabbage slaw, pickled red onions, and avocado slices. Crumble some cotija cheese on top and finish with fresh cilantro and jalapenos if you like things spicy. Serve with lime wedges for squeezing over the tacos. I also love adding a drizzle of homemade lime crema!
Variations and Substitutions
One of the best things about this recipe is that it's super adaptable to your tastes, or even just what you have on hand. Here are some ways to mix it up.
- Change out the tortillas. As mentioned, I se corn tortillas for a traditional Baja-style taco. But, you can go with flour tortillas if you prefer a softer bite.
- Lighten up the sauce. Swap out the sour cream for Greek yogurt to lighten up the Baja sauce, or try chipotle mayo for a smoky kick.
- Try different taco toppings. Here's where you can get really creative so don't be afraid to mix things up-try pico de gallo, mango salsa, guacamole, or queso fresco for more variety.
- Make crispy shrimp instead. While breading and frying shrimp take a bit of extra time, they are equally as delicious and go great in this recipe. Try using this method for making tempura shrimp for a crunchier bite.
- Add some extra heat. Make spicy shrimp by adding a bit more chili powder or some cayenne pepper to the seasoning mixture. You can also make the Baja sauce a bit spicier by adding a dash of sriracha sauce.
- Make it a bowl! You can turn this easy recipe into taco bowls if that's more your thing. I like to add a bed of rice, the shrimp, the slaw, a drizzle of the spicy sauce, and all the toppings. Serve with chips on the side.
Frequently Asked Questions
Absolutely, and it's what I use often if I can't find fresh shrimp around me. Just thaw the shrimp completely and pat them dry before seasoning them.
You can warm tortillas over an open flame on your stovetop (be careful here - they can burn quickly!), or heat them in a dry skillet over medium heat (my preferred method). Once warmed, keep them wrapped in a clean kitchen towel until you're ready to serve.
Yes, you can make the Baja sauce and slaw in advance. Just store them in the fridge. Cook the shrimp right before serving so they stay juicy and fresh. Assemble the tacos just before eating for the best results.
Serve them with black beans, rice (this easy Mexican rice can be made in the instant pot!), or a side of Mexican street corn. A simple green salad or chips and salsa also make great sides.
Store the shrimp, sauce, and slaw separately in airtight containers in the fridge. Reheat the shrimp in a skillet before assembling leftover tacos to keep them from getting soggy.
If you make this Baja shrimp taco recipe, let me know what you think of it in the comments below. And don't forget to tag me with a pic @frontrangefed on Instagram so I can see your masterpiece!
More Easy Weeknight Dinners
- Easy Chicken Tamale Pie
- Beef and Bean Cornbread Casserole
- Tempura Shrimp Recipe
- Fast and Easy Fajita Nachos
- Spicy Chorizo Tacos
- Vampire Tacos
- Chocolate Chicken Tacos
- Chicken Enchiladas With Red Sauce
Recipe
Baja Shrimp Tacos
Ingredients
For the Baja sauce
- ½ cup sour cream
- ¾ cup mayonnaise
- 1 tablespoon Adobo sauce
- 2 teaspoon lime juice
- ¼ teaspoon salt
- ¼ teaspoon cumin
- 1 tablespoon honey
For the cabbage slaw
- 2 cups cabbage slaw coleslaw mix
For the shrimp
- 2 lbs shrimp
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ tsp ground cumin
- ⅛ teaspoon salt
- ½ teaspoon chili powder
- ¼ tsp black pepper
- ½ teaspoon onion powder
- 1 tbsp olive oil
For Serving
- tortillas
- ½ cup pickled red onoin (see note)
- 1 avocado chopped
- ½ cup Cotija cheese
- ¼ cup cilantro
- 1 jalapeno thinly sliced
- 1 lime sliced into 8 pieces
Instructions
- Make the sauce by combining all the ingredients - sour cream, mayo, adobo sauce, lime juice, salt, cumin, and honey - in a small bowl. Whisk well to combine.
- Add ½ of the sauce to the cabbage slaw and mix well to combine. Reserve the rest of the sauce to serve with your tacos.
- In a small bowl, combine the shrimp seasoning - garlic powder, paprika, cumin, salt, chili powder, black pepper, onion powder and olive oil. Season the shrimp by tossing them with the spicy mixture until they are well coated.
- Cook the shrimp. Heat a skillet over medium heat. Once the skillet is hot, add the shrimp in a single layer and cook for 2-3 minutes before flipping the shrimp and cooking for 2 minutes more. Once the shrimp are fully cooked, remove them from the skillet and place on a paper towel-lined plate.
- Assemble the tacos. Warm the tortillas, add a small scoop of shrimp, and top with the slaw and your choice of toppings. Avocado, pickled red onion, cotija cheese, cilantro, and jalapenos are all favorites. Drizzle extra sauce if desired and top with a squeeze of lime juice before serving.
Notes
- If you don't have pickled onions on hand, they're easy to make. Slice up a red onion and put the slices in a jar. Create a mixture of 1 cup white vinegar and 1 tablespoon white sugar and pour it over the red onion, making sure to cover the onion completely. Let sit for at least 20 minutes, while you make the tacos.
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Mark says
These are delicious! Such great flavor and they were easy to make. Thanks for the reicpe!
Sarah Jenkins says
Thank you Mark!