Baja Shrimp Tacos

5 from 1 vote

Baja shrimp tacos are the ultimate combo of tender, perfectly seasoned shrimp, crunchy slaw, and a creamy, flavorful sauce. The perfect easy weeknight meal!

Prep Time8

Cook Time5

Total Time13

Course: dinner, fish, lunch, Main Course, main dish, tacos

Cuisine: American, Mexican

Diet: Low Fat

Servings: people

Calories: 498kcal

Author: Sarah Jenkins

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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