This baja shrimp tacos recipe features tender, boldly seasoned shrimp, crisp slaw, and a zesty avocado mash. Stuffed into corn tortillas and topped with creamy cotija cheese and cilantro, they’ll be your new favorite warm-weather meal!
One bite of these baja shrimp tacos, and you’ll feel like you’ve been transported to a tropical island getaway. However, instead of having to go through the trouble of rounding up the family and catching a plane, you can make them from the comfort of your home.
With several components, they may look complicated, but the truth is that they come together in minutes. That means you can whip up a batch or two in no time for a restaurant-worthy meal that's perfect for weekend get-togethers, weeknight dinners, and every occasion in between. Your guests will think you spent hours in the kitchen preparing, but your secret is safe with me!
If you’re looking for more ways to use shrimp, check out my firecracker bang bang shrimp and this Cajun shrimp rice skillet recipe, too!
Jump to:
- What is Baja Shrimp?
- Baja Shrimp Recipe Ingredients & Notes
- How to cook shrimp for Shrimp Tacos
- How to make Baja Shrimp Tacos
- Baja Shrimp Variations
- Tips for Shrimp Baja Tacos
- What goes well with shrimp tacos?
- Baja Shrimp Taco storage
- Shrimp Baja Tacos Recipe FAQs
- For more easy recipes, check out my:
- Recipe
- Reviews
What is Baja Shrimp?
- High-protein and made with healthy fats
- Naturally gluten free
- Easy to customize with all your favorite toppings
- Leftovers keep well to enjoy the next day
Baja Shrimp Recipe Ingredients & Notes
Slaw
- Veggies - Green and purple cabbage, matchstick carrots, and red onion form the base of the slaw adding lots of color, nutrients, and a satisfying crunch.
- Cilantro - Adds a fresh, peppery taste.
- Greek yogurt - Make sure you use plain flavored yogurt. This takes the place of mayonnaise, replicating the same creamy texture with less fat and more protein.
- Agave - Used to add a hint of sweetness. Honey works well, too.
- Lime juice - Helps cut through some of the heaviness of the yogurt, creating a well-rounded flavor.
- Hot sauce - Use as little or as much as you’d like for a bit of heat.
Shrimp
- Shrimp - Wild caught is best when it comes to shrimp. Use fresh or frozen. Either works for this baja shrimp tacos recipe. Just make sure they are thawed before use.
- Lime juice - Adds a bright citrus flavor and helps tenderize the protein.
- Seasonings - Chili powder, paprika, sea salt, cumin, and garlic powder combine to create the quintessential baja taste.
- Oil - I like to use olive oil or avocado oil to coat the skillet and prevent the shrimp from sticking.
Avocado mash
- Avocado - Forms a creamy base and adds a rich source of healthy fats.
- Lime juice - Used to balance the heavy flavor of the fats and prevents the avocado from browning.
- Seasonings - Sea salt, garlic powder, and chili powder combine to add a warm, slightly savory flavor.
To assemble
- Tortillas - I prefer to use corn tortillas for a bit of crunch, but any tortillas you like best will work.
- Cheese - Top your baja shrimp tacos with a sprinkle of Cotija cheese for an extra creamy texture.
- Cilantro - Embrace the fresh elements of these tacos and make them picture-worthy with fresh cilantro sprinkled on top.
What kind of cheese for shrimp tacos?
Cotija cheese is a mexican crumbling cheese that pairs flawlessly with shrimp tacos. It has a firm texture with a subtle saltiness.
If you can’t find cotija cheese, feta is the next best thing with it’s sharp flavor a crumbly texture.
How to cook shrimp for Shrimp Tacos
Shrimp are fairly easy to cook and don’t take much time. I recommend cooking them on the grill or in a skillet. Cast iron skillets are great for this!
You will know when the shrimp are done cooking when they are fully pink and no longer a gray blue color. They should be stiff in texture, too.
How to make Baja Shrimp Tacos
The different components of this baja shrimp tacos recipe come together extremely quickly. All you’ll need are a few bowls and a large skillet!
Step 1: Prepare the slaw. In a large bowl, combine the vegetables for the slaw. In a second bowl, mix together the rest of the slaw ingredients to form a creamy dressing.
Reserve part of the mixture, and pour the rest over the veggies. Toss to combine. Then, cover the bowl, and store it in the fridge.
Step 2: Cook the shrimp. In a large bowl, toss together all the ingredients for the shrimp except for the oil.
Heat the oil in a large skillet. Cook the shrimp on both sides, flipping them over halfway through. Once they’re opaque, remove the shrimp from the skillet, and set them aside.
Step 3: Make the avocado mash. In another bowl, mash the avocado until it is smooth and no clumps remain. Add the remaining ingredients, mixing to incorporate them evenly.
Step 4: Serve. Warm the tortillas in the microwave or on a skillet. Finally, assemble your baja shrimp tacos with all your preferred toppings, and enjoy!
Baja Shrimp Variations
- Switch up the protein with steak, shrimp, or tofu for a vegetarian option.
- Add sliced jalapeños to the slaw for extra heat.
- Add some mango slices to the slaw mixture for an added bit of sweetness.
Tips for Shrimp Baja Tacos
- Make sure to use finely chopped cabbage for the slaw. This is best on top of the tacos because it’s easier to bite into.
- Allow the slaw to chill for at least 15 minutes in the fridge. This ensures the cabbage will soak up the sauce flavors.
- Medium to large-sized shrimp are best for this baja shrimp tacos recipe. Smaller shrimp won’t provide enough flavor, and colossal shrimp are too big to enjoy on a taco.
- The key to a great taco is fresh flavor! This means fresh lime juice and cilantro are best.
What goes well with shrimp tacos?
There are numerous side dishes to pair with shrimp tacos. An easy guacamole or a fresh salsa are a classic option. Refried beans or a mexican side salad are also great accompaniments.
Of course, it’s hard to serve tacos with out a jalapeno margarita (or a margarita mocktail).
Baja Shrimp Taco storage
If you have leftovers, store the shrimp and slaw in separate containers. Keep them in the fridge for up to 3 days. When ready to enjoy, heat up the shrimp in the microwave or on a skillet until warm. Then, assemble the tacos as directed. Because I don’t recommend storing the mashed avocado, you can either add new slices of avocado to the tacos or prepare a new batch of the mashed avocado mixture.
Shrimp Baja Tacos Recipe FAQs
The flavor combination originated in Baja, California and typically boasts a handful of Mexican spices like cilantro, chili pepper, and maybe some jalapeño with creamy mayonnaise or yogurt.
These tacos have some chili powder and hot sauce in them which provides mild heat. You can omit the hot sauce if needed to make them less spicy.
Yes, a flaky white fish makes a great baja taco! I recommend cod, mahi mahi or even sea bass.
Baja sauce is creamy with a hint of spice and can be slightly tangy.
Not that spicy. It’s a mild spice that won’t leave you sweating.
Corn tortillas are the authentic type of tortilla to use in tacos and with it’s minimal ingredients, I prefer them over flour. Of course, the choice is a personal one!
For more easy recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!,
Recipe
Baja Shrimp Tacos Recipe
Equipment
- 4 Large Bowls
Ingredients
For the Slaw
- 1 cup green cabbage - shredded
- 1 cup purple cabbage - shredded
- ½ cup matchstick carrots
- ¼ cup red onion - diced
- ¼ bunch cilantro - about ¼ cup leaves
- ⅔ cup greek yogurt - plain, substitute dairy free yogurt or mayo for a dairy free option
- 2 tablespoon agave - or honey
- 2 tablespoon lime juice - about ½ lime
- 1 teaspoon hot sauce - optional, for heat
- ½ teaspoon sea salt
For the Shrimp
- 1 lb shrimp - peeled and deveined
- 2 tablespoon lime juice - about ½ lime
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 2 tablespoon oil - for cooking, I like to use olive oil or avocado oil
For the Avocado Mash
- 1 avocado
- 2 tablespoon lime juice - about ½ lime
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
To Assemble the tacos
- Corn tortillas
- Cotija cheese - to top, optional
- Cilantro - to top, optional
Instructions
- Prepare the slaw by adding the cabbage, purple cabbage, matchstick carrots, red onion, and cilantro leaves to a large bowl. Toss gently to combine.1 cup green cabbage, 1 cup purple cabbage, ½ cup matchstick carrots, ¼ cup red onion, ¼ bunch cilantro
- In a separate bowl, mix together the greek yogurt, agave, lime juice, hot sauce, and sea salt until well combined. Reserve about ¼ cup for extra sauce to drizzle on top of the tacos.⅔ cup greek yogurt, 2 tablespoon agave, 2 tablespoon lime juice, 1 teaspoon hot sauce, ½ teaspoon sea salt
- Add the remaining yogurt mixture to the bowl with the slaw ingredients and toss well to coat. Place a lid or some plastic wrap over the bowl and let the slaw chill in the fridge while you prepare the rest of the tacos.
- In a large bowl, add the shrimp, lime juice, chili powder paprika, sea salt, cumin, and garlic powder. Toss well to coat the shrimp.1 lb shrimp, 2 tablespoon lime juice, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon sea salt, ½ teaspoon cumin, ½ teaspoon garlic powder
- Heat a large skillet over medium heat with the oil. Once the oil is shimmering, add the shrimp to the skillet and cook, stirring occasionally, until the shrimp are cooked through (about 3 - 4 minutes). Remove the skillet from the heat and set aside.2 tablespoon oil
- Make the avocado mash in a separate bowl by mashing the avocado with the lime juice, sea salt, garlic powder, and chili powder.1 avocado, 2 tablespoon lime juice, 1 teaspoon sea salt, ½ teaspoon garlic powder, ½ teaspoon chili powder
- Warm the tortillas up in the microwave for 10 seconds or on a skillet on the stove until soft and warm. Assemble the tacos by spreading the avocado mash on top of a tortilla first, followed by a spoonful of slaw, 4 - 5 shrimp, a drizzle of extra sauce and any taco toppings you want like cotija cheese and cilantro.Corn tortillas, Cotija cheese, Cilantro
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