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Overhead view of baja shrimp tacos on a plate.
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5 from 3 votes

Baja Shrimp Tacos Recipe

Prepare this baja shrimp tacos recipe in minutes for a filling, nutritious meal that’s bursting with fresh flavor!
Prep Time20 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: baja shrimp tacos, shrimp, shrimp tacos, shrimp tacos recipe
Servings: 4 servings
Calories: 430kcal

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
  • 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

Notes

Storing : Store the shrimp and slaw in separate containers. Keep them in the fridge for up to 3 days. 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. To enjoy, warm the shrimp in the microwave or a skillet, and assemble the tacos as directed. 

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 34g | Protein: 33g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 201mg | Sodium: 1892mg | Potassium: 846mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2912IU | Vitamin C: 36mg | Calcium: 263mg | Iron: 2mg