Baja Shrimp Tacos
These Baja shrimp tacos bring together smoky skillet shrimp, crunchy lime slaw, creamy chipotle sauce, and warm corn tortillas. They are bright, quick, and easy enough for a weeknight dinner.
- Total time
- 28 min
- Yield
- 4 servings, 2 tacos each
- Difficulty
- Easy
Prep 20mCook 8mMexican-AmericanMain Course
Baja-style tacos are all about contrast. You want warm seafood, cool slaw, a creamy sauce, and a squeeze of lime in every bite.
This version keeps the method simple. The shrimp cook in a hot skillet in just a few minutes, while the cabbage slaw and chipotle sauce add crunch and tang without much work.
Use corn tortillas for a classic flavor and a naturally gluten-free base. If you are cooking for people with gluten allergies, check the tortilla label to be sure they were made in a gluten-free facility.
01What you'll need
Ingredients
20 items · 4 servings, 2 tacos each
- 1 pound large raw shrimp, peeled and deveined, tails removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt, for the shrimp
- 1/4 teaspoon black pepper
- 3 cups finely shredded green cabbage
- 1/2 cup shredded carrot
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, for the slaw
- 1/4 teaspoon fine sea salt, for the slaw
- 1/4 cup mayonnaise
- 1/4 cup plain nonfat Greek yogurt
- 1 tablespoon fresh lime juice, for the sauce
- 1 tablespoon finely chopped chipotle pepper in adobo sauce
- 8 small corn tortillas
- 1 medium avocado, sliced
- Lime wedges, for serving
02How to make it
Step-by-step
1. Dry the shrimp
Pat the shrimp dry with paper towels. This helps them sear instead of steam. Put them in a medium bowl.
2. Season the shrimp
Add the olive oil, chili powder, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and black pepper to the bowl. Toss until the shrimp are evenly coated.
3. Toss the slaw
In a separate bowl, combine the cabbage, carrot, cilantro, 2 tablespoons lime juice, and 1/4 teaspoon salt. Toss well, then set aside while you make the sauce. The salt and lime will lightly soften the cabbage.
4. Stir the sauce
In a small bowl, stir together the mayonnaise, Greek yogurt, 1 tablespoon lime juice, and chopped chipotle pepper. Taste and add a little more chipotle if you want more heat.
5. Warm the tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 20 to 30 seconds per side, or until soft and flexible. Wrap them in a clean kitchen towel to keep them warm.
6. Cook the shrimp
Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2 to 3 minutes on the first side, then turn and cook for 1 to 2 minutes more, until the shrimp are pink, opaque, and curled. Do not overcook them, or they can turn rubbery.
7. Build the tacos
Divide the shrimp among the warm tortillas. Top with cabbage slaw, avocado slices, and a spoonful of chipotle sauce.
8. Serve with lime
Serve right away with lime wedges. A fresh squeeze of lime at the table makes the shrimp and slaw taste brighter.
03From our kitchen
Cook's tips
- Make-ahead: Shred the cabbage and carrot up to 1 day ahead. Store them dry in an airtight container. Toss with lime juice and salt shortly before serving so the slaw stays crisp.
- Sauce prep: The chipotle sauce can be made up to 3 days ahead and refrigerated. Stir before using.
- Storage: Store cooked shrimp, slaw, sauce, tortillas, and avocado separately. Refrigerate cooked shrimp for up to 2 days. Reheat gently in a skillet over low heat just until warm.
- Shrimp swap: You can use thawed frozen shrimp. Thaw overnight in the refrigerator, or place the sealed bag in a bowl of cold water until thawed. Pat dry before seasoning.
- Heat level: Chipotle peppers in adobo are smoky and spicy. Use 1 teaspoon for mild tacos, 1 tablespoon for medium heat, or more if you like them hot.
- Tortilla swap: Flour tortillas work if you prefer them, but the nutrition will change. For gluten-free tacos, use corn tortillas labeled gluten-free.
Cook's note
Nutrition is estimated per serving using standard USDA values and includes 2 corn tortillas, shrimp, slaw, avocado, and chipotle sauce. Lime wedges for serving are not included because the amount used varies.
04Frequently asked
Questions & answers
Can I grill the shrimp instead of cooking them in a skillet?
Yes. Thread the seasoned shrimp onto skewers or use a grill basket. Grill over medium-high heat for about 2 minutes per side, until opaque and cooked through.
How do I know when shrimp are done?
Cooked shrimp turn pink and opaque, and they curl into a loose C shape. If they curl very tightly, they may be overcooked. The safe internal temperature for shrimp is 145°F.
Can I make these tacos dairy-free?
Yes. Replace the Greek yogurt with more mayonnaise or a plain dairy-free yogurt. Check that the chipotle peppers in adobo are dairy-free, as brands vary.
What can I use instead of chipotle in adobo?
Use 1/2 teaspoon smoked paprika plus a few dashes of hot sauce. It will not taste exactly the same, but it will give the sauce smoke, color, and heat.
Can I use pre-cooked shrimp?
You can, but raw shrimp give better texture. If using cooked shrimp, toss them with the spices and warm them very briefly in a skillet, just until heated through.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, 2 tacos each
Amount per serving
% Daily Value*
- Total Fat22 g
- 28%
- Saturated Fat3.2 g
- 16%
- Cholesterol189 mg
- 63%
- Sodium761 mg
- 33%
- Total Carbohydrate32 g
- 12%
- Dietary Fiber8 g
- 29%
- Total Sugars4 g
- Protein29 g
- 58%
- Vitamin D0.1 mcg
- 1%
- Calcium167 mg
- 13%
- Iron2.3 mg
- 13%
- Potassium775 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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