These Baja Shrimp Tacos are marinated in lime juice and spices, then pan fried to perfection. They're loaded onto warm corn tortillas and topped with homemade jalapeño slaw. The flavor combination is out of this World and a must try Taco Tuesday recipe!
"Baja" cuisine is big on Mexican flavors with a California style with lots of fresh fish, shrimp and is usually on the lighter side.
These Baja Shrimp Tacos are just that. They're full of fresh flavors and citrus with the best crunchy and creamy textures all in one bite.
If you love easy taco recipes, make sure to put these Crispy Chicken Tacos, Baked Beef Tacos, and Thai Shrimp Tacos on this week's menu too!
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Why You'll Love This Recipe:
- Incredible Flavor. From the Baja marinated shrimp to the jalapeño slaw, the flavors in this recipe really hit the tastebuds!
- Healthy. Shrimp is packed with protein and the slaw is made up of cabbage, which is great for digestion.
- Easy to Make. These tacos are super simple to whip up with easy prep work.
- Quick. Ready in less than 45 minutes!
Pair these Tacos with a Tajin Margarita, Strawberry Lime Margarita or Blue Curacao Mojito.
Ingredients:
Shrimp: I highly recommend pink Argentine shrimp for this recipe. It's a pretty large size and has the best crunch and flavor.
Lime Juice and Olive Oil: The base for the marinade. The olive oil helps coat the shrimp in seasoning, while the lime juice adds citrus flavor.
Garlic Powder, Salt, Cumin, Paprika and Chili Powder: Come together for a flavor packed Baja style spice blend.
Coleslaw: I buy the package because it saves time and money, plus you don't need a ton of it, and all that cabbage tends to go to waste in my house.
Mayonnaise, Sugar and Lime Juice: Creates the creamiest, tangy sauce for the coleslaw. Typically we would use an apple cider vinegar for acidity, but the lime juice takes its place and offers a great citrus flavor.
Cilantro, Red Onion and Jalapeño: Added into the slaw for extra flavors and textures.
Corn Tortillas: Pair really well with shrimp and warm up in seconds on the stovetop.
*A list of the full ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
- If you can't find pink Argentine shrimp, go with a medium sized gulf shrimp (16/20 per pound).
- Flour tortillas can easily be substituted for corn shells in this recipe. I recommend the smaller size or even street taco size.
- Want to add cheese for topping? I suggest a crumbly white cheese like cotija or even original feta. Both will add a nice salty flavor.
- The mayonnaise in the sauce can be substituted with sour cream.
- Not big on jalapeño slaw? Top the tacos with this Mango Pico De Gallo, Blackened Corn, Loaded Guacamole or Pineapple Pico De Gallo.
Time Saving Tips:
Buy the coleslaw in the bag to prevent having to shred cabbage.
Get the shrimp peeled and deveined from the butcher to save about 15 minutes of prep time. If you want to save money, you may want to devein them yourself if there isn't any deals. It can be a big price difference sometimes.
For more Shrimp recipes, try this Blackstone Shrimp, Shrimp Pineapple Kabobs, Shrimp Scampi without Wine, Shrimp and Veggie Stir Fry, and Honey Sriracha Shrimp.
How to Make Baja Shrimp Tacos:
Step 1: Peel and devein shrimp, if needed, and remove tails. Pat dry with paper towels.
Step 2: Add the shrimp into a bowl. Squeeze in lime juice and pour in olive oil. Sprinkle in salt, garlic powder, paprika, cumin, and chili powder. Toss to coat each shrimp in seasoning. Allow the shrimp to sit in the marinade for 15 minutes on the countertop.
Step 3: While the shrimp is marinating, in a large bowl combine the cole slaw mix, red onion, cilantro and jalapeño. Add in mayonnaise, sugar, and fresh lime juice. Stir to combine. Cover with plastic wrap and store in the fridge until serving.
Step 4: Heat a large stainless steel skillet over medium heat on the stovetop. Add in the shrimp in an even layer. Cook for 2-3 minutes.
Step 5: Flip each shrimp and cook for another 2-3 minutes until the internal temperature reaches 145 degrees.
Step 6: Transfer the shrimp to a bowl and tent with foil to keep warm.
Step 7: Heat a nonstick skillet over medium heat and warm shells in pan for 30-45 seconds on each side. Transfer into a tortilla holder or plate tented with foil to keep them warm and pliable.
Step 8: Assemble tacos by starting with the warm tortillas. Top with a few tablespoons of jalapeño slaw, then 2-3 shrimp. Add avocado slices or additional jalapeño. Serve with lime wedges and enjoy!
Expert Tips:
- Don't allow the shrimp to sit in the marinade longer than an hour, preferably no longer than 30 minutes, because the lime juice acidity starts to break them down.
- Use fresh lime juice, not the bottled version.
- The jalapeño slaw may seems gritty from the sugar, but it dissolves when in the fridge.
- Shrimp cooks really quickly, only a few minutes per side, until the internal temperature reaches 145 degrees. Try not to overcook, as it can happen fast.
- Make sure to cook the corn tortillas until warmed on the skillet. This will help them become much more pliable and avoid them from cracking down the center when eating. That's the worst.
For more easy Mexican dinner recipes, try these Blackstone Chicken Fajitas, Southwest Chicken Salad, and Green Chili Chicken Soup.
Recipe FAQs:
Yes! This recipe uses a simple marinade with olive oil, lime juice and spices. It only marinates for 15 minutes but still soaks into the shrimp because they're so small, and adds a lot of flavor.
It cooks in just a few minutes, about 2-3 minutes on each side, over medium heat in the skillet, until the internal temperature reaches 145 degrees.
The jalapeño slaw in this recipe is an absolute must try topping for shrimp tacos. I also highly recommend this lime aioli sauce, Poblano Sauce, Pineapple Pico De Gallo, and Blackened Corn.
Store the shrimp and jalapeño slaw in separate containers in the fridge for up to 2 days. To reheat the shrimp, place it in a skillet over medium low heat for 1 minute on each side.
More Mexican Style Recipe You Will Love:
If you tried this Baja Shrimp Tacos Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Baja Shrimp Tacos
- Total Time: 40 minutes
- Yield: 10 tacos 1x
Description
These Baja Shrimp Tacos are marinated in lime juice and spices, then pan fried to perfection. They're loaded onto warm corn tortillas and topped with homemade jalapeño slaw. The flavor combination is out of this World and a must try Taco Tuesday recipe!
Ingredients
Baja Shrimp and Marinade:
- 1.5 lbs 16/20 ct Argentina pink Shrimp (medium sized), peeled and deveined
- 1 tablespoon olive oil
- juice from 1 lime
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 10-12 taco sized corn tortillas
Jalapeno Cole Slaw:
- 1 ½ cups of bagged coleslaw mix without the sauce
- ½ cup cilantro, rinsed, dried and chopped
- 1 jalapeno, stems and seeds removed and minced
- ¼ cup red onion, thinly sliced
- ½ cup mayonnaise, I prefer Hellmann's
- juice from 1 lime
- 2 teaspoons granulated sugar
Optional Toppings:
- sliced avocado
- lime wedges
Instructions
- Peel and devein shrimp, if needed, and remove tails. Pat dry with paper towels.
- Add the shrimp into a bowl. Squeeze in lime juice and pour in olive oil. Sprinkle in salt, garlic powder, paprika, cumin, and chili powder. Toss to coat each shrimp in seasoning. Allow the shrimp to sit in the marinade for 15 minutes on the countertop.
- While the shrimp is marinating, in a large bowl combine the cole slaw mix, red onion, cilantro and jalapeño. Add in mayonnaise, sugar, and fresh lime juice. Stir to combine. Cover with plastic wrap and store in the fridge until serving.
- Heat a large stainless steel skillet over medium heat on the stovetop. Add in the shrimp in an even layer. Cook for 2-3 minutes.
- Flip each shrimp and cook for another 2-3 minutes until the internal temperature reaches 145 degrees.
- Transfer the shrimp to a bowl and tent with foil to keep warm.
- Heat a nonstick skillet over medium heat and warm shells in pan for 30-45 seconds on each side. Transfer into a tortilla holder or plate tented with foil to keep them warm and pliable.
- Assemble tacos by starting with the warm tortillas. Top with a few tablespoons of jalapeño slaw, then 2-3 shrimp. Add avocado slices or additional jalapeño. Serve with lime wedges and enjoy!
Notes
- Don't allow the shrimp to sit in the marinade longer than an hour, preferably no longer than 30 minutes, because the lime juice acidity starts to break them down.
- Use fresh lime juice, not the bottled version.
- The jalapeño slaw may seems gritty from the sugar, but it dissolves when in the fridge.
- Shrimp cooks really quickly, only a few minutes per side, until the internal temperature reaches 145 degrees. Try not to overcook, as it can happen fast.
- Make sure to cook the corn tortillas until warmed on the skillet. This will help them become much more pliable and avoid them from cracking down the center when eating. That's the worst.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Baja
Payton says
The best summer dinner! Shrimp and slaw on tacos..yes please. Plus it’s so fast!
Tara Smithson says
I’m obsessed! I could probably eat these every night. Thanks so much for the review.