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
Scale
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
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 10-12 taco sized corn tortillas
Jalapeno Cole Slaw:
- 1 1/2 cups of bagged coleslaw mix without the sauce
- 1/2 cup cilantro, rinsed, dried and chopped
- 1 jalapeno, stems and seeds removed and minced
- 1/4 cup red onion, thinly sliced
- 1/2 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