Baja Shrimp Tacos

There’s something magical about a dish that brings the whole family to the table, smiling and reaching for seconds. Baja Shrimp Tacos are one of those recipes that have become a staple in our household. It all started one summer evening when we wanted something fresh, flavorful, and fun for dinner. I decided to try my hand at shrimp tacos, adding a vibrant slaw and a drizzle of creamy chipotle sauce. The first bite was a revelation – the juicy shrimp, the tangy crunch of cabbage, and that little kick of heat from the sauce. It was love at first taste!

Now, these tacos make an appearance at least once a month. What I adore about this recipe is how versatile and quick it is. Whether it’s a busy weeknight or a relaxed weekend gathering, Baja Shrimp Tacos never disappoint. My kids love assembling their own tacos, piling on the shrimp and slaw, while my husband always insists on an extra drizzle of sauce. It’s not just a meal; it’s an experience. And let’s be honest, anything that gets the kids to eat more veggies is a win in my book!

I’ve shared this recipe with friends and neighbors, and it’s always met with rave reviews. There’s just something about the combination of flavors and textures that feels like a mini vacation on a plate. Trust me, once you try these Baja Shrimp Tacos, they’ll quickly become a favorite in your home too.

Questions I Often Get Asked About This Recipe

Can I use frozen shrimp? Absolutely! Just make sure to thaw them thoroughly before cooking. You can do this quickly by running them under cold water for a few minutes.

What’s the best way to warm the tortillas? I recommend lightly charring them on a hot skillet for about 20 seconds per side. It adds a subtle smoky flavor.

Can I make the sauce ahead of time? Yes! The chipotle sauce can be prepared up to two days in advance and stored in the refrigerator.

What can I substitute for chipotle in the sauce? If you’re not a fan of chipotle, you can use a mild hot sauce or even a mix of paprika and a pinch of cayenne for a smoky flavor.

Can I make this recipe gluten-free? Of course! Just use gluten-free corn tortillas instead of flour tortillas.

What You Need to Make Baja Shrimp Tacos

Ingredients:

1 lb large shrimp, peeled and deveined

2 tsp chili powder

1 tsp cumin

1/2 tsp paprika

1/2 tsp garlic powder

1/4 tsp salt

1 tbsp olive oil

2 cups shredded purple cabbage

1 cup shredded green cabbage

1/2 cup shredded carrots

1/4 cup chopped cilantro

Juice of 1 lime

8 small flour tortillas (or corn tortillas for gluten-free)

Lime wedges for serving

For the Chipotle Sauce:

1/2 cup mayonnaise

2 tbsp sour cream

1-2 chipotle peppers in adobo sauce, finely chopped

1 tsp lime juice

1 tsp honey

Tools:

Large skillet

Mixing bowls

Whisk

Tongs

How to Make Baja Shrimp Tacos

Prepare the shrimp: In a bowl, toss the shrimp with chili powder, cumin, paprika, garlic powder, and salt until evenly coated.

Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and fully cooked. Remove from heat and set aside.

Make the slaw: In a large mixing bowl, combine purple cabbage, green cabbage, carrots, cilantro, and lime juice. Toss until well mixed. Set aside.

Prepare the chipotle sauce: In a small bowl, whisk together mayonnaise, sour cream, chipotle peppers, lime juice, and honey. Adjust seasoning to taste.

Assemble the tacos: Warm the tortillas in a skillet or microwave. Layer each tortilla with a generous scoop of slaw, a few shrimp, and a drizzle of chipotle sauce. Garnish with additional cilantro and a squeeze of lime if desired.

Serve and enjoy: Serve immediately with lime wedges on the side. Pair with a side of rice or chips and salsa for a complete meal.

Tips for Making the Best Baja Shrimp Tacos

Don’t overcook the shrimp: Overcooked shrimp can become rubbery. Keep a close eye and remove them from the heat as soon as they turn pink.

Use fresh lime juice: It makes a big difference in the flavor of the slaw and sauce.

Experiment with toppings: Add sliced avocado, pickled onions, or crumbled queso fresco for extra flavor.

Make it kid-friendly: If your kids don’t like spicy food, you can make a milder version of the sauce by reducing or omitting the chipotle peppers.

Prep ahead: Chop the veggies and mix the sauce in advance to save time during dinner prep.

Reader Reviews

⭐⭐⭐⭐⭐ “These tacos were a hit with my entire family! The flavors were incredible, and the sauce was the perfect touch. Will definitely make again!” – Sarah R.

⭐⭐⭐⭐⭐ “So easy to make and absolutely delicious! My kids loved assembling their own tacos. A new favorite!” – Jessica M.

⭐⭐⭐⭐ “Great recipe, but I’ll add more spice to the shrimp next time. The slaw and sauce were fantastic!” – Mike L.

⭐⭐⭐⭐⭐ “Perfect for a quick weeknight dinner. The shrimp were so flavorful, and the slaw was so fresh and crunchy.” – Emily T.

⭐⭐⭐⭐ “Good recipe overall, but I wish the sauce had a little more kick. Will tweak it next time.” – Amanda K.

Printable Recipe

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If You Enjoyed This Recipe, Please Share!

Cooking is all about connection, and I’d love for you to share this recipe with your friends and family! Snap a picture of your Baja Shrimp Tacos and tag me on social media – nothing makes me happier than seeing your creations. Don’t forget to pin this recipe for later or share it on Facebook with someone who loves tacos as much as you do. Let’s spread the joy of good food, one taco at a time!