Baja Shrimp Tacos
Spice up your weeknight dinner with Baja Shrimp Tacos—grilled shrimp marinated in chili-lime, piled into warm tortillas with a fresh cilantro-lime slaw for a quick, homemade taste of Mexican street food!
Ingredients
- 1 lb medium raw shrimp (16–20 count), peeled and deveined try Trader Joe’s wild-caught shrimp
- 2 tbsp olive oil (or avocado oil for higher smoke point)
- 1 tsp chili powder (add a pinch more for extra heat)
- 1 tsp smoked paprika (for that smoky Baja twist)
- 1/2 tsp ground cumin
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- Zest and juice of 1 large lime (about 2 tbsp juice)
- 8 small corn tortillas look for María and Ricardo’s brand for authentic flavor
- 2 cups shredded cabbage or coleslaw mix (green or red cabbage both work)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/2 cup sour cream (or whole-milk Greek yogurt for extra creaminess)
- 2 tbsp mayonnaise (optional, makes the slaw lush)
- 1 tsp adobo sauce from canned chipotles (or a pinch of cayenne)
- Salt and freshly ground black pepper, to taste
- Lime wedges and sliced avocado, for serving
Instructions
- In a medium bowl, whisk olive oil, chili powder, smoked paprika, cumin, garlic, lime zest, lime juice, salt, and pepper. Add shrimp and toss gently to coat. Cover and chill for 10–15 minutes (no more than 30 minutes or the acid will start to “cook” the shrimp).
- While shrimp marinates, combine shredded cabbage, cilantro, sour cream, mayonnaise, adobo sauce (or cayenne), a squeeze of lime juice, salt, and pepper. Toss until every strand is lightly coated. Taste for seasoning—add more lime or a pinch of salt to balance.
- Preheat a grill pan or cast-iron skillet over medium-high heat until it’s almost smoking; lightly oil the grates or pan with a paper towel dipped in oil.
- Arrange shrimp in a single layer; cook 2 minutes per side, until opaque and lightly charred. Remove to a plate and cover loosely with foil to keep warm.
- Slide tortillas directly onto the grill for 10–15 seconds per side, until pliable with a few char marks—this prevents tearing when you fold them. Stack and wrap in a clean kitchen towel to stay toasty.
- Layer warm tortilla, a spoonful of slaw, 3–4 shrimp, a few avocado slices, and extra cilantro. Finish with a squeeze of lime. Serve immediately while the shrimp is hot and the tortillas are soft.
Notes
Refrigerator: Store leftover shrimp and slaw in separate airtight containers for up to 2 days. Tortillas can be wrapped tightly in foil. Freezer: Shrimp can be frozen after cooking (freeze flat in a zip-top bag) for up to 1 month—thaw overnight in the fridge. Reheating: Gently reheat shrimp in a skillet over medium heat for 1–2 minutes to avoid rubberiness. Warm tortillas in a hot pan or oven (325 °F for 5 minutes). Make-Ahead: You can marinate shrimp and prep slaw a few hours ahead; assemble tacos just before serving to keep tortillas from getting soggy.
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