Baja Shrimp Tacos

Make these Baja Shrimp Tacos and you’ll bring a fresh coastal vibe to every bite! Season up your shrimp with Baja spices, and top with fresh and crisp coleslaw, then wrap in a warm tortilla.

Course Dinner, Main Course

Cuisine Mexican, Tex Mex

Prep Time 10

Cook Time 10

Total Time 20

Servings tacos

Calories 193kcal

Author Kylee Ayotte

Equipment

Cutting Board
Kitchen Knife
Large mixing bowls for seasoning the shrimp, and making the slaw
Large skillet for cooking the shrimp
Small skillet for heating the tortillas
Tongs

Ingredients

For the slaw

2 cups cabbage shredded
¼ cup cilantro chopped fresh
½ cup red onion diced
½ teaspoon salt
2 Tablespoons lime juice

For the shrimp

1 pound small shrimp (peeled and deveined and dried with a paper towel
2 Tablespoons Old Bay seasoning
1 teaspoon cumin
2 teaspoons garlic powder
4 Tablespoons olive oil divided

For the tacos

8 corn or flour tortillas 4 inch aka street taco size

Optional toppings

Sour cream
Sliced avocado or guacamole
Pico de gallo
Crumbled queso fresco
Hot sauce

Instructions

Make the slaw

Add the shredded cabbage, chopped cilantro, diced red onion, salt and lime juice to a medium sized bowl.
Toss together, making sure everything is coated well, set aside.

Season the shrimp

Add the shrimp to a bowl and sprinkle with the seasonings. Toss gently to combine.

Cook the shrimp

Heat the oil in a skillet, over medium heat. Add the shrimp and cook for a couple of minutes on each side until they are a light pink color and fully cooked. Be careful not to overcook!
Remove the shrimp and set aside.

Heat the tortillas

In a small skillet, heat 1 tablespoon of oil over medium heat and place a tortilla in the oil until softened and a little crispy (about 30 seconds per side). Remove from the skillet and keep warm.
Repeat for all tortillas.

Assemble

Place 6-10 cooked shrimp in each tortilla, and 1-2 tablespoons of the slaw.
Serve with the optional toppings.

Nutrition