Baja Shrimp Tacos

Post a picture of these Baja Shrimp Tacos on the ‘gram and everyone will think you’re on vacation in Mexico and then you can say: “Actually, I made these” and everyone will probably give you hundreds of likes on your post. Just kidding, but maybe not. Jokes aside, this Baja Shrimp recipe is no joke. It’s simple, flavorful and filling. The perfect meal!

Ingredient Info

• Shrimp – You’ll want to use raw, peeled and deveined shrimp for this recipe. You can use frozen, just thaw before using, or grab it fresh from the seafood counter at your grocery store. If you want to buy tail-on shrimp, you can but you’ll have to take the tails off yourself. I don’t recommend using cooked shrimp because you don’t want to cook it twice. 
• Tortillas – I used medium, flour tortillas for this recipe. You can use corn tortillas instead, or smaller tortillas for more of a street taco size! Making your own tortillas is an option as well. 
• Mayonnaise – You can use full fat or low fat mayo for the sauce. 
• Sour Cream – This will be part of the sauce. For a higher protein option you could use greek yogurt instead. 
• Hot Sauce – Pick whatever hot sauce you fancy! You could use Cholula, Valentinas, Tabasco, etc..
• Coleslaw Mix – A coleslaw mix is the traditional “green” for a shrimp taco. You could just use plain sliced cabbage, or a sliced cabbage mix. If you don’t like cabbage, you can use chopped lettuce instead. 
• Queso Fresco – Queso Fresco cheese is the superior taco cheese. If you can get your hands on some of this cheese, you are golden. If not, you can substitute for some Cotija cheese, Freshly shredded Oaxaca cheese, freshly shredded Monterey Jack Cheese or a Mexican blend.
• Toppings – Where do I begin? For this recipe, some simple diced tomatoes and cilantro is perfect for me. However, you can get really creative and add what you like! Some other options are diced onions, corn or corn salsa, mango salsa, diced avocados, jalapeños, pickled onions, grilled peppers, etc.. The options are literally endless. 

Step by Step Instructions

1. Wash the raw shrimp and pat it dry. To a large bowl add olive oil, garlic powder, onion powder, ground cumin, ground coriander, chili powder, and lime juice. Stir to combine. Add the washed and dried shrimp to the bowl and stir together to combine. Cover the bowl with plastic wrap and leave it in the fridge for 15-30 minutes to marinate. 
2. While that marinates, begin on the baja sauce. Add mayonnaise, sour cream, lime juice, garlic powder, cumin, chili powder, salt and pepper to a bowl. Add the hot sauce to taste. Stir until combined. Add more lime juice or more sour cream & mayo depending on how saucy / thick you want the sauce to be. Cover, or pour it into a dressing bottle, and let it chill for a few minutes in the fridge. 
3. Remove your shrimp from the fridge and add it to a nonstick skillet over medium high heat. Cook the shrimp for 2-3 minutes each side until the color of the shrimp turns an opaque pink. Remove the shrimp from the heat and start assembling your tacos. 
4. Warm up the tortillas on a dry skillet or in the microwave. Keep in a tortilla warmer, or wrap in foil to keep warm. Assemble your tacos with a spoonful of baja sauce at the center of the tortilla, add a little bit of the coleslaw mix on top, as well as some diced tomatoes. Top the veggies with a serving of shrimp, crumbled queso fresco and cilantro. Finish off with a drizzle of extra baja sauce or a salsa of your choosing. Serve immediately and enjoy!

Tips & Advice

Storage – I recommend storing the tacos disassembled. Keep the shrimp, sauce, coleslaw mix, toppings and tortillas all separate from each other stored in airtight containers in the fridge. The leftovers should last for about 2-3 days. 

Other Proteins – If you’ve made this recipe many times and love it but want to try a new protein, go for it! If you want to stick with fish, some cod, tilapia, or mahi mahi are great options. You could also try lobster! Otherwise, this can be made with diced chicken, steak, or pulled pork. Just adjust the cooking time to support the different types of meat you choose.

Equipment

FAQs

Serves Well With