Description
These Baja Shrimp Tacos feature lightly seasoned, pan-cooked shrimp nestled in warm, crispy tortillas with a fresh cabbage slaw and classic Mexican toppings like avocado, queso fresco, and pico de gallo. Ready in just 20 minutes, this vibrant and flavorful dish brings a delicious Baja California-inspired taste straight to your table, perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Scale
Slaw
- 2 cups cabbage, shredded
- ¼ cup fresh cilantro, chopped
- ½ cup red onion, diced
- ½ teaspoon salt
- 2 tablespoons lime juice
Shrimp
- 1 pound small shrimp (peeled, deveined, and dried with paper towel)
- 2 tablespoons Old Bay seasoning
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 4 tablespoons olive oil, divided
Tortillas and Toppings
- 8 corn or flour tortillas (4-inch, street taco size)
- Sour cream, for serving
- Sliced avocado or guacamole, for serving
- Pico de gallo, for serving
- Crumbled queso fresco, for serving
- Hot sauce, for serving
Instructions
- Make the slaw: In a medium-sized bowl, combine shredded cabbage, chopped cilantro, diced red onion, salt, and lime juice. Toss everything together until well coated. Set aside to allow the flavors to meld.
- Season the shrimp: Place the peeled and deveined shrimp in a bowl. Sprinkle the Old Bay seasoning, cumin, and garlic powder over the shrimp. Toss gently to ensure every piece is evenly coated with the spices.
- Cook the shrimp: Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn light pink and are fully cooked through. Be careful not to overcook to keep the shrimp tender. Remove shrimp from the skillet and set aside.
- Heat the tortillas: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Place one tortilla in the skillet and cook for about 30 seconds on each side until softened and slightly crispy. Remove and keep warm. Repeat this step with the remaining tortillas.
- Assemble the tacos: Place 6-10 cooked shrimp evenly onto each tortilla. Top with 1-2 tablespoons of the prepared cabbage slaw for a fresh, crunchy contrast.
- Add toppings and serve: Finish your tacos by adding optional toppings such as sour cream, sliced avocado or guacamole, pico de gallo, crumbled queso fresco, and a dash of hot sauce if desired. Serve immediately and enjoy the vibrant flavors!
Notes
- Be careful not to overcook the shrimp; they cook quickly and turn rubbery if left too long on the heat.
- If desired, you can substitute Old Bay seasoning with a mix of paprika, cayenne pepper, salt, and pepper for a similar flavor.
- Use corn tortillas for a gluten-free option, or flour tortillas for a softer texture.
- Prepare the slaw ahead of time to allow the flavors to develop more fully.
- Feel free to add fresh lime wedges on the side for extra zing.
