Sautéed Baja Shrimp Tacos With Slaw
Baja shrimp tacos are light, tangy, and full of bold flavor. They have fresh shrimp, crunchy slaw, a homemade creamy sauce, and are ready in under 30 minutes. Dairy free and gluten free.
Looking for more easy weeknight dinner recipes? Try my baked Hawaiian BBQ chicken with pineapple salsa, salmon pesto pasta, or baked firecracker meatballs.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these baja tacos:
- Shrimp – peeled and deveined.
- Seasonings – ground cumin, smoked paprika, garlic powder, ancho chili powder, kosher salt, and black pepper.
- Olive oil
- Baja sauce – mayo, fresh lime juice, smoked paprika, ancho chili powder, garlic powder, and kosher salt.
- Crunchy cabbage slaw – purple/red cabbage, green cabbage, and matchstick carrots.
- Corn tortillas – you can also use small flour tortillas if you’d prefer.
- Fresh toppings – fresh cilantro, lime wedges, and dairy free feta cheese (a great cotija cheese substitute).
How to Make Baja Shrimp Tacos: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Season the shrimp. In a large bowl, mix the shrimp with 1 tablespoon olive oil, ground cumin, ancho chili powder, smoked paprika, garlic powder.
- Mix the sauce. In a small bowl, whisk together mayo,
- Make the slaw. In a medium bowl, combine the purple and green cabbage and carrots. Toss with a few tablespoons of the sauce. Set aside.
- Cook the shrimp. Heat a large skillet over medium heat with a little olive oil. Cook the shrimp in a single layer for 2-3 minutes on each side, depending on their size.
- Assemble. Add the slaw to the bottom of a warm tortilla, followed by shrimp and a drizzle of baja sauce. Top with fresh cilantro, dairy free feta, and a squeeze of lime juice.
Helpful Tips
- Short on time? Use a coleslaw mix and discard any sauce it comes with.
- To get a nice sear on the shrimp, use a cast-iron skillet or grill pan.
- Using small shrimp? Cook them for 1-2 minutes on each side so they don’t overcook.
Quick Tip: If using frozen shrimp, thaw in a bowl of cold water then drain and pat dry with a paper towel before adding the seasonings.
Storage
Store leftover baja shrimp and slaw separately in an airtight container for up to 2 days. Gently reheat shrimp in the microwave or skillet.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this Baja shrimp tacos recipe using what you already have? Here are some ideas…
- No mayo? – you can also use a thick greek-style dairy free yogurt (or greek yogurt if not dairy free). Or a mix of yogurt and sour cream.
- Swap the protein – use grilled fish or chicken.
- Make it plant based – sub tofu or chickpeas and use vegan mayo in the sauce.
- Use a different sauce – chipotle lime mayo, jalapeno lime vinaigrette for a lighter option, or spicy cashew dressing for a different flavor profile.
- Add-ins – black beans, thinly sliced red onion, or adobo sauce for a kick.
Frequently Asked Questions
Baja shrimp tacos are inspired by the flavors of Baja California and often include marinated, grilled, or fried shrimp, with shredded slaw, a creamy sauce, and lime in a corn tortilla.
Serve the tacos with coconut lime rice, zucchini corn salad, or a grapefruit paloma mocktail.
You can prep the components. Make the sauce ahead of time, make the slaw and marinate the shrimp in the seasoning up to 2 hours in advance. Assemble everything right before serving.
More Shrimp Tacos
I hope you love these Baja Shrimp Tacos! If you make this recipe, please leave a comment & a star rating below. Thank you!
Sautéed Baja Shrimp Tacos With Slaw
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ancho chili powder or chili powder
- ½ teaspoon garlic powder
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
- ¼ teaspoon black pepper
Baja Sauce
- ½ cup mayo
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon ancho chili powder or chili powder
- ½ teaspoon garlic powder
- kosher salt to taste
Cabbage Slaw
- 2 cups thinly sliced green cabbage
- 2 cups thinly sliced purple cabbage
- ½ cup shredded carrot
For Serving
- warm corn tortillas
- fresh cilantro roughly chopped
- lime wedges
- dairy free feta cheese or cotija cheese if not dairy free
Instructions
- Season the shrimp. In a large bowl, mix the shrimp with 1 tablespoon olive oil, ground cumin, ancho chili powder, smoked paprika, garlic powder, kosher salt, and black pepper.
- Mix the sauce. In a small bowl, whisk together mayo, fresh lime juice, smoked paprika, ancho chili powder, garlic powder, and kosher salt.
- Make the slaw. In a medium bowl, combine the purple and green cabbage and carrots. Toss with a 3-4 tablespoons of the sauce. Set aside.
- Cook the shrimp. Heat a large skillet over medium heat with the remaining tablespoon of olive oil. Cook the shrimp in a single layer for 2-3 minutes on each side, depending on their size.
- Assemble. Add the slaw to the bottom of a warm tortilla, followed by shrimp and a drizzle of baja sauce. Top with fresh cilantro, dairy free feta, and a squeeze of lime juice.
These baja shrimp tacos with slaw are so flavorful and have quickly become one of our favorites. I hope you love them as much as we do!