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.
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.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.