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Baja Shrimp Tacos

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Ingredients

Scale

  • Shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 2 teaspoons ground cumin

  • 2 teaspoons chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon ground cayenne (optional for extra heat)

  • 1 tablespoon olive oil

  • Juice of 1 lime

  • Salt and pepper, to taste

  • Slaw:

  • 2 cups shredded cabbage (green or purple, or a mix of both)

  • 1 small carrot, shredded

  • ¼ cup chopped fresh cilantro

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon olive oil

  • 1 teaspoon honey

  • Salt and pepper, to taste

  • Sauce:

  • ½ cup mayonnaise (use a dairy-free version if needed)

  • 2 tablespoons sour cream (or Greek yogurt for a lighter option)

  • 1 tablespoon lime juice

  • 1 teaspoon sriracha or hot sauce (optional for extra spice)

  • 1 tablespoon chopped fresh cilantro

  • Salt and pepper, to taste

  • Assembling the Tacos:

  • 8 small corn tortillas (or flour if preferred)

  • 1 avocado, sliced

  • Extra lime wedges, for serving

  • Fresh cilantro, for garnish

Ingredient Highlights

  • Shrimp: Shrimp is a lean protein that’s rich in omega-3 fatty acids, making it a healthy and flavorful choice for tacos.

  • Cabbage: The shredded cabbage in the slaw adds crunch and a mild flavor that balances out the richness of the shrimp and sauce.

  • Lime: Lime juice gives the shrimp, slaw, and sauce a bright, zesty flavor that enhances the overall dish.

  • Smoked Paprika and Chili Powder: These spices provide a smoky, earthy heat to the shrimp, making them irresistible with every bite.

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine the shrimp with ground cumin, chili powder, smoked paprika, garlic powder, cayenne (if using), lime juice, olive oil, salt, and pepper. Toss everything together to coat the shrimp evenly. Let it marinate for about 10 minutes to allow the flavors to meld together.

  2. Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side until the shrimp are pink, opaque, and slightly charred around the edges. Remove from the heat and set aside.

Prepare the Slaw for Baja Shrimp Tacos:

  1. Make the Slaw: In a large mixing bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until the dressing is well combined. Pour the dressing over the cabbage mixture and toss to coat. Taste and adjust seasoning if needed.

Make the Sauce for Baja Shrimp Tacos:

  1. Prepare the Sauce: In a small bowl, mix together mayonnaise, sour cream (or Greek yogurt), lime juice, sriracha (if using), and chopped cilantro. Stir well to combine. Season with salt and pepper to taste. If you prefer a spicier sauce, feel free to add more hot sauce or sriracha.

Assemble the Baja Shrimp Tacos:

  1. Warm the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until they are soft and pliable.

  2. Assemble the Tacos: To assemble each taco, place 2-3 shrimp in the center of each tortilla. Top with a generous spoonful of slaw, a drizzle of creamy sauce, and a few slices of avocado. Garnish with fresh cilantro and a squeeze of lime juice.

  3. Serve and Enjoy: Serve the tacos immediately while the shrimp are still warm. Enjoy your flavorful, fresh Baja Shrimp Tacos!

Nutrition

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