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Shrimp Tacos

Baja-style Spicy Shrimp Tacos

Grilled Baja-style shrimp tacos couldn’t be any quicker and any easier to prepare using mostly kitchen staples.
Course Dinner
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 -6
Author Jen Seislove

Ingredients

Slaw

  • 1/4 cup mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp apple cider vinegar
  • 2 tsp honey
  • dash of cayenne
  • 1/2 red cabbage thinly sliced
  • 1/2 cabbage thinly sliced

Sauce

  • 2 tbsp sour cream
  • 1 tbsp mayonaise
  • 1 slice of lime squeezed
  • 1 tsp chilpotle chili powder
  • 1 tsp chili powder

Shrimp

  • 2 lbs peeled thawed shrimp (I used jumbo)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • pinch of salt
  • pinch of pepper
  • squeeze of lime
  • olive oil for grill pan

Toppings

  • sliced tomato
  • thinly sliced jalapeño
  • sliced avocado
  • cilantro leaves for garnish
  • tortillas warmed in the oven or microwave

Instructions

Slaw

  1. Combine first 5 ingredients and stir to combine. Toss in the cabbage and toss to coat. Set aside.

Sauce

  1. Combine all ingredients in a bowl. Stir to combine and set aside.

Shrimp

  1. Combine all ingredients in the bowl and toss. Let sit for 10 mins. Sear on a hot grill pan on both sides until shrimp is opaque.

  2. Warm tortillas.
  3. Top tortillas with the slaw and the fresh ingredients.
  4. Top with the shrimp and drizzle the spicy cream sauce on top.
  5. Garnish with cilantro.

Recipe Notes

I buy the 2 lb. bag of shrimp and cook the entire bag, but expect leftovers.
Adjust the seasoning for both sauces to your liking.
Try Greek yogurt as a healthy alternative.
Go traditional, and do this recipe with fried fish.