Baja Shrimp Tacos

These Baja Shrimp Tacos pack in a big punch of flavor, but only take about 20 minutes to prepare. The whole family loves the bright, fresh flavors happening here and I love how quickly they come together.

Course Main Course

Cuisine American, Mexican

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 136kcal

Author Karly Campbell

Ingredients

For the Shrimp:

2 pounds shrimp peeled and deveined, tails off
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 teaspoons lime juice

For the Slaw:

2 cups shredded cabbage
2 cups shredded carrots
1/2 bunch cilantro roughly chopped
1 small jalapeno minced
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon salt

For assembly:

Creamy Chipotle Sauce
Pickled onions
Corn or Flour Tortillas

Instructions

To prepare the shrimp:

Pat shrimp dry with a paper towel. Heat a cast iron skillet over medium high heat.
Coat the bottom of the skillet with olive oil and add the shrimp in a single layer (if all the shrimp don’t fit, cook in batches), sprinkle the chili powder and paprika evenly over shrimp and cook both sides until pink and cooked through (about 2 minutes per side). Squeeze the lime juice over the shrimp and set aside.

To make the slaw:

In a large mixing bowl, toss together the shredded cabbage, shredded carrots, cilantro, and jalapeno. Drizzle the apple cider vinegar and honey over the top, sprinkle with salt, and stir until evenly coated. Set aside.
Drizzle the apple cider vinegar and honey over the top, sprinkle with salt, and stir until evenly coated. Set aside.

To assemble:

Assemble tacos by adding shrimp on a tortilla and topping with the cabbage slaw and pickled onions, followed by a drizzle of creamy chipotle sauce. Enjoy!

Notes

If preferred, the shrimp can be grilled instead of cooked on a skillet. Toss the shrimp in a bowl with olive oil and paprika and chili powder before putting on the grill. Once its finished, drizzle the lime juice over the shrimp.

We prefer to serve these on charred tortillas. Toss them directly over an open flame (your grill or your gas stove) and cook until browned spots appear. This only takes a minute and adds flavor to the tortilla while softening it up.

To make the pickled onions, thinly slice a red onion and place in a bowl or mason jar with enough vinegar to cover. Let sit for 15-20 minutes before using.

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