Baja Shrimp Tacos
Baja shrimp tacos are fast, fresh, and full of bold flavor—spiced shrimp, crunchy cabbage, and lime tucked into warm corn tortillas. Finish with creamy avocado-lime sauce for the perfect cool contrast.
Servings: 4 servings
Calories: 406kcal
Equipment
- Grill basket or grilling skillet with holes
Ingredients
Quick taco seasoning (or use store bought)
- 2 teaspoons ancho chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika or regular
- 2 teaspoons granulated garlic
- 1 teaspoon ground coriander
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1/16 teaspoon chipotle powder skip for no heat or more for higher heat
Shrimp Tacos
- 1 ¼ pounds raw shrimp (26–30 count per pound), peeled and deveined, tails removed 21–25 count also works for a meatier bite
- 1 tablespoon olive oil
- 1 lime juiced
- 8 corn tortillas
Creamy Avocado-Lime Sauce (optional but recommended)
- 1 large avocado peeled and seeded
- 2-3 tablespoons mayo or Greek yogurt
- 1 teaspoon cumin
- 1 lime juiced
- pinch sea salt
Instructions
Make the taco spice mix
- Add the seasoning ingredients to a small jar with a tight lid and shake to combine. Label and date it. For best flavor, use within about 6 months.
Avocado sauce (optional)
- Add the avocado, mayo, cumin, lime, and sat to a food processor and puree smooth. Without a food processor, mashed everything together well in a small bowl until smooth. A mortar and pestle also works.
Marinate the shrimp
- Add shrimp to a bowl and toss with olive oil and lime juice. Sprinkle in 1½ tablespoons of the taco seasoning and toss until evenly coated. Marinate at room temperature for 20–30 minutes.
Prep toppings
- While shrimp marinate, prep any toppings (cabbage, tomatoes, herbs, etc.) and warm your tortillas just before serving.
Cook shrimp
- Shrimp cook fast—watch closely.Grill: Preheat grill on high. Add shrimp to a grill basket and cook 3–4 minutes, shaking/stirring occasionally, until pink and opaque.Broiler: Spread shrimp on a foil-lined rimmed baking sheet and broil until pink and opaque, flipping once after about 2 minutes.Skillet: Cook in a hot cast iron or nonstick skillet over medium-high heat until cooked through.
Assemble tacos
- Warm tortillas in a skillet, on a griddle, or in the microwave. Spread a spoonful of avocado-lime sauce on each tortilla (if using), then add shrimp and toppings. Serve with lime wedges; add sliced jalapeños if you like heat.
Notes
Taco topping options:
- chopped tomatoes.
- thinly sliced red or green cabbage.
- chopped cilantro (or parsley).
- sliced jalapeno peppers.
- quick red pickled onions, make them in about 30 minutes.
Nutrition
Serving: 2tacos | Calories: 406kcal | Carbohydrates: 46g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 228mg | Sodium: 390mg | Potassium: 1235mg | Fiber: 13g | Sugar: 7g | Vitamin A: 2123IU | Vitamin C: 83mg | Calcium: 233mg | Iron: 4mg