Baja Shrimp Tacos With Cabbage Slaw (30 Minute Recipe)
Baja Shrimp Tacos are an easy 30-minute recipe you can make for a busy weeknight. Shrimp is high in protein and tastes great with an easy cabbage slaw mix. Make this gluten-free dinner recipe for your next Taco Tuesday!
A simple taco is a favorite across so many ages and cultures. Why not spice this traditional dish up a bit with my Baja Shrimp Taco recipe?
With its warm, spicy shrimp paired with the fresh taste of lime, cilantro, and cabbage, these street tacos will soon become a favorite.
I first had a version of these spicy shrimp tacos from a taco stand in San Diego. Since then, it’s become a family favorite for an easy weeknight dinner.
Why You Need This Recipe
- These tacos inspired by Baja California cuisine contain shrimp, which is a healthy protein that adds delectable texture and fresh flavor. Shrimp cooks super fast!
- This recipe is quick and easy, making it the perfect dish to serve on a busy night or a lazy weekend.
- This meal is dairy-free and gluten-free, allowing it to fit into a variety of diets and lifestyles.
Key Ingredients
- Shrimp is the main protein in this recipe. It is seasoned to perfection with warm spices and gives the tacos a zingy, satisfying flavor. I used large shrimp for this recipe. Look for deveined shrimp at the grocery store. I also love it in my Mango, Avocado, Shrimp Salad recipe.
- Cabbage, lime, and fresh cilantro combine to create a slaw that compliments the heat of the tacos. The slaw’s light and crunchy texture pairs flawlessly with the seasoned shrimp.
- Corn tortillas hold the ingredients together so you can enjoy a perfectly married bite of deliciousness every time.
Please see the full recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Mix the olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper together in a medium bowl.
Add the shrimp and toss to coat.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Over medium heat or medium-high heat, cook the shrimp for 2-3 minutes on each side in a large skillet until it is cooked through.
Transfer the shrimp to a covered dish to keep warm until ready to serve.
Step Three
Stir together the shredded red cabbage, chopped cilantro, and lime juice.
Step Four
Assemble the tacos using the cooked shrimp, slaw mixture, sliced avocados, and sour cream (if desired).
Garnish as desired and enjoy hot! I hope you agree that these are the best Baja shrimp tacos you’ve ever had.
Recipe Tips
- If you like spicy food, you can increase the chili powder to 1 full teaspoon instead of ½ teaspoon.
- Store any leftovers in an airtight container for up to 4 days.
- This recipe is very versatile and can be adapted to personal preferences. Feel free to top the tacos with ingredients like cotija cheese, red onion, pico de gallo, Greek yogurt, lime wedges, or queso fresco.
Recipe FAQs
This recipe calls for chili powder, cumin, garlic powder, and paprika. These seasonings mix together for a sweet and spicy flavor that will add a punch to the shrimp and tortillas. The cool cabbage slaw pairs well with the shrimp and makes for the perfect bite every time.
Yes, but then this recipe will not be gluten-free.
More Healthy Taco Recipes You Might Like
What to Serve with Shrimp Tacos
Baja Shrimp Tacos with Cabbage Slaw
Baja Shrimp Tacos are an easy 30-minute recipe you can make for a busy weeknight. Shrimp is high in protein and tastes great with an easy cabbage slaw mix. Make this recipe for your next Taco Tuesday!
- Total Time: 30 Minutes
- Yield: 4 Servings 1x
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 pound large shrimp, peeled and deveined (defrosted if using frozen shrimp)
- 2 cups shredded cabbage (mix of red and green)
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 ripe avocado, cubed
- 1/4 cup sour cream (use a dairy-free version for dairy-free diets)
- 8 small corn tortillas, warmed
- Toppings (optional, including lime wedges, sliced jalapenos, or salsa)
Instructions
- In a medium bowl, mix together the olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
- Add the shrimp to the seasoned oil mixture and toss to coat.
- Heat a medium skillet over medium heat. Use tongs to add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. When the shrimp are done cooking, use clean tongs to transfer to a clean plate. Cover with foil to keep warm until serving.
- In another bowl, combine shredded cabbage, chopped cilantro, and lime juice. Stir to combine.
- Assemble the tacos by filling with cooked shrimp, sliced avocado, cabbage mixture, and sour cream.
- Add optional garnishes like lime wedges, jalapenos, or a dollop of salsa.
- Serve hot.
Notes
- If you like spicy food, you can increase the chili powder to 1 full teaspoon instead of ½ teaspoon.
- Store any leftovers in an airtight container for up to 4 days.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 348
- Sugar: 3.4 g
- Sodium: 348.4 mg
- Fat: 13 g
- Saturated Fat: 2.8 g
- Carbohydrates: 34.7 g
- Fiber: 6.9 g
- Protein: 28.3 g
- Cholesterol: 187.5 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
Yum yum yum! These are a favorite in my household!