Baja Shrimp Tacos – Family Fresh Meals

8 April 2024

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Here’s a Mexican meal you can whip up in just 15 minutes! That’s all it takes to get these flavorful Baja Shrimp Tacos on the table.

This meal has three parts, all of them super easy. First, there’s the slaw, a zesty blend of shredded cabbage, red onion, cilantro, lime juice, and salt. Then there’s the shrimp themselves, seasoned with cumin, garlic, and Old Bay seasoning and pan-fried until they’re a delicate pink. And third, the flour tortillas, which you warm up in the same pan you used for the shrimp. This adds a hint of flavor to them that kicks the whole meal up to eleven.

Put these three pieces together and add your favorite Mexican toppings, and you’ve got yourself a fiesta on a plate.

Recipe Tips

Cabbage Slaw: For a quick alternative, pre-packaged coleslaw mix can save time on busy weeknights.
Creamy Sauce Alternative: For a healthier twist on sour cream, mix Greek yogurt with lime juice and chipotle mayo. This creamy sauce adds a tangy and spicy kick, perfect for drizzling over your shrimp tacos.
Medium Heat Mastery: Cooking the shrimp over medium heat is crucial. It ensures they become perfectly pink and tender without overcooking. If your skillet runs hot, consider lowering the heat slightly to maintain control.
Tortilla Tips: Warming tortillas in a large skillet with a bit of olive oil until they’re slightly crispy makes for a better texture and flavor. For those watching their oil intake, a dry, hot pan or a quick char over an open flame works too.
Don’t Skip The Lime: Serve your tacos with lime wedges on the side for squeezing over the top. The fresh lime juice enhances the flavors and adds a zesty brightness that complements the shrimp and slaw.
Drying Shrimp: Patting the shrimp dry with paper towels before seasoning is a small but critical step. It helps the seasoning stick better and ensures a nicer sear in the pan.

How should I store my Baja shrimp tacos?

Allow the shrimp to cool and separate them from the other taco components. Place shrimp and taco ingredients in airtight, refrigerator safe containers for up to 3 days. It is not recommended to freeze Baja shrimp tacos because the taste and flavors will be compromised.

What’s the best way to reheat leftovers?

Reheat shrimp separately in a skillet over medium heat. Tortillas can be warmed in a dry skillet or microwave. It’s best to assemble tacos after reheating for optimal texture.

Is there a substitute for Old Bay seasoning?

If you don’t have Old Bay, you can make a simple mix using equal parts paprika, garlic powder, and a pinch of salt, adjusting to taste.

How can I make these tacos on a grill?

Grilling adds a fantastic smoky flavor. Marinate your shrimp in the seasoning and a bit of olive oil, then grill over medium-high heat until pink and slightly charred. Warm tortillas directly on the grill for a few seconds on each side.

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Ingredients Needed :

Exact measurements are in recipe card below

Shredded Cabbage: Cabbage is a cruciferous vegetable that’s not only crunchy and refreshing but also packed with vitamins C and K. It adds a delightful texture to the slaw.
Fresh Cilantro: Known for its vibrant, citrusy flavor, cilantro is a staple in Mexican cuisine. It brings a burst of freshness to dishes.
Diced Red Onion: Red onions are milder than white or yellow onions, offering a slightly sweet flavor that enhances the slaw without overpowering it.
Salt: Can be reduce for a lower sodium version.
Lime Juice: Lime juice brightens the flavors in the slaw and shrimp, adding a zesty kick that’s perfect for Mexican dishes.
Small Shrimp: Shrimp are a low-fat, high-protein seafood option that cooks quickly, making them perfect for easy weeknight dinners. They’re the star of this dish, offering a succulent bite.
Old Bay Seasoning: This classic blend of herbs and spices, including celery salt, black pepper, and paprika, adds depth and a slightly spicy edge to the shrimp. See FAQS for a substitute.
Cumin: Cumin lends a warm, earthy note to the shrimp, complementing the Old Bay seasoning and adding complexity to the dish.
Garlic Powder
Olive Oil: A healthy fat that’s used for cooking the shrimp and tortillas, olive oil helps to brown the shrimp and crisp the tortillas, adding flavor and texture.

In a small bowl place the cabbage, cilantro, red onion, salt and lime juice. Toss together, making sure everything is coated well, set aside.
In a medium sized bowl add the dried shrimp, Old Bay seasoning, cumin and garlic powder. Mix gently until all the shrimp are well seasoned then set the bowl aside.
In a medium skillet warm 2 Tablespoons of the olive oil on medium heat. When the oil is glistening, about 1 minute, add in the shrimp.
Cook the shrimp for 3-5 minutes on each side or until they turn a light pink color and are cooked through. Do not overcook.
Remove the shrimp from the pan and set aside.
In a small skillet, warm the last Tablespoon of oil on medium heat and place a tortilla in the warm oil until flexible and slightly crispy, about a minute per side then set aside.
Repeat for each tortilla adding an additional Tablespoon of oil, if needed.
On a large plate, gather your warm tortillas and place 6-10 small shrimp on the tortilla and 1-2 Tablespoons of the slaw for each taco.
Serve with the optional toppings, enjoy immediately.

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