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Shrimp Baja Tacos with Crunchy Slaw

Three delicious Shrimp Baja Tacos with seasoned shrimp and crunchy red and green slaw served on a white plate.
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Follow this recipe to make flavorful shrimp tacos topped with a bright, crunchy cabbage slaw.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 small corn or flour tortillas
  • For the Crunchy Slaw:
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • For Serving:
  • Lime wedges
  • Cilantro, chopped

Instructions

  1. Prepare the slaw: In a medium bowl, combine the green cabbage, red cabbage, and carrots.
  2. In a separate small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, sugar, and salt until smooth.
  3. Pour the dressing over the cabbage mixture and toss well to coat. Refrigerate for at least 15 minutes to allow the flavors to meld.
  4. Prepare the shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
  5. Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer.
  6. Cook the shrimp for 2 to 3 minutes per side, until pink and opaque throughout. Do not overcook.
  7. Warm the tortillas according to package directions (either dry skillet or microwave).
  8. Assemble the tacos: Place a portion of the cooked shrimp onto each warm tortilla. Top generously with the crunchy slaw.
  9. Serve immediately with lime wedges and chopped cilantro.

Notes

  • For extra flavor, you can grill the shrimp instead of pan-searing.
  • If you prefer a spicier slaw, add a pinch of cayenne pepper to the dressing.
  • Use fresh lime juice for the best slaw flavor.

Nutrition

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