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Green plate with baja shrimp tacos on them and limes to the side.
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5 from 3 votes

Baja Shrimp Tacos

Baja Shrimp Tacos are crispy, served over creamy chipotle coleslaw. Ready in 30 minutes and easily a fan favorite everyone will love. T
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
Author: Bailey Rhatigan

Equipment

  • large skillet for sautéing
  • mixing bowls

Ingredients

Toasted Panko Crumbles (optional)

  • ½ cup panko bread crumbs

Coleslaw

  • 2 cups coleslaw mix premade
  • 4 Tbsp cilantro, chopped
  • ⅓ cup Mayonnaise or plain greek yogurt or sour cream
  • 2 Tbsp sriracha or chipotle peppers in adobo
  • ¼ tsp salt & pepper
  • 1 Tbsp water *to thin the dressing

Baja Shrimp Tacos

  • 1 lb large shrimp, cleaned and shelled
  • 1 tsp garlic powder
  • ½ tsp salt & pepper, each
  • ½ tsp paprika
  • ½ tsp onion powder
  • 1 Tbsp olive oil

Toppings (optional)

  • 8 corn tortillas
  • 4 Tbsp cotija cheese, crumbled
  • 1 Jalapeño thinly sliced
  • 1 lime, sliced for garnish optional

Instructions

  • Toast the panko, if using. Just add it to a skillet and toast for a quick 4 minutes until it's browned. Place to the side to sprinkle on top of the tacos for a crunchy twist.
  • Make the coleslaw. Add the coleslaw dressing ingredients to a small food processor or a bowl and whisk well. Give it a taste, adjust as needed (add more mayo or sriracha (or chipotle peppers). Add the cilantro to the slaw mix. Next, pour 3/4ths the dressing over the coleslaw and mix well to ensure everything it coated. Store in the fridge until ready to serve. the leftover dressing is to drizzle on the tacos.
  • Make the shrimp. Pat the shrimp dry with a paper towel and place in a large bowl. In a small bowl add all the seasonings together and whisk well. Add the seasonings to the shrimp. Toss well.
  • Heat oil in a large skillet, add the shrimp. Cook for about 4-5 minutes (total) being sure to flip at least once. They should be just starting to turn pink, try not to overcook them.
  • Make the baja shrimp tacos. Assemble them on toasted tortillas, add a heaping spoonful of slaw, followed by shrimp, cotija cheese, jalapeño slices etc.

Notes

  • Don't overcook the shrimp. They will get rubbery and not so tasty, be sure to only cook for 4-5 minutes. 
  • Sriracha OR Chipotle peppers in adobe work great. I like to use either one.
  • Eat fresh. These tacos should be fresh and hot. You can reheat them in the oven or air fryer if needed.
  • Feel free to use sour cream in place of the mayo.
  • Store leftovers in an airtight container in the fridge for up to 4 days. 

Nutrition

Serving: 2 tacos | Calories: 420kcal | Carbohydrates: 18g | Protein: 23g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 166mg | Sodium: 1300mg | Potassium: 335mg | Fiber: 5g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 19mg | Calcium: 219mg | Iron: 2mg