Take your taste buds on a trip south of the border with these Baja shrimp tacos!
Juicy, pan-fried shrimp loaded into a warm tortilla and piled high with tangy slaw and drizzled with a creamy Baja sauce.
The whole family will love this one. It’s the perfect dish for summer!
What is a baja style taco?
A Baja style taco is named for the region of Baja California in Mexico.
These tacos traditionally include fried fish or shrimp, shredded cabbage or some sort of slaw and a creamy, flavorful sauce that’s drizzled on top.
Ingredients
Here’s what you’ll need for this Baja shrimp taco recipe:
- Medium-sized shrimp. If you can find them at the grocery store already deveined with the tails removed, even better. Also, buying frozen shrimp is more cost effective than buying fresh shrimp.
- Corn tortillas. Flour tortillas can be substituted, if desired.
- Flour or cornstarch. We’re skipping heavy breadcrumbs or panko in favor of a light dusting. Cornstarch will give you a crispier result, but flour works too.
- Smoked paprika. You could also use ancho chili powder, which also imparts a smoky heat.
Here’s what you’ll need for the slaw:
- Cabbage (or pre-shredded coleslaw mix)
- Mayonnaise
- Fresh cilantro
- Limes
- Sugar
- Onion Powder
- Salt and pepper
How to Make Baja Shrimp Tacos
First, Make the Slaw
Whisk your dressing ingredients together in a medium bowl and then add the shredded cabbage to the bowl.
Toss the cabbage in the dressing to coat, and then set it aside. This will give the flavors a chance to blend and it will tenderize the cabbage.
Next, Make the Baja Sauce
Baja sauce is a simple, creamy sauce made with mayonnaise, sour cream, lime juice and chili powder.
Mix it all together and set it aside.
Then, Cook the Shrimp
Toss the shrimp in a dry mixture of flour (or cornstarch), salt and smoked paprika. Then, fry the shrimp in oil until the coating is golden brown.
Remove the shrimp onto a wire rack so the excess oil can drip off.
Assemble the Tacos
It’s nice to warm your tortillas in the microwave for a few seconds before loading them up, but it’s not required.
Now, take a tortilla and fill it with shrimp and slaw. Drizzle the baja sauce over top, and enjoy!
Serving Suggestions
Enjoy this Baja shrimp tacos recipe in any of these ways:
1. Additional garnishes: get creative with taco toppings like cotija cheese or queso fresco, pickled red onion or chopped scallions.
2. Side dishes: serve your tacos with a side of Mexican rice, black bean and corn salad or Mexican macaroni salad.
3. Make it a feast: include these shrimp tacos with other South of the border favorites like Mexican street corn dip, guacamole and nachos.
How to tell When Shrimp are Done
The best way to tell when shrimp are done is when they curl up tightly. They’ll turn pink before they curl up, so let them keep cooking until you see the curl.
Be sure to flip the shrimp so that both sides cook evenly.
Pro Tips for the Best Baja Shrimp Tacos
1. Warm the tortillas. Heat the tortillas up for a few seconds in the microwave. This makes them pliable and aromatic. Alternatively, place them onto the grill or over a gas burner for a few seconds. Keep the tortillas covered with a dish towel as you’re assembling the tacos.
2. Let shrimp rest on wire rack. This will allow any excess oil to drip off after frying while also preventing the coating from getting soggy. Be sure to rest them in a single layer without overlapping.
3. Make the slaw first. This will allow the cabbage mixture to soak in the dressing, tenderizing it and reducing bitterness.
Storage Instructions
If you have leftover Baja shrimp, store it in an airtight container in the refrigerator for up to 3 days.
Reheat the shrimp in an air fryer or warm oven to restore its crispiness. They’re a great reheat for busy weeknights!
Also, store the slaw and Baja sauce in their own airtight containers in the fridge.
When you make these Baja shrimp tacos, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more recipes for taco night, try these:
Baja Shrimp Tacos
Ingredients
- 2 lbs. medium shrimp peeled, deveined and tails removed
- 12 corn tortillas
- 1 cup all purpose flour or cornstarch
- 1 tsp. salt
- 1/2 tsp. smoked paprika
- vegetable oil for frying
Crispy Slaw
- 2 1/2 cups shredded green cabbage
- 2 1/2 cups shredded red cabbage
- 1/4 cup cilantro chopped
- 1/4 cup mayonnaise
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. onion powder
- 1/8 tsp. black pepper
- 2 limes
Baja Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime
- 1 tsp. chili powder
Instructions
First, Make the Slaw
- In a large mixing bowl, combine the mayonnaise, sugar salt, onion powder, pepper and the juice of 2 limes.
- Fold in the chopped cilantro and shredded cabbage. Set aside.
Then, Make the Baja Sauce
- In a small bowl, whisk together the mayonnaise, sour cream, chili powder and juice of 1 lime. Set aside.
Then, Make the Tacos
- Peel and devein the shrimp. Remove the tails.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- In a large bowl, combine the flour or cornstarch with the salt and smoked paprika. Toss the shrimp in the flour mixture and shake off the excess.
- Fry the shrimp in the hot oil until golden brown, about 3-4 minutes per side. Remove shrimp onto a wire rack positioned over paper towels.
- Warm the tortillas in the microwave, if desired. Place the cooked shrimp and slaw in the tortillas and drizzle with baja sauce.
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