Baja Shrimp Tacos

Name: Baja Shrimp Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound medium raw shrimp (thawed & peeled); 1 tsp chili powder; 1 tsp garlic powder; ½ tsp ground cumin; ¾ tsp salt; ½ tsp black pepper; 1 - 2 tbsp olive oil; ⅔ cup shredded green cabbage; ⅔ cup shredded red cabbage; ⅔ cup shredded carrots; 1 cup plain Greek yogurt (0%, 2% or 5%); 1 - 2 large garlic clove (minced); ¾ tsp lime zest ((zest from ½ a lime)); 1 - 2 tbsp of lime juice (start with 1 and add more if desired); 3 tbsp fresh cilantro (finely diced); 1 ½ tsp chili powder; ½ tsp paprika; ½ tsp ground cumin; 8 small flour or corn tortillas (you can also use whole-wheat, almond, chickpea, or cassava flour tortillas); ¼ cup chopped red onion; ½ cup cotija cheese; ¼ cup fresh cilantro (chopped (for garnish)); Optional toppings: guacamole, pico de gallo, or mango salsa

These healthy 15-minute Baja shrimp tacos are perfectly spiced and topped with a simple cabbage slaw and cilantro lime crema made from greek yogurt. Serve them on flour, corn, or almond flour tortillas for an easy gluten-free weeknight meal!

Shrimp tacos have always been a favorite of mine. There's just something about that mix of crispy shrimp, crunchy slaw, and creamy sauce tucked into a warm tortilla that hits the spot every time. I've tried so many versions, but these Baja shrimp tacos? They're unbeatable.

The shrimp gets perfectly crispy without any breading, keeping things light yet satisfying. The carrot cabbage slaw adds the right amount of crunch, and the creamy cilantro lime crema ties it all together with a fresh, zesty kick.

The best part? They come together in just 15 minutes. Use any tortillas you love-corn, whole wheat, or grain-free. Quick, fresh, and packed with flavor!

Why you'll love this healthy recipe:

Juicy Shrimp: Perfectly spiced shrimp with crispy edges.
Quick & Easy: Ready in 15 minutes for a weeknight dinner.
No Mayo: Homemade healthy cilantro lime crema made from Greek yogurt.
High in Protein: 26 grams of lean protein per serving.
Gluten-Free: Perfect for everyone!

The ingredients

These shrimp tacos are made with simple, fresh ingredients. Here's what you'll need:

all ingredients in baja shrimp tacos in bowls including shrimp, greek yogurt, cilantro, cabbage, lime, spices, salt, pepper, tortillas, and red onion

The Tacos:

Shrimp - Fresh or frozen (thawed), peeled, and deveined to save time.
Seasonings - A mix of chili powder, garlic powder, cumin, salt, and pepper for great flavor.
Olive Oil - Helps the shrimp get a little crispy. Avocado oil works, too!
Tortillas - Use whatever you love-flour, corn, whole wheat, almond, or chickpea.
Toppings - Sliced red onion, crumbled cotija cheese, and fresh cilantro.
Cabbage - A mix of green and red cabbage is great, or just use one. A bag of coleslaw mix works too!
Carrots - Shredded for a little crunch and natural sweetness.

Cilantro Yogurt Crema:

Greek Yogurt: Feel free to use 0%, 2%, or 5% plain Greek yogurt. This is the base of our healthy cilantro lime crema. There is NO mayo or sour cream in this recipe.
Garlic: Freshly minced garlic is best! If needed, use pre-minced garlic or 1 teaspoon of garlic powder.
Limes: You'll need lime zest and lime juice to flavor this easy and healthy cilantro lime crema.
Cilantro: Fresh cilantro adds the best flavor to the crema.
Spices: Finally, you need chili powder, paprika, and ground cumin to flavor the crema.

How to make Baja shrimp tacos

These Baja shrimp tacos are quick, fresh, and full of flavor. Ready in under 15 minutes, they're topped with a healthy, no-mayo crema and a simple cabbage slaw. Here's how to make them:

raw shrimp seasoned with Baja spices on a serving tray

Prep the Shrimp: If frozen, thaw shrimp under cold water. Peel and remove tails, then pat dry. Place shrimp in a bowl and toss with seasonings (skip the olive oil for now).

cilantro lime cream made from greek yogurt in a mixing bowl

Make the Cilantro Lime Crema: Mix all the crema ingredients together and set aside.

healthy carrot cabbage slaw in a mixing bowl

Make the Slaw: Toss cabbage and shredded carrots with about half to two-thirds of the crema in a bowl. Set aside.

Cook the Shrimp: Heat olive oil in a pan over medium heat. Once hot, add shrimp in a single layer (cook in batches if needed). Cook for 2 minutes, flip, and cook for another 1-2 minutes until pink and cooked through. Remove and set aside.

assembling healthy shrimp tacos on corn tortillas

Toast the Tortillas: Warm tortillas in a pan or over a gas flame. Toast each side for about 10 seconds or until lightly charred.

Assemble the Tacos: Layer each tortilla with slaw, shrimp, red onion, cotija cheese, cilantro, and extra crema. Add a squeeze of lime and enjoy!

Top Tips

Pat Your Shrimp Dry: Before seasoning and cooking, make sure to pat the shrimp dry. Wet shrimp will steam instead of sear, which can make them chewy and rubbery-definitely not what we want!
Get the Oil Hot: Make sure the oil is heated properly before adding the shrimp. If the oil isn't hot, the shrimp won't sear and could turn out rubbery.
Don't Overcook the Shrimp: Shrimp cook quickly, usually in under 3 minutes. Keep an eye on them-overcooking can lead to tough, rubbery shrimp.
Make Them Low-Carb or Keto: Try romaine or butter lettuce shells for a low-carb, keto-friendly option.

Equipment Needed

Large Saute Pan
Tongs
Cutting Board & Knife
3 Mixing Bowl
Measuring Tools

Best Sides for Shrimp Tacos

Here are some of my all-time favorite things to serve with shrimp tacos:

Mexican Street Corn
Crispy Roasted Potatoes
Watermelon Basil Salad
Summer Corn Salad
Guacamole
Mango Salsa Recipe
Air Fryer Fingerling Potatoes
Black Bean Salad
Cilantro Lime Rice

Substitutions & Variations

Tortillas: If you don't have flour tortillas, use corn, almond flour, chickpea flour, or cassava flour tortillas. Or go low-carb by using romaine or butter lettuce wraps.
Shrimp: You can substitute shrimp with fish like cod or mahi-mahi for a different take on these tacos.
Slaw: Swap the cabbage for shredded kale or mixed greens if you prefer a different base.
Crema: If you don't have Greek yogurt, sour cream or vegan sour cream can be used in the cilantro lime crema.
Toppings: Add some sliced avocado, jalapeños for heat, or your favorite salsa for extra flavor.

Storage Instructions

Storage: Store leftover shrimp, tortillas, and slaw in separate airtight containers in the fridge for 3-4 days to keep everything fresh.

Reheating: Reheat shrimp and tortillas in the microwave for 30-60 seconds or on the stovetop in a clean pan. Keep the slaw and crema cold when serving.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, frozen shrimp works great! They're cheaper, easier, and just as nutritious. To thaw, place them in the fridge for 6+ hours (or overnight). In a pinch, you can thaw them quickly by placing the shrimp in an airtight bag and running cold water over it in the sink.

Can I grill the shrimp instead?

Yes, grilling is a great option! Preheat your grill to medium-high heat or use an indoor grill pan. Lightly grease the grill by spreading oil with a paper towel. Thread 5-6 shrimp onto skewers (soak wooden ones in water for 30 minutes to prevent burning). Grill for 2 minutes on one side, then flip and cook for another 2-3 minutes. For another tasty shrimp grilling recipe, check out these grilled BBQ shrimp!

Is this recipe gluten-free?

Yes, this recipe is gluten-free! Since the shrimp isn't breaded and we don't use any gluten-containing ingredients, just make sure to choose corn tortillas.

Can I serve them in lettuce tacos?

Absolutely! You can make these Baja shrimp tacos low-carb by serving them in lettuce wraps. Romaine or butter lettuce works great.

Can you refreeze shrimp?

You can refreeze shrimp if you've thawed it in the fridge. However, shrimp thawed at room temperature for more than 1 hour or thawed in the microwave or under cold water should not be refrozen.

Baja shrimp tacos with cilantro lime cream drizzled on top

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Did you make this recipe?

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