Baja Shrimp Tacos

These 15-minute Baja shrimp tacos are spiced and pan-seared, then topped with crunchy cabbage slaw and a creamy Greek yogurt baja sauce. No mayo, no sour cream, 26g of protein per serving. Serve on corn or almond flour tortillas for a gluten-free weeknight dinner.

5 from 10 votes

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Prep Time 10

Cook Time 5

Total Time 15

Serving servings

Ingredients

Shrimp:

1 pound medium raw shrimp, thawed & peeled
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon ground cumin
¾ teaspoon salt
½ teaspoon black pepper
1 - 2 tablespoon olive oil

Simple Slaw:

⅔ cup shredded green cabbage
⅔ cup shredded red cabbage
⅔ cup shredded carrots

Greek Yogurt Baja Sauce:

1 cup plain Greek yogurt, 0%, 2% or 5%
1 - 2 large garlic clove, minced
¾ teaspoon lime zest, (zest from ½ a lime)
1 - 2 tablespoon of lime juice, start with 1 and add more if desired
3 tablespoon fresh cilantro, finely diced
1 ½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon ground cumin

The Tacos:

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,

Instructions

Prep the shrimp. If they are frozen, thaw them by running them under cold water. Make sure you peel them and remove the tails. Then, pat the shrimp dry with paper towels and place them in a medium bowl. Add seasonings (not the olive oil) and stir to combine.
Make the crema. Meanwhile, mix all the crema ingredients together and place it to the side.
Make the slaw. In a medium-sized mixing bowl, mix both cabbages and shredded match-stick carrots with about ½ to ⅔ of the cilantro yogurt crema. Then, set aside.
Cook the shrimp. Heat a large saucepan with the olive oil over medium heat. When hot, add the seasoned shrimp in a single layer across the pan. If your pan is too small, do this in batches, or else the shrimp will not get crispy. Cook for 2 minutes, then flip and cook for another 1 – 2 minutes until the shrimp is pink and cooked through. Remove the shrimp from the pan and set it on a plate to rest.
Toast the tortillas. You can warm or toast your tortillas in a pan or over an open gas stovetop flame. Turn the heat to medium/low and allow the tortillas to “toast” for about 10 seconds per side until they are lightly charred on the edges. If you are using a pan, heat to medium-hot and “toast” for 30 seconds per side until browned in some spots.
Assemble the tacos. Layer each of the toasted tortillas with the slaw, cooked shrimp, chopped red onion, cotija cheese, chopped cilantro, and an extra drizzle of crema. I love finishing mine off with a squeeze of fresh lime juice. You can even add guacamole, sour cream, and pico de gallo. Enjoy!

Notes

Tortillas: Corn or almond flour keeps these gluten-free. Flour, whole wheat, chickpea, and cassava all work otherwise.

Cotija: A Mexican blend, sharp cheddar, or feta all sub in. Leave it off for dairy-free.

Lettuce tacos: Romaine or butter lettuce shells make these low-carb.

Frozen shrimp: Cheaper, easier, and nutritionally the same. Thaw in the fridge for 6 or more hours, or seal in a bag and run under cold water if you're in a rush.

Grilling: Preheat to medium-high and grease the grates with an oiled paper towel. Thread 5 to 6 shrimp per skewer, soaking wooden skewers 30 minutes first. Grill 2 minutes on the first side, then 2 to 3 minutes on the second.

Storing: Keep shrimp, slaw, and sauce in separate airtight containers for 3 to 4 days. Store the slaw undressed if you're prepping more than a day ahead.

Reheating: Microwave the shrimp and tortillas 30 to 60 seconds, or warm in a dry pan. Keep the slaw and sauce cold.

Nutrition is for 2 tacos.

Nutrition

Course Lunch & Dinner

Cuisine American, Mexican

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