Baja Shrimp Tacos

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!

5 from 9 votes

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Prep Time 15

Cook Time 10

Total Time 25

Serving servings

Ingredients

Shrimp:

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

Simple Slaw:

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

Cilantro Yogurt Crema:

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

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 pay 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: Use whole-wheat, almond flour, chickpea flour, cassava flour, flour, low-carb, or corn.

Cotija Cheese: Feel free to use your favorite type of shredded cheese. I like a Mexican-blend or sharp cheddar. You can also omit or swap for a dairy-free version.

Lettuce Tacos: Make these Baja shrimp tacos low-carb and kept by serving them in lettuce tacos. I love using romaine or butter lettuce.

Frozen Shrimp: I love using frozen shrimp since it is cheaper, easier, and has the same nutritional value. Simply let the shrimp thaw in the fridge for 6+ hours (or overnight). If you are in a rush, you can thaw frozen shrimp in the sink by adding the shrimp to an airtight bag and letting them run under cold water.

Grilling Instructions: Preheat your grill to medium-high heat. You can also use an indoor grill pan. Make sure to lightly grease your grill by spraying or dipping paper towels in oil and spreading them across the grill. Then, thread 5 to 6 seasoned shrimps onto each grilling skewer. If using wooden skewers, make sure to soak them in water for 30 minutes, so they do not burn on the grill. Grill the shrimp for about 2 minutes on the first side. Flip and grill the second side for an additional 2 – 3 minutes.

Storing: Simply store leftover Baja shrimp in one large airtight container or individual airtight containers in the fridge for 3 – 4 days. Store extra slaw and toppings in a separate container to maximize freshness.

Reheating: For the best results, reheat the shrimp and tortillas in the microwave for 30 – 60 seconds or until warm; you can also reheat them on the stovetop in a clean pan. Keep the slaw and crema cold when serving.

There are 2 tacos per serving. The nutritional information below is calculated based on that.

Nutrition

Course Lunch & Dinner

Cuisine American, Mexican

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