Description
These Baja Shrimp Tacos offer a vibrant and flavorful twist on classic street tacos, featuring tender shrimp seasoned with Old Bay and cumin, served with a refreshing cabbage slaw and topped with creamy avocado, queso fresco, and spicy hot sauce. Perfect for a quick and satisfying meal that delivers a taste of coastal Baja California.
Ingredients
Scale
Slaw
- 2 cups cabbage, shredded
- ¼ cup fresh cilantro, chopped
- ½ cup red onion, diced
- ½ teaspoon salt
- 2 tablespoons lime juice
Shrimp
- 1 pound small shrimp (peeled, deveined, and dried with paper towel)
- 2 tablespoons Old Bay seasoning
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 4 tablespoons olive oil, divided
Other
- 8 corn or flour tortillas (4-inch, street taco size)
- Sour cream, for serving
- Sliced avocado or guacamole, for serving
- Pico de gallo, for serving
- Crumbled queso fresco, for serving
- Hot sauce, for serving
Instructions
- Prepare the Slaw: In a medium-sized bowl, combine shredded cabbage, chopped cilantro, diced red onion, salt, and lime juice. Toss everything together until well coated and set aside to let the flavors meld while you prepare the shrimp and tortillas.
- Season the Shrimp: Place the shrimp in a bowl. Sprinkle with Old Bay seasoning, cumin, and garlic powder. Toss gently to evenly coat all the shrimp with the spices, ensuring full flavor infusion.
- Cook the Shrimp: Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they turn light pink and are fully cooked through. Be careful not to overcook to maintain a tender texture. Remove shrimp from the skillet and set aside.
- Warm the Tortillas: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Place a tortilla in the oil and cook for about 30 seconds on each side, until softened and slightly crispy. Remove from heat and keep warm. Repeat with the remaining tortillas.
- Assemble the Tacos: Arrange 6-10 cooked shrimp onto each warm tortilla. Top each with 1-2 tablespoons of the prepared cabbage slaw for a fresh crunch.
- Add Toppings and Serve: Garnish tacos with your favorite optional toppings such as sour cream, sliced avocado or guacamole, pico de gallo, crumbled queso fresco, or a dash of hot sauce to taste. Serve immediately to enjoy the full range of flavors and textures.
Notes
- To keep shrimp tender, avoid overcooking and remove from heat as soon as they turn pink.
- Use either corn or flour tortillas based on your preference; slightly crisped tortillas add nice texture contrast.
- Customize your taco toppings to suit your taste—extra lime juice or hot sauce can add brightness and heat.
- For a spicier version, add chili powder or cayenne to the shrimp seasoning mix.
- Leftover slaw can be refrigerated for up to 2 days and used in other dishes or as a side.
