Description
Enjoy these flavorful Baja Shrimp Tacos featuring succulent, spiced shrimp cooked to perfection and topped with a fresh, tangy cabbage slaw. Ready in just 20 minutes, these tacos are perfect for a quick weeknight dinner or a casual gathering with friends. Garnished with creamy avocado, pico de gallo, and crumbled queso fresco, they deliver a delicious balance of textures and bold flavors.
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
To Serve
- 8 corn or flour tortillas (4-inch, street taco size)
- Sour cream (optional)
- Sliced avocado or guacamole (optional)
- Pico de gallo (optional)
- Crumbled queso fresco (optional)
- Hot sauce (optional)
Instructions
- Make 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 allow flavors to meld while preparing the shrimp.
- Season the shrimp: Place the shrimp in a bowl and sprinkle with Old Bay seasoning, cumin, and garlic powder. Toss gently to evenly coat all the shrimp with the spices.
- 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. Avoid overcooking to keep them tender. Remove from skillet and set aside.
- Heat the tortillas: In a small skillet, heat 1 tablespoon of olive oil over medium heat. Place a tortilla in the skillet and cook for about 30 seconds on each side until softened and slightly crispy. Remove and keep warm. Repeat with remaining tortillas.
- Assemble the tacos: Place 6-10 cooked shrimp in each tortilla. Top with 1-2 tablespoons of prepared slaw for a fresh crunch.
- Add toppings and serve: Garnish each taco with optional sour cream, sliced avocado or guacamole, pico de gallo, crumbled queso fresco, and a dash of hot sauce as desired. Serve immediately to enjoy the full freshness and flavor.
Notes
- Ensure shrimp are dried well before seasoning for better browning.
- Adjust spice levels to your preference by modifying seasoning amounts.
- Warm tortillas just before serving to keep them pliable and flavorful.
- For a gluten-free option, use corn tortillas instead of flour.
- Leftover slaw can be refrigerated for up to 2 days but is best fresh.
