Description
These Baja Shrimp Tacos feature perfectly seasoned, pan-cooked shrimp paired with a fresh lime-cilantro cabbage slaw, served in warm, lightly crisped tortillas. Topped with creamy sour cream, ripe avocado, crumbled queso fresco, and a splash of hot sauce, these tacos offer a vibrant and flavorful meal that’s quick to prepare and perfect for any casual dinner or gathering.
Ingredients
Scale
Slaw Mix
- 2 cups shredded cabbage
- ¼ cup chopped fresh cilantro
- ½ cup diced red onion
- ½ teaspoon salt
- 2 Tablespoons lime juice (about 1 lime)
Shrimp
- 1 pound small shrimp, peeled, deveined, and dried with a paper towel
- 2 Tablespoons Old Bay seasoning
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 4 Tablespoons olive oil, divided
Tortillas and Toppings
- 8 four-inch tortillas
- Sour cream, for serving
- Sliced avocado, for serving
- Crumbled queso fresco, for serving
- Hot sauce, for serving
- Lime slices, for garnish
Instructions
- Prepare the Slaw: In a small bowl, combine shredded cabbage, chopped cilantro, diced red onion, salt, and lime juice. Toss thoroughly to coat all ingredients well, then set aside to marinate.
- Season the Shrimp: In a medium bowl, gently mix the dried shrimp with Old Bay seasoning, cumin, and garlic powder until evenly coated. Set this mixture aside.
- Cook the Shrimp: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the seasoned shrimp. Cook for 3 to 5 minutes per side, or until the shrimp turn light pink and are cooked through, being careful not to overcook. Remove the shrimp from the skillet and set aside.
- Warm and Crisp the Tortillas: In a small skillet, warm 1 tablespoon of olive oil over medium heat. Cook each tortilla for about one minute per side, until they become flexible and slightly crispy. Repeat for all tortillas, adding more olive oil as needed.
- Assemble the Tacos: On a large plate, place the warm tortillas. Distribute 6 to 10 shrimp per tortilla and top each with 1 to 2 tablespoons of the prepared slaw.
- Add Toppings and Serve: Add optional toppings such as sour cream, sliced avocado, crumbled queso fresco, and a dash of hot sauce. Garnish with lime slices and serve immediately for the best flavor and texture.
Notes
- Be careful not to overcook the shrimp, as they can become tough quickly.
- For extra heat, add more hot sauce or a sprinkle of chili flakes to the tacos.
- If you prefer, corn or flour tortillas both work well for this recipe.
- The slaw can be made ahead and kept refrigerated for up to a day for convenience.
- Adjust seasoning to taste, especially the salt and lime juice in the slaw.
