Description
These Baja Shrimp Tacos are a vibrant and flavorful dish perfect for a quick weeknight dinner or casual gathering. Featuring tender shrimp seasoned with Old Bay and cumin, paired with a zesty cabbage slaw and fresh toppings like avocado, queso fresco, and pico de gallo, these tacos deliver a delightful combination of textures and bright, bold flavors all in a soft, crispy tortilla.
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
Taco Fixings
- 8 corn or flour tortillas (4-inch, street taco size)
- Sour cream
- Sliced avocado or guacamole
- Pico de gallo
- Crumbled queso fresco
- Hot sauce
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 while you prepare the rest of the ingredients.
- Season the shrimp: Place the shrimp in a bowl. Sprinkle with Old Bay seasoning, cumin, and garlic powder. Toss gently to ensure all the shrimp are evenly coated with the spices.
- Cook the shrimp: Heat 3 tablespoons 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. Be careful not to overcook the shrimp. Remove them from the skillet and set aside.
- Heat the tortillas: In a small skillet, heat 1 tablespoon 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 the skillet and keep warm. Repeat with the remaining tortillas.
- Assemble the tacos: Place 6-10 cooked shrimp in each tortilla. Top with 1-2 tablespoons of the prepared slaw.
- Add toppings and serve: Add any optional toppings such as sour cream, sliced avocado or guacamole, pico de gallo, crumbled queso fresco, or a dash of hot sauce as desired. Serve immediately and enjoy!
Notes
- You can substitute Old Bay seasoning with a mix of smoked paprika, celery salt, and cayenne if unavailable.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- For a gluten-free option, use corn tortillas and ensure toppings are gluten-free.
- Leftover slaw and shrimp can be stored separately in the refrigerator for up to 2 days.
- To make this recipe spicier, add chopped jalapeños to the slaw or extra hot sauce on the tacos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
