Baja Shrimp Tacos Recipe

A plate of baja shrimp tacos with lime wedges, surrounded by a glass of beer, a bowl of cabbage and cilantro, and an orange and white towel.

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Low Lactose

Keyword: baja shrimp tacos, easy shrimp tacos, shrimp street tacos

Prep Time: 2

Cook Time: 15

Marinating time: 10

Total Time: 27

Servings:

Calories: 194kcal

This Baja shrimp tacos recipe is made with an easy Mexican marinade and topped with crunchy cabbage and a squeeze of fresh lime. The shrimp cooks in just a few minutes, so you'll be eating street tacos for dinner in no time!

Print Recipe

Equipment

Ingredients

1 pound peeled shrimp, tails removed
3 tablespoons neutral oil divided
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon coriander
1 clove garlic
1 teaspoon kosher salt
corn tortillas
shredded cabbage
fresh cilantro
fresh lime wedges

Get Recipe Ingredients

Instructions

In a small bowl, combine 1 tablespoon of the oil, the chili powder, cumin, coriander, and salt. Use a microplane grater to grate the garlic, add it to the bowl and stir.
Pat the shrimp dry with a paper towel, then add them to the taco marinade. Allow to sit at room temperature for at least 10 minutes and no longer than 30 minutes.
While the shrimp are marinating, place a non-stick skillet or griddle over medium high heat. Once it's hot, add the tortillas, 1 or 2 at a time, and cook until they have shrunken slightly and are starting to get golden brown spots on them. Wrap the tortillas in a kitchen towel to keep warm until ready to serve.
Place a cast iron skillet or other heavy-bottomed skillet over medium high heat, add the remaining 2 tablespoons of oil and wait for it to shimmer. Working in batches, cook the shrimp about 2 minutes per side, until they are bright pink and the spices start to blacken and caramelize.
To assemble the tacos, remove a tortilla from the towel, add the shrimp, top with cabbage, cilantro and a squeeze of lime. Add a dash of hot sauce if desired.

Notes

PLEASE cook the tortillas! You MUST cook tortillas in a skillet or on a griddle, whether they are corn or flour. They are essentially raw when they come out of the package, and they will completely fall apart if you don't cook them prior to filling them. Once cooked, they'll be flexible and strong, and they'll hold all the shrimp and taco fillings without breaking or getting soggy.
Buy frozen shrimp: The shrimp in the seafood case at the grocery store is not fresh, it has been previously frozen and thawed, and they are charging you more for thawing it for you. (I know this because I used to work in the seafood department!) Buy the frozen shrimp and thaw it when YOU are ready so you know it hasn't been sitting around too long.
Mix up the spices: Use regular old chili powder or try chipotle chili powder or ancho chili powder.
Whisk up some toppings: Chipotle mayo is an excellent topping for Baja Cali shrimp tacos! Just add some adobo sauce from a can of chipotle chilis to mayo and stir. You can also try pico de gallo or salsa verde.
Make spicy shrimp tacos: If you like things on the spicier side, add some cayenne pepper to the marinade, top with hot sauce, or add sliced jalapeño or serrano peppers.

This post contains affiliate links and paid links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

Nutrition