Description
You’re going to love this one—crispy, golden shrimp, tossed in a smoky spice blend, hugged by a zesty cabbage slaw, and drizzled with a creamy Baja sauce that has just the right amount of kick. Topped with crumbly cotija cheese, fresh cilantro, and crunchy red onions, these tacos are bold, vibrant, and utterly addictive. Perfect for a quick weeknight meal or your next taco night fiesta—because let’s be honest, you can never have too many tacos! 🌮🔥
Ingredients
Scale
🦐 For the Baja Shrimp:
- 1 lb large shrimp, deveined, tails off, patted dry
- ½ tsp ancho chili powder (smoky goodness!)
- ½ tsp cumin (earthy & warm)
- ½ tsp salt
- ½ tsp black pepper
- ⅓ cup almond flour (for that light, crispy texture)
- 1 tbsp avocado oil (or any cooking oil)
🥣 For the Smoky Baja Sauce:
- ½ cup whole milk Greek yogurt (or sour cream for extra richness)
- 1 tbsp apple cider vinegar (tangy magic)
- Juice of ½ lime (hello, freshness!)
- 1 tbsp honey (just a touch of sweet)
- 1 tsp smoked paprika (deep, smoky flavor)
- ½ tsp minced garlic
- ½ tsp chipotle chili powder (for that subtle heat)
- ½ tsp salt
🥬 For the Cabbage Slaw & Toppings:
- 1 cup shredded green cabbage
- ¾ cup shredded red cabbage
- ½ cup matchstick carrots (because crunch is key!)
- 4 whole wheat tortillas, warmed
- ¼ cup red onion, finely chopped
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
Instructions
🔥 1. Get That Shrimp Ready!
- In a bowl, whisk together ancho chili powder, cumin, salt, black pepper, and almond flour.
- Toss in the shrimp and make sure they’re fully coated in that flavorful goodness. Set aside.
🥄 2. Whip Up That Baja Sauce
- In a small bowl, mix Greek yogurt, apple cider vinegar, lime juice, honey, smoked paprika, garlic, chili powder, and salt.
- Stir until smooth and creamy. Set aside (but try not to eat it by the spoonful—yet).
🥬 3. Slaw It Up!
- In a large mixing bowl, combine green cabbage, red cabbage, and carrots.
- Pour in ¾ of the Baja sauce and toss until evenly coated. Set aside.
🔥 4. Cook That Shrimp Like a Pro
- Heat 1 tbsp avocado oil in a skillet over medium heat.
- Add the seasoned shrimp and cook for 5-7 minutes, flipping halfway through, until golden brown and crispy on the edges.
🌮 5. Assemble Like a Boss
- Warm up those tortillas (because warm tortillas = happy tacos).
- Layer each one with a hefty scoop of slaw, crispy shrimp, chopped red onions, and cotija cheese.
- Drizzle with extra Baja sauce and sprinkle with fresh cilantro for that final flavor bomb.
🥳 6. Time to Feast!
- Serve immediately with lime wedges on the side.
- Take a bite, close your eyes, and enjoy the ultimate taco experience!
Notes
- 🌮 Crunch Upgrade: Want extra texture? Add crushed tortilla chips or sliced radishes for a little extra bite!
- 🔥 Turn Up the Heat: Love it spicy? Add extra chipotle chili powder or a few dashes of your favorite hot sauce.
- 🐟 Not a Shrimp Fan? Swap it out for grilled fish, chicken, or crispy tofu—same seasoning, same deliciousness.
- 🥑 Make It Creamier: Add a few slices of avocado or a drizzle of chipotle mayo for extra richness.
- 🏆 Make Ahead Tip: The Baja sauce and slaw can be prepped a day in advance—just store them in the fridge until taco time!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco
- Calories: 406 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 190mg
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