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Baja Shrimp Tacos with Creamy Slaw

These vibrant Baja Shrimp Tacos combine crispy shrimp with fresh creamy slaw for a delicious and unforgettable taco night.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 6 tacos

Ingredients

For the shrimp

  • 400 g Shrimp (peeled & deveined)
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Cumin
  • 1/2 tsp Chili powder
  • Salt & pepper to taste
  • 1 tbsp Olive oil
  • 1 tbsp Lime juice

For the slaw

  • 2 cups Green or red cabbage (shredded)
  • 1/2 cup Carrot (grated)
  • 2 tbsp Cilantro (chopped)
  • 1/3 cup Greek yogurt or sour cream
  • 2 tbsp Mayo
  • 1 1/2 tbsp Lime juice
  • 1 tsp Honey
  • Salt to taste

For serving

  • 6 pieces Corn or flour tortillas (warmed)
  • Avocado slices (optional)
  • Lime wedges (for serving)
  • Extra chopped cilantro (for garnish)

Instructions

Preparation

  • In a bowl, toss shrimp with olive oil, lime juice, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper. Let sit for 10–15 minutes.
  • In a large bowl, mix Greek yogurt, mayo, lime juice, honey, and salt. Add in cabbage, carrot, and cilantro. Toss to coat and chill in the fridge.

Cooking

  • Heat a skillet over medium-high. Cook shrimp 2–3 minutes per side until opaque and slightly crisp.
  • Toast tortillas in a dry pan or wrap them in foil and warm in the oven.

Assembly

  • Layer creamy slaw on each tortilla, top with shrimp, avocado slices (if using), and a sprinkle of cilantro. Squeeze fresh lime juice over top.

Notes

Make the marinade ahead of time to intensify flavors. For a spicy kick, add diced jalapeños or hot sauce. Avocado crema can be added for extra creaminess.