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!
I wanted to re-create a recipe for shrimp tacos that reminded me of our trip to Baja California Sur in Mexico. I was eating them by the pool practically every day, and it was the best!
We’ll keep things super easy. All you have to do is season the shrimp with some simple spices to make a marinade, which can be spicy or mild. Then cook them about 2 minutes on each side and TA-DA—it’s Baja shrimp taco time!
Ready in about 25 minutes, they make a quick weeknight dinner, there are endless choices for toppings, and I know they’ll become one of your favorite Mexican recipes!
Shrimp is one of the most versatile proteins, and I love to cook it in all kinds of ways. Try my low country boil, this easy shrimp scampi recipe, or garlic shrimp.
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Baja shrimp tacos ingredients
- Shrimp: I use smaller shrimp for tacos, about 30-40 count per pound. I recommend buying them frozen. Be sure they are peeled with the tail removed. Deveined shrimp are optional, they can be more expensive. It doesn’t hurt you to eat the vein, so buy what works best for your budget.
- Corn tortillas: I like corn tortillas for shrimp tacos, this is how I had them in Baja. I find them a little lighter, flour tortillas tend to overpower the shrimp. Street tacos sometimes call for two tortillas each, but this shrimp isn’t in a sauce that would seep through them, so you’ll only need one per taco.
- Chili powder, ground cumin, ground coriander, garlic: If you’re wondering how to season shrimp tacos, just keep it simple with these three spices commonly used in Mexican cooking. You don’t want to cover the delicate taste of the shrimp.
- Garlic: We’ll grate the garlic so the flavor will infuse into the shrimp evenly as it marinates. You could also substitute ½ teaspoon of garlic powder.
- Cabbage: You can use green or red cabbage either as is, or make a slaw to put on top. I prefer to keep the cabbage crisp and fresh with no dressing for great texture.
- Fresh cilantro: Shrimp and cilantro go so well together, it’s the perfect topping for these tacos.
- Neutral oil: Use, canola oil, sunflower seed oil, or grapeseed oil. Don’t waste the good olive oil here.
- Fresh limes: What’s a Baja Cali taco without some fresh lime squeezed on top? Tastes like sunshine!
- Kosher salt
How to make Baja shrimp tacos
Step 1: Make the shrimp taco marinade
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.
Step 2: Cook the tortillas
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.
Step 3: Cook the shrimp
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.
Pro tip
Shrimp cooks FAST! Don’t overcook it! Once they start to turn bright pink, flip ’em over! They’ll also start to curl up, a good indicator that they are done. Remember they will continue to cook after you remove them from the heat.
Step 4: Assemble the tacos and serve!
To make the Baja 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.
Expert tips
- PLEASE cook the tortillas! You MUST cook tortillas in a skillet or on a griddle, whether they are corn or flour. They are essentially still partly 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.
- Add 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, cotija cheese 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.
- Don’t reheat leftovers: If you have leftover Baja shrimp, store them in an airtight container in the refrigerator for up to 2 days, but serve them cold. If you try to reheat the shrimp, they will overcook and be rubbery.
What to serve with Baja shrimp tacos
Looking for a side for shrimp tacos? Keep it simple and traditional with these ideas. And don’t forget the cocktails, a mezcal margarita would be perfect!
- Mexican Black Beans don’t need to soak overnight and they are a great make-ahead side dish.
- Mango Slaw is crisp and not too sweet, made with a touch of honey and lots of fresh lime juice. Serve it as a side, or put it on top!
- Elote Dip is based on the flavors of Mexican street corn and makes a great appetizer!
More Mexican recipes
- Avocado Crema is my favorite topping for street tacos, it’s full of fresh lime and cilantro and just like the sauce I had on my shrimp tacos in Baja!
- Green Chilaquiles are my top pick for a Mexican breakfast recipe!
- Mango Avocado Salsa is sweet, creamy, and fresh, serve it as a dip or a topping!
- Quick Mole Sauce is great with grilled meat or seafood, I learned how to make it in a cooking class I took during one of my trips to Baja California Sur.
Baja Cali shrimp tacos are a quick and easy taste of the beach!
- The shrimp marinates in 10 minutes.
- Cook the shrimp about 2 minutes on each side. So FAST!
- Make them spicy or mild.
- Top your shrimp tacos Baja-style—with crunchy shredded cabbage, or make a slaw.
- Gluten-free and dairy-free!
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Recipe
Baja Shrimp Tacos Recipe
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!
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Servings: 4
Calories: 194kcal
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
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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.
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Nutrition
Calories: 194kcal | Carbohydrates: 1g | Protein: 23g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 733mg | Potassium: 327mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 301IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 1mg
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