Baja Shrimp Tacos with Cabbage are made with cooked shrimp seasoned with spices and then topped with cabbage and green sauce. These tacos only take a few minutes to make (basically enough time to heat up the shrimp) but make for a filling and satisfying summer meal!
I love tacos of all kinds. And in the summer especially when you want a quick dinner and the produce is fresh and cheap, I'm looking for all taco recipes. I love venison tacos, spicy chicken tacos, anything on a taco, really!
These Baja Shrimp Tacos have close to no prep time, just enough time to heat up the shrimp and tortillas and throw everything together. They pair perfectly with a Classic Margarita!
First things first…
What makes a dish "baja?"
Originating from Baja California, Mexico, the method of baja style food has come to mean anything fresh, Mexican, and full of flavor. Seafood is common, but I have seen chicken dishes labelled "baja" as well. It has become somewhat of a blanket term.
When a taco is "baja" it generally refers to fish tacos. The tacos are often fried and then garnished with cabbage and a white sauce.
I did a slight variation on fish tacos here by using shrimp, but they are still topped with cabbage for freshness and crunch. If you have never added cabbage to your tacos before, I highly recommend it. It has become one of our household's go to toppings!
- garlic powder
- onion powder
- chili powder
- Southwest salad mix / coleslaw mix / shredded cabbage
- Green salsa (Try this avocado lime ranch dressing if you would like to make a delish green sauce at home! Otherwise, use your favorite salsa or hot sauce).
- corn tortillas or flour tortillas
How to make Baja Shrimp Tacos
In a small bowl, combine spices, oil, and thawed shrimp. Let sit for 5 minutes.
If desired, heat up shrimp in a skillet over medium heat for 1-2 minutes until just heated through.
Warm tortillas over stove grates, watching carefully so that they do not burn.
Assemble tacos by topping a tortilla with seasoned shrimp, shredded cabbage, green salsa, and a squeeze of freeze lime.
Heat up the tortillas right on the stove top grates for an authentic warm tortilla with a little bit of char to it! If you don't have a gas stove, a few seconds in the broiler will do the job, but you will want to watch the tortillas very carefully so they don't burn!
- If using raw shrimp instead of cooked, saute in the pan for 5-7 minutes until cooked through and pink. Just make sure they are tail off shrimp since they will be going directly into the tacos!
- If you want to make this dish low carb, you can omit the tortillas and use more cabbage or salad mix and simply top that with the seasoned shrimp. A baja shrimp salad would be delish, similar to this Bang Bang Shrimp Salad.
Topping ideas for shrimp tacos
I kept these baja shrimp tacos pretty simple with just cabbage, green sauce, and seasoned shrimp. But they are amazing loaded up with your favorite taco toppings. Here are some ideas.
- tortilla strips
- fresh jalapenos
- pickled jalapenos
- pickled red onions
- green onions
- queso fresco or cotija cheese
- chipotle mayo
- lime juice
Store any leftover shrimp in the fridge for 2-3 days. Keep the shrimp separate from the toppings and tortilla shells so that everything stays fresh and just reheat when ready.
Baja Shrimp Tacos with Cabbage
- 16 oz. cooked frozen shrimp thawed
- 1 tbsp. oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
- ½ tsp. cumin
- ½ tsp. salt
- 1 lime for garnish
- 1 bag Southwest salad mix
- green salsa for garnish
- In a small bowl, combine spices, oil and thawed shrimp. Let sit for 5 minutes.
- If desired, heat up shrimp in a skillet over medium heat for 1-2 minutes until just heated through.
- Warm tortillas over stove grates, watching carefully so that they do not burn.
- Assemble tacos by topping a tortilla with seasoned shrimp, shredded cabbage, green salsa, and a squeeze of freeze lime.