Baja Shrimp Tacos
Baja Shrimp Tacos feature tender, seasoned shrimp on a bed of slaw with homemade baja sauce and then topped with cotija cheese and a squeeze of lime juice for the perfect fresh bite.
Servings: 4 servings
Calories: 506kcal
Ingredients
Shrimp tacos
- 16 oz. raw shrimp tail off, thawed
- 1 tbsp. avocado oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
- ½ tsp. cumin
- 1 tsp. paprika
- ½ tsp. salt
- ¼ cup cotija cheese
- 8 tortillas flour or corn
Baja Sauce
- 2 limes 1 for sauce, one for garnish
- ⅓ cup mayonnaise
- ⅓ cup greek yogurt
- 1 tbsp. adobo sauce or your favorite hot sauce
- ½ tsp. salt
Cabbage Slaw
- ½ cup cilantro plus more for topping tacos
- 2 cups shredded cabbage or coleslaw mix
- ½ cup prepared baja sauce
- ½ tsp. onion powder
- ½ tsp. garlic powder
Instructions
- In a mixing bowl, combine shrimp with oil and spices. Let sit for 5 minutes.
- In a small bowl, combine mayo, yogurt, juice from one lime, and adobo sauce.
- To a separate bowl, add cabbage, chopped cilantro, and half of the prepared baja sauce.
- Place a skillet over high heat, and add shrimp. Cook for around 2 minutes per side, until shrimp go from grey to pink. Shrimp cook quickly so keep an eye on them.
- Warm tortillas on the stove or in the microwave.
- Assemble tacos by topping each tortilla with finished slaw, cooked shrimp, cotija cheese, cilantro, a drizzle of the prepared baja sauce, and a squeeze of fresh lime juice.
Nutrition
Serving: 1g | Calories: 506kcal | Carbohydrates: 41g | Protein: 25g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 160mg | Sodium: 2458mg | Potassium: 437mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1431IU | Vitamin C: 24mg | Calcium: 265mg | Iron: 4mg