Baja Shrimp Tacos
These Baja Shrimp Tacos come together in minutes with a zesty lime–cilantro marinade, a hint of chili heat, and that fresh street-food vibe you crave.
Ingredients
- 1 lb raw shrimp, peeled and deveined (medium-large, tail-on for presentation)
- 2 Tbsp olive oil (extra-virgin is best)
- 2 Tbsp lime juice about 3 Tbsp fresh lime juice
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp chili powder substitute smoked paprika for milder heat
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper optional—boost for extra spice
- Kosher salt and freshly ground black pepper to taste
- 8 small corn tortillas (Goya or Tortilla Land preferred)
- 2 cups shredded cabbage (mix red and green for color)
- 2 Tbsp plain Greek yogurt (whole-milk for extra creaminess)
- 2 Tbsp chopped cilantro, plus more for garnish
- Lime wedges, for serving
- Optional toppings: sliced avocado, pickled jalapeños, pico de gallo
Instructions
- In a medium bowl, whisk olive oil, lime juice, garlic, chili powder, cumin, cayenne, salt, and pepper. Toss shrimp in the marinade and refrigerate for 15–20 minutes—no longer or the acid starts “cooking” them.1 lb raw shrimp, peeled and deveined (medium-large, tail-on for presentation)
- While shrimp marinates, toss shredded cabbage with Greek yogurt, chopped cilantro, a pinch of salt, and a squeeze of lime. Set aside in the fridge so flavors meld.2 cups shredded cabbage (mix red and green for color), 2 Tbsp plain Greek yogurt (whole-milk for extra creaminess), 2 Tbsp chopped cilantro, plus more for garnish
- Preheat to medium-high. Brush grates with oil to prevent sticking. A cast-iron grill pan works beautifully indoors.
- Arrange shrimp in a single layer; cook 2–3 minutes per side until pink and lightly charred. Remove and keep warm.1 lb raw shrimp, peeled and deveined (medium-large, tail-on for presentation)
- Place tortillas directly on grill grates for 10–15 seconds per side—just until pliable and slightly toasted. Stack them and wrap in a clean towel.8 small corn tortillas (Goya or Tortilla Land preferred)
- Divide slaw evenly among tortillas, top with 3–4 shrimp each, then add avocado slices or jalapeños if using.2 cups shredded cabbage (mix red and green for color), 2 Tbsp chopped cilantro, plus more for garnish, 8 small corn tortillas (Goya or Tortilla Land preferred), Optional toppings: sliced avocado, pickled jalapeños, pico de gallo
- Sprinkle with extra cilantro, a drizzle of reserved marinade or crema, and serve with lime wedges.2 Tbsp chopped cilantro, plus more for garnish, Lime wedges, for serving
- Enjoy immediately for best texture—these are happiest hot off the grill!
Notes
I learned during testing that marinating shrimp longer than 20 minutes leads to mushy texture. Letting the slaw sit in the fridge for at least 10 minutes gives it a crisp-tender bite. For ultra-fresh flavor, squeeze lime right before serving and use cilantro with intact stems.
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