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Baja Shrimp Tacos with Honey Lime Slaw and Spicy Sauce
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5 from 2 votes

Baja Shrimp Taco Recipe

These easy Baja Shrimp Tacos with Honey Lime Slaw and Spicy Baja Cream Sauce come together in a flash for a fast and delicious weeknight meal that's ready in under 30 minutes! This Baja shrimp tacos recipe makes a great meal for any day of the week, or fun addition to a taco bar!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Keyword: shrimp, tacos
Servings: 4

Ingredients

Baja Shrimp

  • 1 lb jumbo shrimp, peeled and deveined 
  • 1 teaspoon ancho chili powder
  • ½ teaspoon cumin 
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika 
  • ¼ teaspoon coarse kosher salt
  • ¼ tp fresh ground black pepper
  • 1 tablespoon neutral oil, such as avocado or peanut oil  (for cooking shrimp)

Baja Cream Sauce

  • ½ cup sour cream
  • ¼ cup mayonaise
  • ¼ cup fresh squeezed lime juice (about 2 limes)
  • the zest of 1 lime 
  • ½ teaspoon smoked paprika 
  • 2 cloves garlic, minced
  • 1 teaspoon ancho chili powder

Honey Lime Slaw

  • 8 oz broccoli slaw mix or coleslaw mix
  • ½ medium red onion, diced
  • ¼ cup fresh squeezed lime juice (about 2 limes)
  • 1 tablespoon honey

For Serving

  • Cotija cheese, crumbled 
  • fresh cilantro leaves 
  • charred corn or flour tortillas
  • sliced avocado
  • lime wedges

Instructions

  • Make the Spicy Baja Cream Sauce:
    1. Add all ingredients to a medium bowl, and whisk well to combine. Store in the refrigerator until ready to use.
    Make the Honey Lime Slaw:
    1. Add broccoli slaw or coleslaw mix to a large bowl.
    2. In a small bowl, whisk together lime juice and honey. Until fully incorporated.
    3. Toss with slaw, and store in the refrigerator until, ready to use. May be made up to 2 days in advance)
    Cook the shrimp:
    1. Thaw shrimp if frozen, and peel and devein.
    2. Pat shrimp dry with paper towels, and transfer to a medium to large or medium bowl.
    3. In a small bowl, whisk together ancho chili powder, cumin, garlic powder, salt, pepper, and smoked paprika.
    4. Toss shrimp in spice mixture until fully coated.
    5. Heat oil in a large skillet or cast iron skillet over medium-high heat for 3-4 minutes until its nice and hot.
    6. Add shrimp in a single layer, and cook for 3 minutes per side, flipping once.
    7. Once cooked, transfer shrimp to a platter immediately to stop cooing, and serve.
    To Char Tortillas:
    1. Heat a gas stove burner on medium high and place corn tortilla directly on the burner. Watch carefully and flip with tongs once the tortilla begins to brown/bubble (this will be FAST). Once both sides are charred, remove to a serving platter and repeat with remaining tortillas.