Baja Shrimp Tacos Recipe

These nutritious Baja shrimp tacos can be prepared in just 15 minutes, and are seasoned perfectly with a simple cabbage slaw and cilantro lime crema made from Greek yogurt. You can serve them on flour, corn, or almond flour tortillas to create a quick and gluten-free dinner option for any day of the week.

Ingredients for Baja Shrimp Tacos

Ingredients (Shrimp)Quantity
medium raw shrimp1 pound 
chili powder1 tsp
garlic powder1 tsp
ground cumin½ tsp
salt¾ tsp
black pepper½ tsp
olive oil1 – 2 tbsp
Ingredients (Simple Slaw)Quantity
⅔ cup shredded green cabbage⅔ cup
shredded red cabbage⅔ cup
shredded carrots⅔ cup
Ingredients (Cilantro Yogurt Crema)Quantity
plain Greek yogurt1 cup 
garlic clove, minced1 – 2 
lime zest¾ tsp 
lime juice1 – 2 tbsp 1 – 2 tbsp
fresh cilantro, finely diced3 tbsp
chili powder1½ tsp 
paprika½ tsp 
ground cumin½ tsp 
Ingredients (The Tacos)Quantity
flour or corn tortillas8
chopped red onion¼ cup 
cotija cheese½ cup 
 fresh cilantro, chopped (for garnish)¼ cup 
Optional toppings: guacomole or mango salsa

Preparation for Baja Shrimp Tacos

  1. Begin by preparing the shrimp. If they are frozen, defrost them by running them under cold water, then peel and remove the tails. Pat them dry with paper towels and place them in a medium bowl. Add the seasoning (but not the olive oil) and mix well.
  2. While the shrimp is marinating, make the cilantro yogurt crema by mixing all the ingredients together and setting it aside.
  3. Next, in a medium-sized mixing bowl, combine both cabbages and shredded match-stick carrots with about ½ to ⅔ of the cilantro yogurt crema, and set aside.
  4. To cook the shrimp, heat a large saucepan with olive oil over medium heat. Once hot, add the seasoned shrimp in a single layer across the pan. If the pan is too small, cook the shrimp in batches to ensure they become crispy.
  5. Cook for 2 minutes, then flip and cook for another 1-2 minutes until they turn pink and are cooked through. After cooking, remove the shrimp from the pan and set it on a plate to rest.
  6. Warm or toast the tortillas either in a pan or over an open gas stovetop flame by turning the heat to medium/low and allowing the tortillas to “toast” for about 10 seconds per side until they are lightly charred on the edges.
  7. If you are using a pan, heat it to medium-hot and “toast” for 30 seconds per side until browned in some spots.
  8. To assemble the tacos, layer each of the toasted tortillas with the slaw, cooked shrimp, chopped red onion, cotija cheese, chopped cilantro, and an extra drizzle of crema. You can add guacamole, sour cream, and pico de gallo if you like.
  9. Finally, enjoy your delicious 15-minute Baja shrimp tacos!

You might also love to try Broccolini Salad Recipe

Nutritional Facts

This recipe yields 4 servings.

Net carbs34g


This recipe for Baja shrimp tacos is the ultimate one, being both healthy and gluten-free. What’s more, it can be easily prepared in less than 15 minutes.

I will never suggest a dish unless I really like it. You might also love to try making this dish at home. I would rate it 4 out of 5. If you use this recipe, please leave a remark and rate it at the bottom of this page. Definitely a must try dish.

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