Hey there! I’m excited to share my favorite recipe for making incredibly delicious Baja shrimp tacos. These tacos are perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen
What You’ll Need
For the Shrimp:
- 1 pound medium shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon oregano
- 1 fresh lime
For Assembly:
- 12 corn tortillas (or flour if you prefer)
- Red cabbage, shredded
- Fresh cilantro, chopped
- Jalapeños, sliced
- Cotija cheese
- Lime wedges for serving
For the Baja Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon mirin (Japanese sweet wine)
Step-by-Step Instructions
-
Prepare the Baja Sauce:
- Mix mayonnaise, Sriracha, and mirin in a small bowl
- Refrigerate until ready to use
-
Cook the Shrimp
- Heat olive oil in a large skillet over medium-high heat
- Add shrimp and all seasonings
- Cook for 3-5 minutes until shrimp turns pink
- Squeeze fresh lime juice over cooked shrimp
-
Warm the Tortillas
- Heat tortillas in a skillet for about 30 seconds per side
- Keep warm wrapped in a kitchen towel
-
Assemble Your Tacos:
- Place shrimp in warm tortillas
- Top with shredded cabbage
- Add sliced jalapeños
- Sprinkle with chopped cilantro
- Crumble cotija cheese on top
- Drizzle with Baja sauce
- Serve with lime wedges
Pro Tips
- I’ve found that pre-cooked frozen shrimp works great for busy nights
- Make the Baja sauce ahead of time – it actually tastes better after sitting for a bit
- Don’t overcook the shrimp! They only need a few minutes
- Warm your tortillas – it makes a huge difference in taste and texture
Serving Suggestions
These tacos pair perfectly with:
- Mexican-style rice
- Black or refried beans
- Fresh guacamole
- Pico de gallo
- Cold Mexican beer
Storage Tips
If you’ve got leftovers (which rarely happens at my house!), store components separately:
- Cooked shrimp: 3-5 days in fridge
- Baja sauce: Up to a week refrigerated
- Prep toppings fresh when serving
* Please Note – Some links in this post may be affiliate links *
SERVES 4 PEOPLE – BATTER FOR BAJA FISH TACOS & BAJA SHRIMP TACOS –
2 Cups of Flour 2 x 355ml Cans of Beer (I used Corona!) 1 TBSP of black pepper 1 TBSP of Salt
– COLESLAW FOR FISH TACOS –
4 Cups of Green or Red Cabbage (shredded) 3 TBSP of Lime Juice 1/2 TSP of Salt
– BAJA FISH TACO SAUCE –
3 Chipotle Chilies – you can freeze any leftover Chipotle peppers from the can by placing them in a Ziplock bag. 3/4 Cup of Mayonnaise A pinch of salt A pinch of pepper 2 TBSP of lime juice
– ADDITIONAL INGREDIENTS – 1.5 – 2 lbs of Mahi Mahi cut into 1 x 3 inch strips 20 pieces of Shrimps – de-veined with shell and tail removed Vegetable Oil for Frying 1 Lime cut into wedges for serving Flour or Corn Tortillas – warmed Guacamole *optional Cilantro for Garnish *optional
My Over the Top BAJA SHRIMP TACOS, so crispy so flavorful ALL IN ONE BITE!
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