Baja Shrimp Tacos Recipe
Introduction
Baja Shrimp Tacos are a vibrant and flavorful dish that combines tender, spiced shrimp with creamy chipotle lime sauce and fresh Mexican coleslaw. Perfect for a quick dinner or casual gathering, these tacos bring a taste of the coast straight to your kitchen.
Ingredients
- 1 pound shrimp, peeled, deveined, and tail removed
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon ancho chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Chipotle Lime Sauce:
- 1/4 cup mayo (low fat recommended)
- 1/4 cup sour cream (fat free recommended)
- 1 whole chipotle in adobo pepper, chopped
- 1 teaspoon adobo sauce
- 1 tablespoon fresh lime juice
- Mexican Coleslaw:
- 2 cups coleslaw mix
- 2 tablespoons mayo
- 1 lime, juiced
- 2 teaspoons chopped cilantro
- 1/2 teaspoon salt
- Topping Ideas:
- Cheese
- Diced tomatoes
- Sliced avocado
- 8 small flour tortillas
Instructions
- Step 1: In a large plastic bag, combine garlic powder, ancho chili powder, black pepper, cayenne pepper, shrimp, and 1 teaspoon olive oil. Mix thoroughly and marinate for 20 minutes.
- Step 2: Prepare the chipotle lime sauce by mixing together mayo, sour cream, chopped chipotle pepper, adobo sauce, and fresh lime juice. Set aside until ready to serve.
- Step 3: For the Mexican coleslaw, whisk together mayo, lime juice, salt, and chopped cilantro until blended. Add coleslaw mix and toss to coat evenly. Refrigerate until needed.
- Step 4: Heat remaining 1 teaspoon olive oil in a large skillet over medium-high heat. Sauté shrimp until cooked through, about 5 minutes total.
- Step 5: To serve, fill each tortilla with coleslaw, cooked shrimp, diced tomatoes, sliced avocado, and a generous drizzle of chipotle lime sauce.
Tips & Variations
- For a spicier kick, add more cayenne pepper or include extra chipotle peppers in the sauce.
- Try using corn tortillas for a gluten-free option and a more authentic flavor.
- If fresh cilantro isn’t available, you can substitute with parsley for a slightly different but fresh taste.
- Leftover sauce makes a great dip for chips or a topping for grilled vegetables.
Storage
Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Keep the coleslaw chilled as well. Reheat shrimp gently in a skillet or microwave before assembling tacos. It’s best to assemble tacos just before serving to prevent tortillas from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just be sure to thaw them completely, pat dry, and remove excess moisture before marinating and cooking.
How can I make this recipe dairy-free?
Swap the mayo and sour cream in the chipotle lime sauce and coleslaw for dairy-free alternatives like vegan mayo and coconut or cashew-based yogurt.
Print
Baja Shrimp Tacos Recipe
- Total Time: 30 minutes
- Yield: 8 tacos 1x
- Diet: Low Fat
Description
These Baja Shrimp Tacos feature perfectly seasoned shrimp sautéed to juicy perfection, topped with a zesty chipotle lime sauce and refreshing Mexican coleslaw. Wrapped in soft flour tortillas, these tacos offer a vibrant blend of smoky, tangy, and creamy flavors for a quick and delicious meal.
Ingredients
Shrimp and Seasoning
- 1 pound shrimp, peeled, deveined, and tail removed
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon ancho chili powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Chipotle Lime Sauce
- 1/4 cup mayo (low fat)
- 1/4 cup sour cream (fat free)
- 1 whole chipotle in adobo pepper, chopped
- 1 teaspoon adobo sauce
- 1 tablespoon fresh lime juice
Mexican Coleslaw
- 2 cups coleslaw mix
- 2 tablespoons mayo
- 1 lime, juiced
- 2 teaspoons chopped cilantro
- 1/2 teaspoon salt
Toppings
- Cheese (optional)
- Diced tomatoes (optional)
- Sliced avocado (optional)
- 8 small flour tortillas
Instructions
- Marinate Shrimp: In a large plastic bag, combine garlic powder, ancho chili powder, black pepper, cayenne pepper, shrimp, and 1 teaspoon of olive oil. Seal the bag and mix thoroughly to coat the shrimp evenly. Let it marinate for 20 minutes to absorb the spices.
- Prepare Chipotle Lime Sauce: In a bowl, mix together mayo, sour cream, chopped chipotle pepper, adobo sauce, and fresh lime juice until smooth and well combined. Set aside; the sauce can be refrigerated and will likely have leftovers.
- Make Mexican Coleslaw: In another bowl, blend mayo, lime juice, salt, and chopped cilantro until well mixed. Add the coleslaw mix and toss to coat evenly. Refrigerate the coleslaw until ready to serve to keep it crisp and fresh.
- Cook Shrimp: Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp and sauté for about 5 minutes, or until the shrimp turn pink and are cooked through.
- Assemble Tacos: Warm the flour tortillas if desired. Fill each tortilla with a layer of Mexican coleslaw, cooked shrimp, and your choice of toppings such as diced tomatoes, sliced avocado, and cheese. Drizzle with the chipotle lime sauce and serve immediately.
Notes
- You can adjust the cayenne pepper quantity to control the heat level of the shrimp.
- This recipe uses low-fat and fat-free dairy options to keep it lighter.
- Flour tortillas can be substituted with corn tortillas for a gluten-free option.
- The chipotle lime sauce tastes even better after resting in the fridge for an hour.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Baja Shrimp Tacos, shrimp tacos, Mexican shrimp recipe, chipotle lime sauce, Mexican coleslaw, easy tacos, weeknight dinner
