These Quick Baja Shrimp Tacos are an easy, flavorful & light dinner perfect for weeknights! The shrimp are coated in a smoky, Mexican-inspired seasoning blend, then pan-seared instead of fried. A homemade Baja sauce made from greek yogurt keeps things tangy and creamy while doubling as the dressing for your slaw. Top them off with some cotija cheese & cilantro for a delicious, healthy meal!
Now that we’re gearing up for the warmer months, I’ve been craving a lot of shrimp! It just feels so summer-y because it’s light and cooks quickly so you don’t have to be standing around a hot stove for long. And in true Maddie fashion, I especially enjoy eating shrimp in taco form. So say hello to the latest addition to my taco family…these Quick Baja Shrimp Tacos!
If I can’t spend my days in Baja California, Mexico then I at least want to be eating a meal inspired by it!! These 15-minute tacos are incredibly simple yet they hit the spot every single time. The shrimp are pan-seared (not fried) for a lighter, healthier option, then they’re served with slaw, homemade baja sauce and a bit of cotija cheese!
You will loveeee these for a simple weeknight dinner on a beautiful summer day (or any day really hehe). Each taco is packed with 14g of lean protein and 3g of fiber, making this a healthy balanced meal that’s simultaneously so satisfying and flavorful. You get smokey, savory flavor from the shrimp and a creamy tangy flavor from the baja sauce…truly the perfect combination!
Why You’ll Love these Quick Baja Shrimp Tacos
- They are easy to make and come together in just 15 minutes!
- These shrimp tacos are loaded with smokey, spicy and savory baja flavor.
- The shrimp are pan-seared, not fried for a healthier option!
- Each of these tacos have 14g of protein & 3g of fiber!
- The slaw is tossed in a homemade baja sauce made with greek yogurt.
- They’re naturally gluten free and can easily be made dairy free too.
What You Need to Make these Quick Baja Shrimp Tacos (Not Fried!)
For the Shrimp:
- Small Raw Shrimp: Peeled, deveined & tail-off! I typically buy frozen and then thaw them. You can use larger shrimp, but you may need to increase cook time by 1 minute.
- Avocado Oil: Or olive oil. 1/2 tbsp for marinating the shrimp, and then a bit more to coat the pan.
- Chili Powder, Smoked Paprika, Cumin, Garlic Powder, Onion Powder & Kosher Salt: This simple seasoning blend is a little spicy, smokey and savory. Feel free to add some cayenne pepper if you prefer things extra spicy!
For the Baja Sauce:
- Plain Greek Yogurt: I highly recommend using full-fat plain greek yogurt or skyr for the best rich and creamy flavor. This also adds extra protein and probiotics! If you’re dairy free, you can substitute a thick dairy-free greek yogurt or use mayo instead.
- Mayonnaise: I love adding a touch of mayo for that tangy flavor. But feel free to substitute more greek yogurt!
- Lime Juice: Fresh lime juice is the way to go here! You’ll need 1 large one, or about 1.5 small ones.
- Sriracha: Spice up the baja sauce with some sriracha, or a Mexican-style hot sauce. I would consider this sauce to be “medium” but feel free to adjust to your spice preference.
- Smoked Paprika, Cumin, Garlic Powder & Kosher Salt: To add flavor to the baja sauce. Be sure to taste and adjust the amount of salt as needed — this enhances all the other flavors!
For the Slaw:
- Coleslaw Mix: To keep these baja shrimp tacos quick and easy, I use a bag of coleslaw mix (with green cabbage, red cabbage & carrots).
- Cilantro: About 1/4 cup of finely chopped cilantro.
- Kosher Salt: Season to taste.
For the Tacos:
- Corn Tortillas: These tacos are served over warm corn tortillas to keep them gluten free. But feel free to use small flour or almond flour tortillas, if you prefer!
- Cotija Cheese: Crumbled cotija adds the perfect salty finish touch to these baja shrimp tacos.
- Cilantro: A bit more chopped cilantro for a colorful garnish.
How To Make these Easy Baja Shrimp Tacos
Marinate the Shrimp:
First, pat shrimp dry and then add them to a medium bowl along with the oil and spices. Toss until evenly coated. Set aside while you prepare the baja sauce and slaw.
Prepare the Baja Sauce:
In a small bowl, whisk together all of the baja sauce ingredients until combined & smooth. Taste and adjust the amount of hot sauce, lime juice & salt as needed.
Toss together the Slaw:
Next, add coleslaw mix, cilantro and 1/3 cup of the baja sauce to a large bowl. Toss to combine, and then season with more salt as needed. Optionally, transfer the remaining baja sauce to a squeeze bottle or ziplock bag with the corner cut off, to use for drizzling on the finished tacos.
Cook Shrimp:
Bring a large pan to medium heat. Once hot, add a bit of oil. Then, add marinated shrimp and spread out so that there’s no overlap. Let cook for about 2 minutes, then flip and cook for 1-2 more minutes.
Assemble Baja Shrimp Tacos:
Finally, warm up your corn tortillas on an open flame, or wrapped in a damp paper towel in the microwave. Then assemble your tacos starting with some of the slaw, shrimp, a drizzle of the baja sauce, crumbled cotija and chopped cilantro. Enjoy!
What is Baja Sauce?
Baja sauce is a condiment that’s inspired by the coastal flavors of Baja California, Mexico. This is more of an Americanized concept than it is authentic to Mexico, with it’s popularity coming from Taco Bell and other food chains. Although there’s variation between recipes, a baja sauce typically includes mayo or sour cream as the base, lime juice, garlic, cumin and chili powder. It’s creamy, tangy, slightly spicy and smokey!
For my version of baja sauce, we are using plain greek yogurt as the base which is a lighter, healthier option that adds protein and probiotics! I also like to throw in a small amount of mayonnaise for that irreplaceable tangy flavor. This homemade baja sauce makes for an incredible slaw component and as a finishing touch to these shrimp tacos!
Substitution FAQS:
- Can I use pre-cooked and/or large shrimp? I wouldn’t recommend using pre-cooked shrimp as they’ll just get tough when you cook them again. You can definitely substitute larger shrimp, but keep an eye on them and increase the cook time slightly, by about 1 minute. When in doubt, use a meat thermometer.
- Can I fry the shrimp instead? Traditionally baja shrimp/fish tacos are battered and fried, however I have yet to experiment with a battered version of this recipe.
- Can I make these baja shrimp tacos dairy free? If you’re dairy free, try substituting a thick vegan yogurt (such as Siggi’s plant-based) or use all mayonnaise instead.
How Should I Store Leftover Healthy Baja Shrimp Tacos?
If you have leftover of these Baja Shrimp Tacos, I recommend storing the slaw, shrimp and leftover baja sauce in separate containers. This way, you can re-heat the shrimp and warm up the tortillas without getting the slaw and sauce warm. They will last in the fridge for about 3-4 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Taco Recipes?
- Honey Lime Shrimp Tacos with Snap Pea Cabbage Slaw
- Broiled Flank Steak Tacos with Creamy Chimichurri Sauce
- Crispy Black Bean and Cheese Tacos
- Elote Chicken Tacos
- Air Fryer Bang Bang Shrimp Tacos
- Crispy Beef Tacos with Hidden Veggies
Quick Baja Shrimp Tacos (Not Fried!)
Equipment
- medium bowl
- whisk
- small bowl
- large pan
- squeeze bottle or ziplock bag
Ingredients
For the Shrimp:
- 1 lb small raw shrimp peeled, deveined & tail-off
- ½ tbsp avocado oil or olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp oregano
- cayenne optional, for extra spice
For the Baja Sauce:
- ½ cup full-fat plain greek yogurt or skyr
- 2 tbsp mayonnaise
- 1 ½ tbsp fresh lime juice
- 2 tsp sriracha (or a Mexican-style hot sauce)
- ½ tsp kosher salt
- ¼ tsp smoked paprika
- ¼ tsp cumin
- ¼ tsp garlic powder
For the Slaw:
- 8 oz coleslaw mix
- ¼ cup finely chopped cilantro
- ⅓ cup baja sauce (from above)
- kosher salt to taste
For the Tacos:
- 6 small corn tortillas
- crumbled cotija cheese
- finely chopped cilantro
Instructions
- First, pat shrimp dry and then add them to a medium bowl along with the oil and spices. Toss until evenly coated. Set aside while you prepare the baja sauce and slaw.1 lb small raw shrimp, ½ tbsp avocado oil, 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, ¼ tsp oregano, cayenne
- In a small bowl, whisk together all of the baja sauce ingredients until combined & smooth. Taste and adjust the amount of hot sauce, lime juice & salt as needed.½ cup full-fat plain greek yogurt or skyr, 2 tbsp mayonnaise, 1 ½ tbsp fresh lime juice, 2 tsp sriracha, ½ tsp kosher salt, ¼ tsp smoked paprika, ¼ tsp cumin, ¼ tsp garlic powder
- Add coleslaw mix, cilantro and 1/3 cup of the baja sauce to a large bowl. Toss to combine, and then season with more salt as needed.8 oz coleslaw mix, ¼ cup finely chopped cilantro, ⅓ cup baja sauce, kosher salt
- Optionally, transfer the remaining baja sauce to a squeeze bottle or ziplock bag with the corner cut off, to use for drizzling on the finished tacos.
- Bring a large pan to medium heat. Once hot, add a bit of oil. Then, add marinated shrimp and spread out so that there's no overlap. Let cook for about 2 minutes, then flip and cook for 1-2 more minutes.
- Warm up your corn tortillas on an open flame, or wrapped in a damp paper towel in the microwave. Then assemble your tacos starting with some of the slaw, shrimp, a drizzle of the baja sauce, crumbled cotija and chopped cilantro. Enjoy!6 small corn tortillas, crumbled cotija cheese, finely chopped cilantro
Video
Notes
Nutrition
Did you make this recipe?
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