Baja Shrimp Tacos with Jalapeño Slaw
The Summer Dinner of your Dreams
Summer is in full swing and I’m loving it. Tons of boat rides and me and the kids had a pool day yesterday with my bestie & her baby, who is in town from Seattle. It’s even more fun catching up with friends on warm sunny days.
I’ve been working a ton still, but it’s spread out hours throughout the day and night. It feels a bit hectic and unorganized, but it’s called “Summer with kids” and they don’t stay at home forever. Oh no, I feel teary eyed. 😭
Ok, next topic…I love Shrimp! I’ve been obsessed with the shrimp tacos at this new taco place in town, and I’m not going to lie, I think this recipe is better. They do have a killer churro with some sort of cream cheese filling inside, that I’m pretty sure I couldn’t beat if I tried.
These Shrimp Tacos are a Baja style, which is like Mexican flavors meet California fresh. Lots of citrus from lime juice, with Mexican seasonings like Cumin and Chili Powder, with a creamy jalapeño coleslaw with red onion and cilantro. They’re light and perfect to eat for Summer.
I know I’ve said it before, but these are a must make..Plus, only a 40 minute meal!
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Here are most of the kitchen items needed for this recipe (These are affiliate links and if you purchase any, I receive a small commission at no cost to you.)
Stainless Steel Skillet: Gives the shrimp the best sear.
Internal Thermometer: A must have for cooking meats and seafoods
Tortilla Container: To keep shells warm and pliable.
Nonstick Skillet: For warming tortillas
Recipes to Pair with Shrimp Tacos:
This Mexican Street Corn Dip is one of my favorite appetizers. It doesn’t look that pretty, but man does it taste good!
Looking for a beverage for Taco Tuesday? These Strawberry Lime Margaritas are the most refreshing frozen drink. You can even make some with no alcohol for the kiddos.
That’s it for this Week! I’m headed to the beach next weekend and I can’t wait. You will hear from me next Friday with July 4th recipes. Happy Cooking.
Baja Shrimp Tacos
Makes 10 Tacos
Time to Make: 40 Minutes
Ingredients:
Baja Shrimp and Marinade:
1.5 lbs 16/20 ct Argentina pink Shrimp (medium sized), peeled and deveined
1 tablespoon olive oil
juice from 1 lime
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon chili powder
10-12 taco sized corn tortillas
Jalapeno Cole Slaw:
1 ½ cups of bagged coleslaw mix without the sauce
½ cup cilantro, rinsed, dried and chopped
1 jalapeno, stems and seeds removed and minced
¼ cup red onion, thinly sliced
½ cup mayonnaise, I prefer Hellmann's
juice from 1 lime
2 teaspoons granulated sugar
Optional Toppings:
sliced avocado
lime wedges
Instructions:
Peel and devein shrimp, if needed, and remove tails. Pat dry with paper towels.
Add the shrimp into a bowl. Squeeze in lime juice and pour in olive oil. Sprinkle in salt, garlic powder, paprika, cumin, and chili powder. Toss to coat each shrimp in seasoning. Allow the shrimp to sit in the marinade for 15 minutes on the countertop.
While the shrimp is marinating, in a large bowl combine the cole slaw mix, red onion, cilantro and jalapeño. Add in mayonnaise, sugar, and fresh lime juice. Stir to combine. Cover with plastic wrap and store in the fridge until serving.
Heat a large stainless steel skillet over medium heat on the stovetop. Add in the shrimp in an even layer. Cook for 2-3 minutes.
Flip each shrimp and cook for another 2-3 minutes until the internal temperature reaches 145 degrees.
Transfer the shrimp to a bowl and tent with foil to keep warm.
Heat a nonstick skillet over medium heat and warm shells in pan for 30-45 seconds on each side. Transfer into a tortilla holder or plate tented with foil to keep them warm and pliable.
Assemble tacos by starting with the warm tortillas. Top with a few tablespoons of jalapeño slaw, then 2-3 shrimp. Add avocado slices or additional jalapeño. Serve with lime wedges and enjoy!
Substitutions/Variations:
If you can't find pink Argentine shrimp, go with a medium sized gulf shrimp (16/20 per pound).
Flour tortillas can easily be substituted for corn shells in this recipe. I recommend the smaller size or even street taco size.
Want to add cheese for topping? I suggest a crumbly white cheese like cotija or even original feta. Both will add a nice salty flavor.
The mayonnaise in the sauce can be substituted with sour cream.
Not big on jalapeño slaw? Top the tacos with this Mango Pico De Gallo, Blackened Corn or Pineapple Pico De Gallo.
Time Saving Tips:
Buy the coleslaw in the bag to prevent having to shred cabbage.
Get the shrimp peeled and deveined from the butcher to save about 15 minutes of prep time. If you want to save money, you may want to devein them yourself if there isn't any deals. It can be a big price difference sometimes.
Expert Cooking Tips:
Don't allow the shrimp to sit in the marinade longer than an hour, preferably no longer than 30 minutes, because the lime juice acidity starts to break them down.
Use fresh lime juice, not the bottled version.
The jalapeño slaw may seems gritty from the sugar, but it dissolves when in the fridge.
Shrimp cooks really quickly, only a few minutes per side, until the internal temperature reaches 145 degrees. Try not to overcook, as it can happen fast.
Make sure to cook the corn tortillas until warmed on the skillet. This will help them become much more pliable and avoid them from cracking down the center when eating. That's the worst.
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xoxo