These Baja shrimp tacos are bursting with flavor! Juicy shrimp seasoned just right are tucked into soft tortillas and topped with a refreshing pineapple lime slaw. Yum! 🌮
I love how the sweet and tangy slaw brightens up the dish. It’s like a tropical party in your mouth! Pair them with a cold drink, and you’re all set for a chill night in.
Key Ingredients & Substitutions
Shrimp: Fresh shrimp gives the best flavor, but frozen shrimp works too. Just make sure to thaw them properly! If you’re not a shrimp fan, try using chicken or tofu instead, seasoning them the same way.
Spices: Chili powder and cumin add warmth and depth. If you prefer less heat, swap chili powder for smoked paprika or skip it altogether. Don’t have cumin? Try coriander or taco seasoning for a similar flavor.
Cabbage: Green and red cabbage add crunch and color. You can substitute with coleslaw mix or even kale if that’s what you have. Both will give a unique twist to your slaw!
Pineapple: Fresh pineapple is the best for sweetness, but canned pineapple works in a pinch. Just drain it well. For a different flavor, try mango or peach instead!
Tortillas: Corn tortillas are traditional for tacos, but flour tortillas can be softer and easier to handle. If you want a gluten-free option, look for corn tortillas made without wheat.
How Do I Cook the Shrimp Perfectly?
Cooking shrimp can be tricky because they cook quickly! Here are my top tips for perfect shrimp:
- Make sure your skillet is hot before adding the shrimp. This helps to sear them and keep them juicy.
- Cook shrimp for about 2-3 minutes on each side. They should turn opaque and curl slightly when done. Avoid overcooking to keep them tender.
- Don’t crowd the pan! If needed, cook shrimp in batches to ensure even cooking.
Baja Shrimp Tacos With Pineapple Lime Slaw
Ingredients You’ll Need:
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
For the Pineapple Lime Slaw:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon honey
- Salt and pepper to taste
For Assembly:
- 8 small corn or flour tortillas
- 1 avocado, diced
- Crumbled queso fresco or feta cheese
- Lime wedges for serving
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and cook. You’ll spend around 10 minutes making the slaw and seasoning the shrimp, plus another 10 minutes cooking everything and warming the tortillas. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Slaw:
In a large bowl, mix together the green cabbage, red cabbage, diced pineapple, red onion, and chopped cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Once mixed, pour this dressing over the cabbage mixture and toss everything well. Let it sit for a few minutes so the flavors can blend.
2. Season the Shrimp:
In another large bowl, add the peeled shrimp. Drizzle with olive oil and sprinkle the chili powder, paprika, garlic powder, cumin, salt, and pepper over the shrimp. Toss everything together until the shrimp are fully coated with the spices.
3. Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the seasoned shrimp. Cook for about 2-3 minutes on each side, until the shrimp turn opaque and are cooked through. Remove them from the heat.
4. Warm the Tortillas:
In a separate skillet, warm the tortillas for about 30 seconds on each side. They should be pliable and just starting to toast slightly. This makes them easy to fold.
5. Assemble the Tacos:
Now it’s time to put everything together! Take a warmed tortilla and add a generous scoop of the pineapple lime slaw, followed by a few pieces of the cooked shrimp. Top it off with diced avocado and a sprinkle of crumbled queso fresco.
6. Serve:
Serve your delicious tacos with lime wedges on the side for squeezing over the top. Enjoy the fresh and vibrant flavors—perfect for taco night!
## FAQ for Baja Shrimp Tacos With Pineapple Lime Slaw
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to thaw the shrimp completely before cooking. The best way to thaw shrimp is to place them in a bowl of cold water for about 15-20 minutes. After they’ve thawed, drain and pat them dry before proceeding with the recipe to avoid excess moisture.
How Can I Make this Recipe Spicier?
If you want to kick up the heat, you can add cayenne pepper to the shrimp seasoning mix. Start with 1/4 teaspoon and adjust to your taste. You could also serve the tacos with a hot sauce for added spice.
Can I Make the Slaw Ahead of Time?
Yes, the slaw can be made in advance! Prepare it up to a day ahead and store it in an airtight container in the fridge. Just wait to toss it with the dressing until you’re ready to serve, as this keeps the cabbage crisp.
What’s the Best Way to Store Leftover Tacos?
Store any leftovers in separate airtight containers in the fridge for up to 2 days. To reheat, warm the shrimp in a skillet and the tortillas in a microwave or skillet until they’re pliable again. Assembled tacos might get soggy, so it’s best to keep ingredients separate until you’re ready to eat.
