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These Baja Shrimp Tacos bring vibrant coastal flavors to your kitchen. Crispy shrimp, creamy slaw, and tangy sauce create perfect balance in every bite. This easy 30-minute meal is ideal for busy weeknights.

Recipe Overview

Why You’ll Love This Baja Shrimp Tacos

Texture contrast: Crispy shrimp meets cool, crunchy slaw.
Vibrant flavors: Zesty lime, creamy sauce, and fresh veggies.
Quick & easy: Ready in 30 minutes for weeknight dinners.
Customizable: Adjust toppings and spice to taste.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
8 small corn or flour tortillas
240 ml buttermilk
120 g all-purpose flour
60 g cornstarch
1 tsp chili powder
1 tsp garlic powder
1/2 tsp cumin
1/2 small red cabbage, thinly sliced
1 small red onion, thinly sliced
1 jalapeño, seeded and minced
120 ml Greek yogurt or Mexican crema
60 ml mayonnaise
2 limes, juiced
1/4 cup fresh cilantro, chopped
Vegetable oil for frying
Salt and black pepper to taste

Tools: Large skillet or Dutch oven, mixing bowls, tongs, paper towel-lined plate

Notes: Buttermilk tenderizes shrimp and helps coating stick; flour-cornstarch mix creates ultra-crispy texture.

Nutrition (per serving)

Calories:	420 kcal
Protein:	28 g
Fat:	16 g
Carbs:	42 g
Fiber:	5 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. Any excess moisture will prevent the coating from adhering properly and can lead to steaming instead of frying. Take an extra minute with paper towels—it’s worth it for maximum crispiness.
Don’t skip the cornstarch. This is the secret to achieving that light, shatteringly crisp crust that holds up well against the slaw and sauce. The combination with flour creates the perfect texture.
Let the slaw sit for a few minutes. Allowing the cabbage and onions to marinate briefly in the lime juice and salt helps soften them slightly and meld the flavors. You’ll notice a more cohesive, flavorful slaw as a result.
Heat your tortillas properly. Whether you char them directly over a gas flame or warm them in a dry skillet, this step makes them pliable and enhances their corn or flour flavor. Cold tortillas can tear and lack that authentic touch.
Taste your sauce as you go. Adjust the lime, salt, or spice level to your preference before assembling the tacos. The sauce should be tangy, creamy, and well-balanced—it’s the glue that holds everything together.

How to Make Baja Shrimp Tacos

Step 1: Start by preparing the slaw. In a medium bowl, combine the thinly sliced red cabbage, red onion, and jalapeño. Add half of the lime juice, a pinch of salt, and about a tablespoon of chopped cilantro. Toss everything together thoroughly, then set aside to marinate while you work on the other components. You’ll notice the colors becoming more vibrant as the lime juice works its magic.

Step 2: Make the creamy sauce by whisking together the Greek yogurt (or Mexican crema), mayonnaise, remaining lime juice, and another tablespoon of chopped cilantro in a small bowl. Season with a pinch of salt and black pepper, then taste and adjust if needed. The sauce should be smooth, tangy, and slightly creamy—if you like a bit of heat, feel free to add a dash of hot sauce here.

Step 3: Pat the shrimp completely dry with paper towels—this is crucial for getting that crispy coating. In one shallow bowl, pour the buttermilk. In another bowl, whisk together the flour, cornstarch, chili powder, garlic powder, cumin, and a generous pinch of salt and pepper. The spice blend will give the shrimp that characteristic Baja flavor with just the right amount of warmth.

Step 4: Dip each shrimp first in the buttermilk, letting any excess drip off, then dredge in the flour mixture, pressing gently to ensure an even coating. Place the coated shrimp on a plate or wire rack as you work. Try to keep one hand for wet ingredients and one for dry to avoid clumpy fingers.

Step 5: Heat about 1/2 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. To test if the oil is ready, drop a small pinch of flour into it—if it sizzles immediately, you’re good to go. Carefully add the shrimp in a single layer, working in batches to avoid overcrowding the pan.

Step 6: Fry the shrimp for 2-3 minutes per side until golden brown and crispy. You’ll notice the coating turning a beautiful golden hue and the shrimp curling slightly. Use tongs to flip them halfway through cooking. Transfer to a paper towel-lined plate to drain any excess oil, and sprinkle with a little salt while still hot.

Step 7: While the shrimp fry, warm your tortillas. You can do this directly over a gas flame for a few seconds per side (using tongs), in a dry skillet over medium heat, or wrapped in a damp towel and warmed in the microwave. The goal is pliable, warm tortillas with maybe a few charred spots for extra flavor.

Step 8: Now for assembly! Place a warm tortilla on each plate, add a generous layer of the marinated slaw, then top with 3-4 crispy shrimp. Drizzle with the creamy sauce and garnish with remaining fresh cilantro. Serve immediately while everything is still warm and crispy—the contrast between hot shrimp and cool slaw is part of the magic.

Storage & Freshness Guide

Fridge: Store components separately for up to 2 days.
Freezer: Freeze fried shrimp (unassembled) for up to 1 month.
Reviving: Reheat shrimp in oven/air fryer to restore crispiness.

Serving Suggestions

Complementary Dishes

Mexican street corn (elote) — The smoky, creamy corn provides a fantastic textural contrast and flavor complement to the tacos.
Black bean and corn salad — This bright, refreshing side adds another layer of texture and makes the meal more substantial.
Cilantro lime rice — The citrusy, herbaceous rice soaks up any extra sauce and creates a perfect base if you want to make a taco bowl instead.

Drinks

Classic margarita — The tart lime and tequila cut through the richness of the fried shrimp beautifully.
Mexican beer with lime — A crisp, light lager provides a refreshing counterpoint to the spicy, crispy elements.
Hibiscus iced tea (agua de jamaica) — The slightly tart, floral notes balance the savory tacos without overwhelming them.

Something Sweet

Churros with chocolate sauce — The cinnamon-sugar coating and warm, doughy interior continue the crispy theme in dessert form.
Mango sorbet — The bright, fruity sweetness cleanses the palate after the savory tacos

Baja Shrimp Tacos

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, tex-mex

Servings 4

Total Time 30 minutes

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Make the best Baja Shrimp Tacos at home in just 30 minutes! Crispy shrimp, tangy slaw, and creamy sauce create the perfect bite. Get the easy recipe now!

Ingredients

For the tacos:

450 g large raw shrimp (peeled and deveined)
8 small corn or flour tortillas
240 ml buttermilk
120 g all-purpose flour
60 g cornstarch
1 tsp chili powder
1 tsp garlic powder
0.5 tsp cumin
0.5 small red cabbage (thinly sliced)
1 small red onion (thinly sliced)
1 jalapeño (seeded and minced)
120 ml Greek yogurt or Mexican crema
60 ml mayonnaise
2 limes (juiced)
0.25 cup fresh cilantro (chopped)
Vegetable oil (for frying)
Salt and black pepper (to taste)

Instructions

01
Start by preparing the slaw. In a medium bowl, combine the thinly sliced red cabbage, red onion, and jalapeño. Add half of the lime juice, a pinch of salt, and about a tablespoon of chopped cilantro. Toss everything together thoroughly, then set aside to marinate while you work on the other components. You'll notice the colors becoming more vibrant as the lime juice works its magic.
02
Make the creamy sauce by whisking together the Greek yogurt (or Mexican crema), mayonnaise, remaining lime juice, and another tablespoon of chopped cilantro in a small bowl. Season with a pinch of salt and black pepper, then taste and adjust if needed. The sauce should be smooth, tangy, and slightly creamy—if you like a bit of heat, feel free to add a dash of hot sauce here.
03
Pat the shrimp completely dry with paper towels—this is crucial for getting that crispy coating. In one shallow bowl, pour the buttermilk. In another bowl, whisk together the flour, cornstarch, chili powder, garlic powder, cumin, and a generous pinch of salt and pepper. The spice blend will give the shrimp that characteristic Baja flavor with just the right amount of warmth.
04
Dip each shrimp first in the buttermilk, letting any excess drip off, then dredge in the flour mixture, pressing gently to ensure an even coating. Place the coated shrimp on a plate or wire rack as you work. Try to keep one hand for wet ingredients and one for dry to avoid clumpy fingers.
05
Heat about 1/2 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. To test if the oil is ready, drop a small pinch of flour into it—if it sizzles immediately, you're good to go. Carefully add the shrimp in a single layer, working in batches to avoid overcrowding the pan.
06
Fry the shrimp for 2-3 minutes per side until golden brown and crispy. You'll notice the coating turning a beautiful golden hue and the shrimp curling slightly. Use tongs to flip them halfway through cooking. Transfer to a paper towel-lined plate to drain any excess oil, and sprinkle with a little salt while still hot.
07
While the shrimp fry, warm your tortillas. You can do this directly over a gas flame for a few seconds per side (using tongs), in a dry skillet over medium heat, or wrapped in a damp towel and warmed in the microwave. The goal is pliable, warm tortillas with maybe a few charred spots for extra flavor.
08
Now for assembly! Place a warm tortilla on each plate, add a generous layer of the marinated slaw, then top with 3-4 crispy shrimp. Drizzle with the creamy sauce and garnish with remaining fresh cilantro. Serve immediately while everything is still warm and crispy—the contrast between hot shrimp and cool slaw is part of the magic.