Baja Garlic Shrimp Tacos Recipe

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with minced garlic, smoked paprika, cumin, chili powder, kosher salt, black pepper, and olive oil until evenly coated. Let sit 5 minutes to allow flavors to marry.

Cook shrimp

Heat a large skillet over medium-high heat. Add butter. When butter foams, add seasoned shrimp in a single layer (work in two batches if needed). Cook shrimp 1.5–2 minutes per side until opaque, pink, and just cooked through. Remove from heat and squeeze 1 tablespoon fresh lime juice over shrimp; toss to coat. Transfer to a bowl and keep warm.

Halve avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to your desired texture (some chunky is traditional). Stir in minced red onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, kosher salt, and black pepper. Taste and adjust seasoning. Cover with plastic wrap pressed onto surface and set aside.

Place corn kernels in a bowl with diced red bell pepper, sliced green onion, chopped cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil, salt, and pepper. Toss to combine. Taste and adjust seasoning. If using fresh corn and you want a charred flavor, you can briefly char the kernels in a hot dry skillet for 4–5 minutes before mixing.

Place thinly sliced cabbage in a bowl. Add 2 tablespoons lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss thoroughly to combine and let sit 5–10 minutes to soften slightly.

In a blender or food processor, combine sour cream, packed basil leaves, 1 teaspoon lime juice, minced half garlic clove, and 1/4 teaspoon salt. Blend until smooth. If too thick, add up to 1 teaspoon water to reach a pourable but still creamy consistency. Taste and adjust salt or lime as needed.

Warm tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes.

Build tacos: spread about 1–2 tablespoons guacamole on each tortilla, add a small handful (about 2–3 tablespoons) of lime cabbage slaw, then 3–4 garlic shrimp. Spoon about 1 tablespoon of corn salsa over the shrimp, drizzle 1–2 teaspoons basil crema, and sprinkle with a pinch of crumbled cotija and extra cilantro if using.

Serve immediately with lime wedges alongside for squeezing over tacos.