Baja Tacos Recipe
Flour or cod tacos grilled with shrimp a choice topped of deep with fried tropical coleslaw and spicy mayo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tacos & Proteins
Tropical Fried Slaw
Spicy Mayo & Garnishes
Method
Tacos & Proteins
- 1
Prepare proteins
If using shrimp: pat shrimp dry with paper towels. In a bowl combine olive oil, juice of 1 lime, salt, black pepper, smoked paprika, ground cumin and garlic powder. Add shrimp and toss to coat. Marinate at room temperature for 10 minutes (or up to 30 minutes in fridge). If using cod: cut into 1/2" strips and toss with same marinade; let rest 10 minutes.
- 2
Cook shrimp or cod
Heat a large nonstick or cast-iron skillet or griddle over medium-high heat. When hot, add a small drizzle of oil and arrange shrimp/cod in a single layer. For shrimp: cook 1.5–2 minutes per side until opaque and just pink. For cod strips: cook 2.5–3 minutes per side until flaky and cooked through. Avoid overcrowding; cook in batches if needed. Transfer to a plate and keep warm.
- 3
Warm tortillas
Wipe the skillet clean and reduce heat to medium. Warm tortillas directly on the skillet for about 20–30 seconds per side until pliable and slightly charred in spots, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep tortillas wrapped in a towel to stay warm while finishing tacos.
Tropical Fried Slaw
- 4
Make slaw dressing
In a medium bowl combine 1/2 cup mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth.
- 5
Assemble raw slaw
In a large bowl combine shredded green cabbage, shredded red cabbage, grated carrot, diced pineapple, sliced red onion and chopped cilantro. Pour the dressing over the vegetables and toss to coat evenly. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired.
- 6
Optional — quick fry for 'deep' finish
For the menu's deep/fried note: heat 1/2 cup vegetable oil in a shallow skillet to 350°F (175°C) or until a small piece of cabbage sizzles. Working in small batches, briefly fry about 1/2 cup portions of the dressed slaw for 20–30 seconds, stirring gently so it crisps but doesn’t become soggy. Remove with a slotted spoon to a paper towel-lined plate to drain. Alternatively, for a less oily option, reserve the slaw raw as prepared (menu-style typically uses a lively crunchy slaw).
Spicy Mayo & Garnishes
- 7
Make spicy mayo
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp sriracha and 1 tbsp lime juice. Stir until smooth and season with 1/4 tsp salt to taste. Adjust heat by adding more sriracha if desired.
- 8
Assemble tacos
Lay a warm tortilla on a plate. Spread about 1 tbsp spicy mayo across the center. Add 2–3 cooked shrimp (or 2–3 cod strips) per taco. Top generously with a scoop (about 1/3 cup) of the tropical fried or raw slaw. Finish with a drizzle of additional spicy mayo if desired and sprinkle with cilantro leaves. Serve with lime wedges on the side.