Baja Shrimp Tacos Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine olive oil, Cajun seasoning, smoked paprika, garlic powder, kosher salt, black pepper, and 1 tablespoon lime juice. Add shrimp and toss until evenly coated. Let sit 10 minutes at room temperature to absorb flavors (can refrigerate up to 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add a thin film of oil or a quick brush of olive oil if pan is dry. Add shrimp in a single layer, spacing them so they sear (work in two batches if necessary). Sauté 1.5–2 minutes per side until pink, opaque, and slightly charred at the edges (internal temp ~120–130°F). Remove shrimp to a plate and keep warm.

While shrimp rests, whisk together mayonnaise, sour cream (or crema), hot sauce, 1 tablespoon lime juice, minced garlic, and 1/4 tsp salt in a small bowl until smooth. Taste and adjust seasoning or heat as desired. Refrigerate until ready to assemble.

Warm tortillas: heat a dry skillet over medium-high heat. Heat each tortilla about 20–30 seconds per side until pliable and lightly charred in spots, or wrap stack in foil and warm in a 300°F oven for 5–8 minutes.

Prepare cabbage bed: divide shredded cabbage between tortillas (about 1/4 cup per taco) to create a crunchy base that protects the tortilla from becoming soggy.

Assemble tacos: place 3–4 shrimp on each tortilla over the cabbage. Drizzle 1–2 teaspoons of the creamy sauce over the shrimp. Add 2–3 slices of avocado and a few thin slices of jalapeño per taco (use fewer if you prefer less heat). Sprinkle chopped cilantro and pickled red onion if using. Crumble a little queso fresco or cotija over the top, if desired. Finish with a squeeze of lime wedge.

Serve immediately while shrimp are warm, with extra sauce, lime wedges, and cilantro on the side.

If using, scatter extra cilantro and queso over assembled tacos and offer additional lime wedges. Leftover sauce can be refrigerated in an airtight container for up to 3 days.