Baja Shrimp Tacos with Fajita Veggies and Chipotle Slaw
Grilling mode: activated ✔️ These Baja shrimp tacos are bright, smoky, a little sweet and a lot flavorful. Each taco is loaded with grilled shrimp, fajita veggies, creamy chipotle slaw, avocado slices, and a drizzle of sauce. They are just what you need for Taco Tuesday or any day of the week.
- 1 Erica’s Thoughts
- 2 What You’ll Need to Make Baja Shrimp Tacos
- 3 How to Make the Best Baja Shrimp Tacos
- 4 Expert Tips
- 5 Variation Ideas
- 6 FAQs
- 7 If you loved this Baja shrimp taco recipe, be sure to check out my other easy weeknight dinners!
- 8 Baja Shrimp Tacos with Fajita Veggies and Chipotle Slaw
Erica’s Thoughts
It’s only April but I have been willing grilling season into existence. I’ve made these tacos four times now and two of the four times it was raining… RIP. No matter, they turned out fabulously regardless.
Here’s what we’ve got going on:
- One flavorful sauce, split three ways. We whip up a delightful sauce/marinade situation and then use some for the slaw, some to marinate the shrimp and veggies and the rest to drizzle over the finished tacos. It’s easy and a tiny bit genius.
- It’s giving… fajitaco. I was going for a taco vibe but wanted more VEG in there, so we’ve got thinly sliced peppers and onions to amp up the veggie factor in this meal.
- On the grill or in the oven, it’s up to you. I make these on the grill- make sure you have grill mats, and then you can dump the whole shrimp/vegetable mixture right on the mat and it’s done in four minutes. Alternatively, you can roast/broil on a sheet pan. They don’t get quite as charred or smoky this way, but it’s still delish.
- These Baja tacos are fast, like easy weeknight meal fast, but feel fun and special enough for entertaining. Plus, everything can be prepped ahead and cooked in minutes. And the sauce? We’re not skimping on flavor here. Smoky chipotle, squeeze of lime juice, creamy mayo, a little sweet, a little heat.
My kids eat them deconstructed, I eat them two at a time, and everyone’s happy.
What You’ll Need to Make Baja Shrimp Tacos
Extra virgin olive oil: opt for a good-quality olive oil- I like the one from Costco. This helps emulsify the sauce and provide moisture to the shrimp.
Mayo: the creamy base of our chipotle sauce that provides beautiful flavor for the shrimp, slaw, and tacos alike.
Lime zest and juice: fresh lime adds brightness and cuts through the richness of the sauce.
Spices: smoked paprika, ground cumin, kosher salt and black pepper.
Honey: honey adds balance and a touch of sweetness to the sauce- it helps caramelize the shrimp, peppers, and onions.
Garlic: one whole, real clove of garlic for the best flavor. You can use garlic powder if you don’t have fresh.
Chipotle in adobo sauce: these are found in the international foods aisle of the grocery store with the other Latin american ingredients. The flavor in these is deep, sublte and SO good, don’t skip!
Shrimp: I recommend wild-caught Argentinian shrimp, they really are better than conventional shrimp. Frozen or fresh shrimp works. I buy the big bag from the frozen seafood section at Costco but you can also find them at Trader Joe’s or regular grocery stores.
Veggies: bell peppers (or mini sweet peppers) and a red onion for the fajita veggies and cabbage for the slaw. You can use green cabbage, purple cabbage or a bag of coleslaw mix for a shortcut.
Fresh herbs: cilantro for the slaw and green onions to finish!
Avocado: opt for a firm but ripe avocado for clean, creamy slices.
Taco-size tortillas: I like corn tortillas for more of an authentic taco feel but my husband prefers flour tortillas. You can use either!
How to Make the Best Baja Shrimp Tacos
In a liquid measuring cup or medium bowl, whisk together olive oil, mayo, lime zest and juice, cumin, paprika, salt, pepper, honey, garlic, and chipotle pepper + adobo sauce until smooth.
Pat shrimp dry and season lightly with salt and pepper. Add it to a bowl with the sliced peppers and onions. In a separate bowl, toss the cabbage and cilantro together for the slaw.
Add 3 tablespoons of the chipotle sauce to the cabbage mixture and toss to coat. Pour ⅓ cup of the sauce over the shrimp and veggies, toss well, and reserve the rest of the sauce for drizzling.
Preheat outdoor grill or grill pan to high and line with foil or grill mats. Shake excess marinade from the shrimp and veggies, then grill for 3 minutes. Flip and cook for another minute, or until the shrimp are cooked through and have some golden brown, crispy bits throughout. Remove to a platter.
Warm tortillas on the grill, gas stove, or in the microwave wrapped in a damp paper towel. Assemble tacos with slaw, succulent shrimp and veggies, avocado, and a drizzle of reserved creamy sauce. Garnish with green onions, cilantro, and a squeeze of lime.
Expert Tips
- Use foil or grill mats for easy grilling and cleanup.
- I like to use a mandolin or the blade attachment for my food processor to finely shred the cabbage.
- I thought this was the perfect amount of sauce but double the sauce portion if you love extra drizzle.
- Cook over high heat for a short time. Color = flavor!
Variation Ideas
- Try fish like cod, halibut or salmon instead of shrimp. You can cube the fish and marinate with the veggies per the recipe.
- Use coleslaw mix as a shortcut for the cabbage slaw.
- Serve tacos with pico de gallo, hot sauce, mango salsa, green salsa, queso fresco or cotija cheese, fresh jalapeño slices or any of your other favorite taco toppings.
- If you want MORE sauce, add this jalapeño crema, chipotle mayo or a little sour cream.
FAQs
You can prep the sauce and marinate the shrimp/veggies ahead of time. I’d wait to assemble the slaw and cook the shrimp until right before eating.
The chipotle in adobo sauce adds a little heat, but the sauce is quite balanced from the mayo, lime juice and honey. You can cut back to half a pepper and 1 tablespoon adobo sauce for less spice.
Yes! Just thaw completely and pat dry before marinating and cooking. I usually thaw my shrimp quickly in a bowl of cool water.
Taco-size (about 6 inches) corn or flour tortillas work best. Warm them before filling so they’re soft and pliable. If you have a gas oven, I like to place my tortillas directly over the gas flame for a few seconds each side to get a nice charred quality. You can also do this on the grill!
Serving ideas for baja shrimp tacos: Mexican rice, grilled vegetables, corn salad, black or pinto beans, guacamole and tortilla chips, pineapple coconut margaritas.
Store slaw, tortillas, sauce and leftover baja shrimp separately in airtight containers in the fridge for up to 4 days. Assemble tacos when ready to eat. You can reheat the shrimp in the air fryer to revive some of its prior crispy glory.
If you loved this Baja shrimp taco recipe, be sure to check out my other easy weeknight dinners!
Mahi mahi seafood tacos with pineapple salsa
Alright, who’s making the margaritas!? It’s time to take taco Tuesdays to the next level.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Baja Shrimp Tacos with Fajita Veggies and Chipotle Slaw
- Prep Time: 25 minutes
- Cook Time: 4 minutes
- Total Time: 29 minutes
- Yield: 8 tacos 1x
- Category: Tacos
- Method: Grill
- Cuisine: Mexican
Description
These Baja shrimp tacos are smoky, zesty, and loaded with flavor. Grilled shrimp and veggies, chipotle slaw and creamy avocado in a little tortilla hug. Muah! They are too good.
Ingredients
Chipotle Marinade
- 2 tablespoons extra virgin olive oil
- 1/3 cup mayo
- zest of 1 whole lime
- 3 tablespoons fresh lime juice (from 1–2 limes)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons honey
- 1 large clove garlic, minced
- 1 chipotle pepper in adobo sauce, minced + 2 tablespoons adobo sauce
Tacos
- 1 1/2 lb shrimp, peeled and deveined
- 10 mini sweet peppers sliced (or 2 bell peppers, sliced)
- 1 small red onion, thinly sliced
- 2–3 cups finely shredded cabbage (green, purple or mix of both)
- 1 cup fresh cilantro, chopped
- 1 avocado, sliced
- 8 taco-size (6-inch) corn or flour tortillas, warmed
- for serving: green onions, cilantro, lime wedges, tortilla chips
Instructions
- Chipotle sauce: Whisk together 2 tablespoons olive oil, ⅓ cup mayo, zest of 1 lime, juice of 2 limes (about 3-4 tablespoons), 2 teaspoons cumin, 2 teaspoons smoked paprika, 1 teaspoon salt, ½ teaspoon pepper, 2 tablespoons honey, 1 clove minced garlic, 1 minced chipotle pepper in adobo sauce + 2 tablespoons of the adobo sauce until smooth and well combined.
- Shrimp and veg: Pat shrimp dry with a paper towel and season with little pinches of salt and pepper. Slice the onion and peppers. Place shrimp and vegetables in a large bowl. In a separate bowl, toss together 2-3 cups finely shredded cabbage and 1 cup chopped cilantro.
- Divvy the sauce: Add three-ish tablespoons chipotle marinade to the cabbage and cilantro and toss to combine. Pour ⅓ cup chipotle marinade over the shrimp and veggies and toss until everything is evenly coated. Reserve the remaining few tablespoons of sauce for the finished tacos.
- Grill: Preheat an outdoor grill or indoor grill pan to high. I line my grill with grill mats or foil, this prevents pieces from falling through the grates but also allows for nice charred marks. Shaking off excess marinade, place the shrimp and veggies on the hot grill and grill for 3 minutes, without turning. Flip and cook another minute. Remove to a serving bowl or platter.
- Assemble: Warm tortillas on the grill, over a gas stove flame or wrap in a damp paper towel and microwave for 30-45 seconds. In each tortilla layer the chipotle slaw, grilled shrimp and veggies, avocado slices and a drizzle of chipotle sauce. Garnish with more fresh herbs like cilantro or green onions and a final squeeze of lime!
Notes
Oven instructions: Preheat your oven to 450°F and line a large baking sheet with parchment or silicone baking mat. Let excess marinade drip off and place shrimp and veggies in a single layer on the baking sheet, making sure they’re not crowded. Roast on the top rack for 6 minutes, then switch to broil for the last 1-2 minutes to get those slightly blackened, charred edges. Keep an eye on them, shrimp cook fast under the broiler! Once charred and cooked through, assemble tacos per the recipe.
Refer to the above blog post for step-by-step photos, tips and answers to frequently asked questions.
Pictured: pineapple coconut margs– delicious paired with these tacos!
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Nutrition
- Serving Size: 2 tacos
- Calories: 564
- Sugar: 19.9 g
- Sodium: 716.6 mg
- Fat: 23.3 g
- Carbohydrates: 52 g
- Fiber: 11.4 g
- Protein: 40.9 g
- Cholesterol: 280.1 mg
Super yummy! The marinade/sauce is delicious. It definitely has a kick, so I did not marinate the peppers and I used the sauce sparingly in the slaw, so I could adjust to my liking (by adding more sauce) after I assembled the taco. Definitely will serve this to guests this summer. And make it many times just for us.
I have no notes. Make these! They are the most delicious shrimp tacos I’ve ever had. My husband was blown away. The flavor is so so so good.
Weeee! Happy to hear Sam! Thanks for making them and for your review 🤌🏼
My husband said this is his new favorite taco recipe I’ve made. The sauce is delicious! I didn’t mix it with the cabbage but just drizzled on the taco. Will definitely make again!
The flavor was so so good. I kept the sauce off the slaw so we could add on top since some family members are spice averse! Thanks for another amazing recipe!
So good!