Can I make these ahead?

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.

Are these tacos spicy?

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.

Can I use frozen shrimp?

Yes! Just thaw completely and pat dry before marinating and cooking. I usually thaw my shrimp quickly in a bowl of cool water.

What tortillas are best?

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!

What should I serve with these tacos?

Serving ideas for baja shrimp tacos: Mexican rice, grilled vegetables, corn salad, black or pinto beans, guacamole and tortilla chips, pineapple coconut margaritas .

How should I store leftovers?

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.

Baja Shrimp Tacos with Fajita Veggies and Chipotle Slaw

Name: Baja Shrimp Tacos with Fajita Veggies and Chipotle Slaw
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Cuisine: Mexican
Ingredients: 2 tablespoons extra virgin olive oil; ⅓ 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; ½ teaspoon black pepper; 2 tablespoons honey; 1 large clove garlic, minced; 1 chipotle pepper in adobo sauce, minced + 2 tablespoons adobo sauce; 1 ½ 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

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

Units Scale

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

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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