Baja Shrimp Tacos Recipe

Shrimp: Fresh or frozen, peeled and deveined, these are the star of the dish.

Olive oil: Used to coat the shrimp and help the spices adhere.

Chili powder: Adds a mild heat and depth of flavor to the shrimp.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Cumin: Adds a warm, earthy flavor to the shrimp seasoning.

Tortillas: Small, soft tortillas are the base for the tacos.

Cabbage: Shredded for a crunchy, fresh topping.

Cilantro: Chopped fresh for a burst of herbal flavor.

Lime: Cut into wedges to squeeze over the assembled tacos for a zesty finish.

When preparing the shrimp for these Baja shrimp tacos, make sure to pat them dry with a paper towel before tossing them in the olive oil and spices. This helps the seasonings adhere better and ensures a nice sear when cooking. Additionally, avoid overcrowding the skillet; cook the shrimp in batches if necessary to maintain high heat and achieve a perfect, slightly crispy exterior.

• shrimp - Substitute with tofu: Tofu is a great plant-based alternative that can absorb flavors well, making it a suitable substitute for shrimp in tacos.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a mild flavor that works well in cooking shrimp or tofu.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a slightly sweet flavor, which can be a good alternative to chili powder.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor profile that can enhance the overall taste of the dish.

• cumin - Substitute with coriander: Coriander has a citrusy, slightly sweet flavor that can provide a different but pleasant twist to the seasoning.

• small tortillas - Substitute with lettuce wraps: Lettuce wraps are a low-carb alternative that can hold the fillings well and add a fresh crunch.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar texture and can add a fresh, crisp element to the tacos.

• cilantro - Substitute with parsley: Parsley offers a different but fresh flavor that can complement the other ingredients in the tacos.

• lime - Substitute with lemon: Lemon provides a similar acidic and citrusy flavor that can brighten up the dish.

• Allow the cooked shrimp to cool to room temperature before storing. This helps prevent condensation, which can make the shrimp soggy.
• Place the cooled shrimp in an airtight container. If you have multiple layers of shrimp, separate them with parchment paper to avoid sticking.
• Store the shredded cabbage and cilantro separately in airtight containers or resealable plastic bags. This keeps them fresh and crisp.
• For the tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. This prevents them from drying out.
• If you plan to freeze the shrimp, place them in a single layer on a baking sheet and freeze until solid. Then transfer the frozen shrimp to a resealable freezer bag or airtight container. This method prevents the shrimp from clumping together.
• Label all containers with the date to keep track of freshness.
• When ready to use, thaw the frozen shrimp in the refrigerator overnight. Reheat gently in a skillet over medium heat until warmed through.
• Warm the tortillas in a skillet or microwave just before assembling the tacos.
• Assemble the tacos with the reheated shrimp, fresh cabbage, cilantro, and a squeeze of lime juice for a burst of flavor.

• Preheat your oven to 350°F. Wrap the tortillas in aluminum foil and place them in the oven for about 10 minutes until they are warm and pliable. Meanwhile, spread the shrimp on a baking sheet and cover with foil. Heat for 5-7 minutes until they are warmed through.

• Use a skillet to reheat the shrimp. Place the skillet over medium heat and add a splash of olive oil. Once the oil is hot, add the shrimp and cook for 2-3 minutes, stirring occasionally, until they are heated through. Warm the tortillas in a separate skillet or microwave.

• For a quick microwave method, place the shrimp in a microwave-safe dish and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking and stirring halfway through. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

• If you have an air fryer, preheat it to 350°F. Place the shrimp in the air fryer basket and cook for 3-4 minutes, shaking the basket halfway through. Warm the tortillas in the microwave or a skillet.

• To reheat the cabbage and cilantro, it’s best to keep them fresh and add them to the tacos after reheating the shrimp and tortillas. If you prefer them warm, you can lightly sauté the cabbage in a skillet for 1-2 minutes.

• Mixing bowl: Use this to combine the shrimp with olive oil, chili powder, garlic powder, and cumin.

• Skillet: Heat this over medium-high heat to cook the shrimp until they are pink and opaque.

• Spatula: Use this to turn the shrimp in the skillet to ensure even cooking.

• Separate skillet: Warm the tortillas in this or use a microwave.

• Microwave: An alternative tool to warm the tortillas if you prefer not to use a skillet.

• Cutting board: Use this to chop the cilantro and prepare the lime wedges.

• Knife: Essential for chopping the cilantro and cutting the lime into wedges.

• Tongs: Handy for assembling the tacos by placing the shrimp, shredded cabbage, and cilantro on each tortilla.

• Serving plate: Use this to arrange the assembled tacos before serving.

Prep ingredients ahead: Peel and devein the shrimp in advance to save time when cooking.

Use pre-shredded cabbage: Buy pre-shredded cabbage to skip the slicing step.

Batch cook shrimp: Cook all the shrimp at once and store leftovers for quick meals.

Microwave tortillas: Warm tortillas in the microwave to save time over using a skillet.

Pre-mix spices: Combine chili powder, garlic powder, and cumin in a small container ahead of time.