Description
These Baja Shrimp Tacos combine perfectly spiced, skillet-cooked shrimp with a refreshing pineapple coleslaw and creamy avocado, all wrapped in soft corn tortillas. A vibrant and flavorful recipe perfect for a quick and satisfying meal inspired by Baja California cuisine.
Ingredients
Shrimp and Seasoning
- 1 lb large shrimp (peeled, deveined, tails removed)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp chili powder
- 2 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 Tbsp olive oil
Tacos and Toppings
- 8 white corn tortillas
- cotija cheese (optional topping)
- 2 avocados (diced)
- lime wedges (for serving)
Pineapple Coleslaw
- 16 oz tri color coleslaw
- 20 oz pineapple tidbits
- 1/2 cup mayonnaise
- 2 Tbsp granulated sugar
- 1 Tbsp pineapple juice (reserved from canned pineapple)
- 1 Tbsp lime juice
- 1/2 Tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup green onions (chopped)
- 1/3 cup red onion (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeno (stem and seeds removed and diced)
Instructions
- Make the Coleslaw Dressing: In a glass measuring cup, whisk together mayonnaise, sugar, pineapple juice, lime juice, apple cider vinegar, salt, and black pepper until smooth and well combined.
- Prepare the Coleslaw Mix: In a large bowl, combine the tri color coleslaw, pineapple tidbits, green onions, red onion, cilantro, and diced jalapeno; toss to mix everything evenly.
- Toss Coleslaw with Dressing: Add half of the prepared coleslaw dressing to the slaw mixture and toss thoroughly to coat all ingredients, then place the coleslaw in the refrigerator to chill while you prepare the shrimp.
- Mix Shrimp Spice Blend: In a small bowl, mix together garlic powder, onion powder, cumin, chili powder, cayenne pepper, and salt to create the seasoning blend for the shrimp.
- Season the Shrimp: Pat the shrimp dry with paper towels, then toss them in the spice mixture ensuring each piece is evenly coated with the seasoning.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 5-10 minutes, flipping once halfway through, until the shrimp are fully cooked and opaque.
- Assemble the Tacos: Warm the corn tortillas, then build each taco by layering pineapple coleslaw, cooked shrimp, diced avocado, optional cotija cheese, a drizzle of additional coleslaw dressing if desired, and a squeeze of fresh lime juice. Serve immediately and enjoy!
Notes
- You can adjust the cayenne pepper amount according to your preferred spice level.
- For a dairy-free option, omit the cotija cheese or substitute with a vegan cheese alternative.
- If you prefer, you can lightly grill the shrimp instead of cooking them in the skillet.
- Leftover coleslaw dressing can be stored in the refrigerator for up to 3 days.
- Warming the tortillas before serving enhances their flavor and pliability.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
