Baja Shrimp Tacos

These Baja Shrimp Tacos are super easy to make and make for a great sheet pan easy weeknight dinner. The tangy cabbage slaw combined with the chipotle mayo and fresh toppings really does the trick! With this baja shrimp tacos recipe, you can have dinner on the table in under 30 minutes. 

 

Seafood tacos are my absolute favorite! If you love this recipe you will want to check out my Halibut Fish Tacos and Buffalo Shrimp Tacos. If you love good fresh toppings too like I do, check out my Pineapple Pico de Gallo, Mexican Pickled Onions, Gluten Free Coleslaw, Avocado Cilantro Lime Crema, Easy Keto Salsa, Mango Salsa, and my Whole30 Guacamole.

Why I Love This Recipe

• This recipe is naturally dairy free and can be made gluten free, paleo and Whole30 friendly. 
• This baja shrimp taco recipe only takes minutes to make thanks to shrimp requiring very little cooking time! If you love shrimp like I do, check out my other shrimp recipes I have on my blog like my Frozen Shrimp in the Air Fryer, Lemon “Butter” Sheet Pan Shrimp Meal, Whole30 Bang Bang Shrimp, or my Thai Shrimp Soup.
• With how quick this recipe is, it makes for a great meal during a busy weeknight or lazy weekend. 
• Tha baja sauce is what makes this recipe! It can be eaten with a lot of other things like my Air Fryer Home Fries too. 
• You can meal prep this recipe and reheat it in the oven or air fryer so you can enjoy it throughout the week.
• You can use store bought tortillas to make this recipe or use my Homemade Grain Free Tortillas. 
• This recipe has become a healthier option staple in my house for taco night.

Fresh Ingredients

• Wild caught shrimp–I love using Butcher Box! If you use my link you can get a few pounds of free meat every month when you subscribe. They send me a box of my favorite grass fed meats and wild caught shrimp every month. I keep it in the freezer then pop it out the night before prior to use. It is super convenient and I know I can trust that the quality is the best. I like using the mini shrimps for shrimp tacos, this is just personal preference though!
• Tortillas-Since I am gluten free, I like using the Siete Cassava tortillas but any kind of tortillas will work. You can also use traditional corn tortillas or flour tortillas. 
• Seasoning-You can use a store bought paleo taco seasoning. I like Siete or you can make your own using the spices you have at home!
• Avocado oil-This is what helps marinate the shrimp and peppers and prevents them from drying out.
• Peppers and red onion-This adds some flavor and veggies to your tacos. 

For the slaw:

• Coleslaw mix-This will vary depending on your grocery store. I like getting the cabbage mixture that has a mix of cabbage and matchstick carrots shredded. You can also make your own homemade coleslaw mix with a mix of red and green cabbage. 
• Mayo-This will make your slaw creamy. I like using avocado mayo. 
• Apple cider vinegar-This gives the slaw a tangy flavor. 
• Dill-For flavor. You can omit if you do not like dill. 

For the creamy sauce:

• Mayo-This is the base of the sauce. 
• Chipotle peppers from a can-This gives the creamy sauce its flavor!
• Adobo sauce-From the can. 
• Lime juice, salt, black pepper and paprika-For flavor.

See the full list of ingredients and instructions with the recipe card below. 

Recipe Substitutions and Variations

• Other taco toppings you may love-Sour cream, lime wedges to garnish, fresh cilantro, queso fresco, refried beans, chipotle sauce, black beans, green onion, or even fresh salsa. 

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

• Step #1: Preheat the oven to 400 degrees F. Slice up the onions and peppers and toss with half of the seasoning and oil. Lay the peppers and onions out on a sheet pan and bake for 20 minutes.
• Step #2: Toss the shrimp with the remaining seasoning and oil. After the 20 minutes is up for the onions and peppers, add the shrimp to the sheet pan and bake for an additional 10 minutes.
• Step #3: While the shrimp and veggies are cooking, make the slaw in a large bowl by mixing together all of the ingredients.
• Step #4: Lastly, mix the sauce ingredients together in a food processor. Blend for 10 seconds or until smooth.

Recipe FAQs

Recipe Tips and Tricks

• Tip #1: Toast your tortillas. You can put your tortillas directly over the flame or heat up a medium size pan. Once the pan is hot, add the tortilla for 15 seconds one each side.
• Tip #2: Wait to assemble the tortillas until you are ready to eat them.

Other Gluten Free Weeknight Dinners