Grilled Baja Shrimp Tacos

Why You’ll Love This Recipe

I love how this recipe layers flavor and texture. The shrimp are seasoned and grilled for just a few minutes, keeping them juicy and tender. The Baja slaw adds a tangy crunch, while toppings like avocado, cotija cheese, and lime give every taco a fresh finish. It’s easy to customize, quick to make, and always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• 1 pound large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• 1/4 teaspoon black pepper

• 1/4 teaspoon salt

• Juice of 1 lime

For the coleslaw:

• 1/2 bag coleslaw mix (or 2 cups shredded cabbage)

• 1/4 cup Baja sauce

• Juice of 1 lime

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

For serving:

• Corn or flour tortillas

• 12 diced cherry tomatoes

• 3 avocados, sliced

• 1/4 cup cotija cheese (or shredded cheese of choice)

• 1/4 cup fresh cilantro, for garnish

• 3 limes, cut into wedges

• Salsa (optional)

For the Baja sauce:

• 1/4 cup sour cream

• 1/4 cup mayonnaise

• 1 teaspoon lime juice

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon pepper

• 1/4 teaspoon chili powder

Directions

1. I preheat my grill to medium-high heat (375–400°F).

2. I rinse the shrimp in cold water, peel and devein if needed, then pat them dry.

3. In a bowl, I toss the shrimp with olive oil, chili powder, garlic powder, cumin, salt, pepper, and lime juice. I let it marinate for at least 20 minutes or up to 2 hours for more flavor.

4. While the shrimp marinates, I make the slaw by mixing the coleslaw mix with lime juice, Baja sauce, salt, and pepper.

5. I grill the shrimp for 1–2 minutes per side, just until they’re pink and cooked through.

6. I warm the tortillas on the grill or microwave them for 20 seconds under a damp paper towel to keep them soft.

7. To build the tacos, I start with a layer of slaw in each tortilla, add grilled shrimp, then top with cherry tomatoes, sliced avocado, cotija cheese, and a sprinkle of cilantro. I drizzle with extra Baja sauce and serve with lime wedges.

Servings and timing

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Servings: 8 tacos (about 4 servings)

Variations

I sometimes swap the shrimp for grilled fish like mahi-mahi or even chicken if I want something different. If I want more heat, I add diced jalapeños or a spicier chili powder. For a low-carb version, I serve everything in lettuce wraps or on a salad instead of tortillas.

Storage/Reheating

Leftover shrimp and slaw can be stored separately in the fridge for up to 2 days. I reheat the shrimp gently in a pan or microwave, and I assemble fresh tacos when I’m ready to eat. I avoid reheating the tortillas until just before serving to keep them soft.

FAQs

Can I use frozen shrimp?

Yes, I just thaw them first under cold running water or in the fridge, then pat them dry before marinating.

What’s the best type of tortilla to use?

I like corn tortillas for a traditional touch and extra flavor, but flour tortillas hold up well and are easier to fold—either works great.

Can I make the Baja sauce ahead of time?

Yes, I often make it a day in advance and store it in the fridge. The flavors deepen and blend beautifully overnight.

What sides go well with these tacos?

I usually serve them with black beans, Spanish rice, or grilled street corn. A simple salad with lime vinaigrette also pairs well.

How do I keep the shrimp from overcooking?

I grill them just until they turn pink and opaque—about 1–2 minutes per side. Shrimp cook quickly, so I keep an eye on them.

Conclusion

Grilled Baja Shrimp Tacos are one of my favorite quick meals when I want something bold, fresh, and satisfying. With just the right mix of smoky spice and creamy slaw, they’re a crowd-pleaser I can count on anytime. Whether it’s taco Tuesday or a weekend cookout, this recipe always brings big flavor with minimal effort.