Baja Shrimp Tacos with Lime Crema

Name: Baja Shrimp Tacos with Lime Crema
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/2 cup sour cream; 2 tbsp lime juice; 1 tsp lime zest; 1 clove garlic, minced; 1/4 tsp salt; 8 small corn or flour tortillas; 2 cups purple cabbage, shredded thin; 1 avocado, sliced; 1/4 cup fresh cilantro; 1 lime, cut into wedges

26 min 4 servings Easy

All Recipes

Grilled seasoned shrimp in warm tortillas topped with crunchy cabbage slaw and a tangy lime crema — beachside taco perfection.

Prep

20 min

Cook

6 min

Total

26 min

Servings

Difficulty

Easy

These Baja-style shrimp tacos capture the essence of coastal Mexican street food. Plump shrimp are grilled with a simple spice blend, then nestled in warm corn tortillas with crunchy purple cabbage slaw and a bright, creamy lime crema. They are light, fresh, and bursting with flavor.

Instructions

Make the lime crema

Whisk together sour cream, lime juice, lime zest, garlic, and salt until smooth. Refrigerate until ready to use.

Season the shrimp

Toss shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika, and salt. Let sit for 10 minutes to absorb the flavors.

Grill the shrimp

Thread shrimp onto skewers or use a grill basket. Grill over high heat for 2-3 minutes per side until pink and slightly charred. Check that the shrimp have reached an internal temperature of 145°F / 63°C by inserting a food thermometer into the thickest part of the shrimp.

Pro tip: Shrimp cook fast — pull them the moment they turn pink and curl into a C shape. An O shape means overcooked.

Warm tortillas

Char tortillas briefly on the grill for 15-20 seconds per side until pliable with slight char marks.

Assemble

Place shredded cabbage on each tortilla. Top with grilled shrimp, avocado slices, a drizzle of lime crema, and fresh cilantro. Squeeze lime wedge on top.