Baja Shrimp Tacos – a fun twist on taco night based on Red Robin’s recipe. Slightly spice shrimp with a chipotle lime sauce!
A couple weeks ago we went out to lunch to celebrate my husband’s birthday. We were at Red Robin, and they had a display for baja shrimp tacos, that sounded interesting. My husband asked if I could make them at home? I could try, based on the description, but seeing as now neither of us has tasted them, it would be a little tricky. So I got out my phone, took a picture of the display, and used that to make the tacos.
The description for their Baja Shrimp Tacos said “Ancho-seasoned sauteed shrimp wrapped into three flour tortillas. Topped with fresh avocado slices, shredded cabbage, diced tomato, and drizzled with a chipotle lime sauce.” Well, I came up with something we both really liked. I have no idea how it compares. Probably not even close, because I didn’t use all the butter and oil that I am sure they did. This was relatively healthy, and a quick dinner. Lots of flavor from the shrimp and the sauce. My sauce ended up a little spicy, so if you aren’t big on heat, cut down on the amount of peppers in the sauce.
Mix up your boring taco night and make these baja shrimp tacos instead. You can serve on flour or corn tortillas, whatever is your favorite. And you can adjust the heat level for your family! Top with whatever your favorite toppings are, and you family will be impressed!
Baja Shrimp Tacos
Slightly spicy sauteed shrimp with a lime and chipolte sauce.
Ingredients
- 1 pound shrimp, , peeled, deveined and tail removed
- 2 tsp olive oil
- 1/2 tsp garlic powder
- 1 tsp ancho chili powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup mayo, (I used low fat)
- 1/4 cup sour cream, (I used fat free)
- 1 whole chipotle in adobo pepper, , chopped
- 1 tsp adobo sauce
- 1 Tbls fresh lime juice
- 1 small tomato, , diced
- 1 avocado, , sliced
- cabbage, , sliced
- flour tortillas
Instructions
- In a large plastic bag combine garlic powder, chili powder, black pepper, cayenne pepper, shrimp, and 1 tsp olive oil. Mix thoroughly, and marinate for 20 minutes.
- For the sauce combine mayo, sour cream, chipotle pepper, adobo sauce, and lime juice. Mix well, set aside until ready to serve. You will probably have leftovers of this sauce.
- In a large skillet over medium high heat, heat 1 tsp of olive oil. Saute shrimp until cooked through. About 5 minutes total.
- To serve: Fill a tortilla with cabbage, shrimp, tomatoes, avocados, and top with chipotle sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 265 Saturated Fat 3g Cholesterol 299mg Sodium 1204mg Carbohydrates 1g Protein 23g
Erin S
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Ramona says
Yum!! Certainly looks like you nailed it. 🙂 I have made fish tacos…not shrimp. Now that’s my next challenge. 🙂
Katie @ Epicureanmom.com says
Tacos are my fave!!! These shrimp tacos are so light and refreshing! Perfect if you ask me! 🙂
Marsha @ The Harried Cook says
Holy yum! That looks SO good… I want to make these and eat them all myself! Beautiful picture too 🙂
Chung-Ah | Damn Delicious says
I’m sure this tastes a hell of a lot better than the Red Robin version! And I loved that you used chipotle in these. Yum!
Kevin (Closet Cooking) says
Those tacos look really good!
kita says
I looove recreating recipes at home – especially when it’s a challenge of never having tasted it! These tacos look perfect!
Melanie says
I just had the Red Robin baja shrimp tacos last night for dinner, and they were delicious. Trying to figure out more information (like the nutritional content that is non-existent for them), I came across this recipe and I have to say, I am DYING to make these for my boyfriend and I! I think during our next shopping trip I’m going to make sure we have the ingredients. These look they are probably even better (and as I already admitted, the Red Robin ones were tasty). And the RR ones are spicy too, so I’m definitely glad yours have a kick also 🙂 Definitely glad I can put these into my recipe box, especially since the RR ones are only around until the end of the month. These are going to beat RR hands down, though 🙂
Sunnie says
I, too, just had the Baja Shrimp tacos tonight at Red Robin. They were delicious. With the rice and beans also on the plate, I was only able to eat one taco. (Mine came with three, though they were smaller than the photo). Do you have the nutritional info for your version? I’ll definitely be making these at home, thank you!
Erin says
I just calculated it. I think they have about 240 calories, 12 grams of fat, 4 grams of fiber, and 24 grams of portein, plus whatever tortilla you use. Those vary so much with calories, so I left that part out.
Mary says
These look out of this world delicious – great recipe!
Mary x
Mary says
Oh this is tomorrows dinner!!!
Mary x
WeLoveChicken says
I love tacos! And with shrimps, spicy even better! It goes perfect with a cold beer.
Kristyn says
These is my go to fish taco recipe. I make these with talipot and they are delicious. My husband is a huge fan of the sauce. Many thanks from the CA coast!!
sally @ sallys baking addiction says
Erin, these look SO yummy! I order fish tacos whenever I see them on the menu. Delicious and fresh + perfect for summertime.
Laura Cumbow says
I made these last night, holy moly they were GOOD!! Thank you for the great recipe!
cassie says
I made these last night, they were awesome!! I served with quinoa and refried beans. Really good will repeat often
David M. Alhambra CA says
Hi. Just wanted to report on behalf of all the dorks like me who don’t know their way around the kitchen. Decided to try this recipe on a whim. Had the fresh shrimp but didn’t have all the spices. So i followed the recipe as close as possible substituting freely as necessary. Had a great meal and got great reviews from everyone including my very hard-to-please wife. Can’t wait to try it again with all the proper ingredients! I encourage everyone not to get discouraged when you don’t have all the ingredients exactly. Nine times out of ten you’ll have a good substitute around the kitchen. Thanks so much.