Baja Shrimp Tacos – a fun twist on taco night! Slightly spice shrimp with a chipotle lime sauce makes for a super quick and easy dinner!
If I had to pick a favorite food I think it would be Mexican food. I could eat chips and Salsa or tacos or enchiladas or really any of it every day of the week. There is just something about the spices that win me over every time! And these shrimp tacos have a chipotle lime sauce over them that is so good you will want to make extra to dip your chips in.
I originally started making these shrimp tacos after seeing them on the Red Robin menu. Their 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.” It sounded so good, I took a picture of the menu and started coming up with a version at home.
The shrimp are seasoned with an ancho chili powder and a few other spices and then sauteed until they are done. Shrimp cooks in just a couple minutes, so it is great for busy weeknights.
How to Make Baja Shrimp Tacos
- The spices and olive oil are mixed with the shrimp and then you let it sit for 20 minutes. This just helps get the seasoning into the shrimp and give them more flavor. If you are in a hurry, you can skip this and they will still be delicious.
- While the shrimp marinate mix together the sour cream, mayo, and other sauce ingredients. They just get stirred together and then stored in the fridge until ready to use.
- Next make the coleslaw for the tacos. The mayo, lime juice and cilantro are mixed together and then tossed with coleslaw mix. Once it is well blended it is placed in the fridge until it is time to eat.
- Once the shrimp are ready, you just saute them in a large skillet for a few minutes on each side until they are cooked through.
- Now you can assemble your tacos! Top flour tortillas with some of the slaw, the shrimp, sliced avocados and then drizzle on the sauce!
What to Serve with Shrimp Tacos
This Baja Shrimp Taco Recipe is a super quick and easy dinner that the whole family will love! You can definitely make the Coleslaw and the Chipotle Sauce ahead of time. So when it is time for dinner all you have to do is season and cook the shrimp. Shrimp is very low in calories, so it can even be a dinner you feel good about eating!
More Mexican Recipes
- Fish Tacos
- Sour Cream Enchiladas
- Easy Refried Bean Dip
- Cafe Rio Chicken
- Taco Stuffed Peppers
- Southwest Baked Chicken
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
Chipotle Lime Sauce
- 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 Tbsp fresh lime juice
Mexican Coleslaw
- 2 cups coleslaw mix
- 2 Tbls mayo
- 1 lime, juiced
- 2 tsp chopped cilantro
- 1/2 tsp salt
Toppings
- 1 small tomato, diced
- 1 avocado, sliced
- cabbage, sliced
- 8 small 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.
- For the coleslaw mix together mayo, lime juice, salt, and cilantro until well blended. Add coleslaw mix and toss until well coated. Set in fridge until ready to use.
- 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 265Saturated Fat 3gCholesterol 299mgSodium 1204mgCarbohydrates 1gProtein 23g
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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.