Grilled Baja shrimp tacos

The combination of juicy grilled shrimp, fresh toppings, and a flavorful sauce, makes these grilled Baja shrimp tacos irresistible.

Grilled Baja shrimp tacos with avocados, cotija cheese, cabbage and corn.
All photos for this recipe are from Erin Hungsberg (IG: erin_hungsberg)

Grilled Baja shrimp tacos are a great meal to enjoy as spring starts to roll around and you want to enjoy the warm weather and take advantage of fresh, seasonal ingredients. But honestly I could eat tacos just about everyday! The Baja sauce adds so much flavor to these tacos and they are quick and easy to make. Whether you are enjoying these tacos with friends at a backyard BBQ, or as a quick and easy weeknight dinner, these tacos are sure to be a hit.

Grilled baja shrimp tacos with toppings

Preparing the shrimp 

The key to making great grilled shrimp tacos is using high-quality ingredients that are fresh and flavorful. The shrimp should be medium to jumbo in size, with a firm and plump texture.

To prepare the shrimp marinate them in a mixing bowl with a mixture of olive oil, lime juice, chili powder, cumin, garlic power, salt and pepper for about 20 minutes or up to 2 hours.

Raw shrimp in a bowl getting ready to marinate

This will infuse the shrimp with a tangy and spicy flavor that will complement the other ingredients in the taco. Feel free to also use any cajun or Baja shrimp seasoning that you prefer from the grocery store. 

Marinated raw shrimp in a bowl

One of the great things about shrimp tacos is their versatility. You can customize them to suit your own personal tastes, whether you prefer a mild or spicy flavor, or a more traditional or unconventional taco filling.

For example, add a chipotle mayo or mango salsa for a sweet and spicy twist, or use a corn tortilla instead.

Getting the toppings ready 

Some of the most popular toppings for grilled shrimp tacos include fresh cilantro, diced onion, sliced avocado, cotija cheese, salsa, and lime wedges. You can also add a drizzle of sour cream or a squeeze of lime juice for an extra burst of flavor.

I love to add Mexican coleslaw as one of the main toppings because of the crunchy texture. Add half a bag of coleslaw or shredded cabbage into a large mixing dish. Squeeze a lime for a tangy flavor and add salt and pepper. Lastly, add 1/4 cup of Baja sauce into the mix and combine well. 

Shredded red cabbage with ingredients for a coleslaw

I normally buy my Baja sauce at the store or you can make it by mixing sour cream, mayonnaise, lime juice, garlic, salt, chili powder, and pepper. 

How to make Grilled Baja Shrimp Tacos

In a large bowl, mix together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper to make the marinade. Add the shrimp to the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to 2 hours. Then make the Mexican coleslaw.

To grill the shrimp, you can use either a gas or charcoal grill, making sure to heat the grates until they are very hot. I used my large Char Griller Akorn grill with Fogo charcoal but any grill is great!

You should then place the marinated shrimp on the grill, cooking them for 1-2 minutes on each side until they are pink and fully cooked. Once the shrimp are ready, you can remove them from the grill and let them cool for a few minutes.

Shrimp on the grill

While the shrimp is grilling, warm the tortillas on the grill or in a dry pan.

To assemble the tacos, place a warm tortilla on a plate. Add in the coleslaw mixture, diced avocado, jalapeño slices, cotija cheese, and a drizzle of the sauce.

Serve the tacos with lime wedges and additional sauce on the side.

Grilled shrimp and toppings for tacos

The marinade for the shrimp is packed with spices and flavors, and it really takes the tacos to the next level. The sauce is creamy and tangy, and it balances out the spiciness of the grilled shrimp. The toppings, including the Mexican cole slaw, add a fresh crunch to each bite. And, of course, the juicy grilled shrimp is the star of the show.

Grilled shrimp on a baking tray

If you’re not a fan of spice, feel free to adjust the amount of chili powder in the marinade to suit your taste. You can also add or subtract toppings as desired. The possibilities are endless, so feel free to get creative with your tacos!

Other variations of Grilled Baja shrimp tacos

There are many ways to customize this grilled shrimp taco recipe to suit your taste. Here are a few ideas:

  • Swap out the toppings. Try using different types of vegetables, such as diced tomato, sliced jalapeño, or shredded carrot. You could also add some salsa or hot sauce for extra flavor.
  • Use different seasonings. If you don’t like the spice level of chili powder, you can use paprika instead. You could also add some smoked paprika for a smoky flavor, or some oregano for a more traditional Mexican taste.
  • Make it a burrito. If you prefer a larger, more filling meal, you can wrap the shrimp and toppings in a large flour tortilla to make a burrito. Just be sure to warm the tortilla first, and use a toothpick to hold if needed.

Shrimp tacos are a delicious and versatile dish that is perfect for seafood lovers who want a quick and easy meal that is both healthy and flavorful. With their combination of juicy, succulent shrimp and a variety of tasty toppings, these tacos are sure to satisfy your cravings for something delicious and easy to prepare. So next time you’re in the mood for a delicious and satisfying meal, give these Grilled Baja shrimp tacos a try!

If you love grilled shrimp try my creamy udon noodles with shrimp recipe!

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Grilled Baja shrimp tacos

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5 from 2 reviews

The combination of juicy grilled shrimp, fresh toppings, and a flavorful sauce, makes these grilled Baja shrimp tacos irresistible.

  • Total Time: 30 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 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 

Mexican Cole slaw 

  • 1/2 bag of coleslaw mix (Or 2 cups of shredded cabbage) 
  • 1/4 cup Baja Sauce
  • Juice of 1 lime 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper 

Toppings

  • Corn or flour tortillas
  • 12 diced cherry tomatoes 
  • 3 avocados sliced
  • 1/4 cup of cotija cheese (Shredded cheese is fine too) 
  • 1/4 cup of fresh cilantro for garnish 
  • 3 limes, cut into wedges 
  • Salsa, optional
  • Baja sauce (See recipe below or use store bought) 

Optional Baja sauce (Store bought is ok too) 

  • 1/4 cup Sour cream
  • 1/4 cup Mayonaise
  • 1 teaspoon Lime juice
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt
  • 1 teaspoon Pepper 
  • 1/4 teaspoon of chili powder 

Instructions

  1. Preheat your grill to medium high heat (375-400°F)
  2. Rinse shrimp in cold water (peel and devein if necessary)
  3. Marinate shrimp in a medium bowl with olive oil, chili powder, cumin, pepper, salt, and lime for 20 minutes or up to 2 hours.  
  4. Make your coleslaw with lime, salt, pepper and Baja sauce. 
  5. Grill your shrimp for 1-2 minutes per side, until pink and cooked through. 
  6. Warm tortillas on the grill or in a microwave with a wet paper towel covering them for 20 seconds
  7. To serve, place the Mexican coleslaw into the tortilla, top with grilled shrimp and add your desired toppings. Then drizzle with Baja sauce and a squeeze of fresh lime juice. 

Notes

  1. If you don’t have a grill, you can also cook shrimp on the stove in a pan. Heat a tablespoon of olive oil in a large skillet over medium-high heat, and cook the shrimp for 2-3 minutes per side, or until they are pink and cooked through 
  2. To make the tortillas eaiser to fold, you can warm them up in the microwave for a few seconds before using them
  3. Don’t overcook the shrimp, as they can be tough and rubbery. Aim for just a few minutes 
  • Author: Jordan Hanger
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Mexican

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