Spicy Baja Shrimp Tacos with Cabbage Slaw

*originally published on June 21, 2018 | recipe + photos + post updated on August 17, 2021*

These spicy shrimp tacos are really good, and really easy to make! They’re the perfect shrimp taco in my opinion, and the perfect quick meal for busy weeknights any day of the week.

I’m all about easy recipes that deliver a lot of flavor in a short amount of time. This spicy shrimp tacos recipe comes together in about 30 minutes and makes four tacos total, which is perfect for two people. Feel free to double the recipe if you need to!

Ingredients for the Spicy Baja Shrimp Tacos:

• 20 medium shrimp (about a half pound of shrimp in the 41/50 size)
• 2 tbsp. olive oil
• 1 fresh jalapeño, thinly sliced
• 2 strips thick cut bacon
• 1 tsp. each of cumin, smoked paprika, Mexican oregano, & onion powder
• salt & pepper
• creamy shredded cabbage slaw (recipe follows)
• 4 flour tortillas (or corn tortillas)

Important Ingredient Notes & Recommendations:

1. Shrimp quality matters, and I use smaller shrimp for this recipe.  When I first created this recipe, I used North Carolina shrimp because that’s where we lived. I highly recommend supporting local / regional companies and people whenever possible, so source seafood that is readily available near you. If you are not near fresh shrimp, seek out a quality grocery store that gets shipments of fresh seafood. Succulent shrimps make a world of difference! I like medium shrimp for this recipe because they’re nearly bite-size, which is perfect for shrimp tacos. You can use large shrimp or jumbo shrimp for instead, but I would recommend cutting them into bite-size pieces once they’re cooked so they’re easier to stuff into the tacos and eat.
2. Thick cut bacon is best! Bacon quality also matters.  To start, I would first recommend bacon from your local butcher. If you’re into small batch recipes like me, you can buy it in smaller quantities so you don’t have a ton of bacon sitting in the freezer. If you prefer pre-packaged bacon, look for thick cut slices that have as much meat as possible on them!
3. Warm tortillas are the way to go! Pop the tortillas in the microwave for about 15 seconds before building the tacos. A warm tortilla makes the taco taste that much better! Keep them warm by wrapping them in a slightly damp kitchen towel if you’re heating them ahead of time. And if you’re looking to make this a low carb meal, substitute the warm tortillas with crunchy lettuce wraps.

Ingredients for the Baja Shredded Cabbage Slaw & Toppings:

• 1/3 cup sour cream
• 1 tbsp. hot sauce (sriracha or your favorite)
• juice from 1/2 medium lime (about 1 tbsp. fresh lime juice)
• 1/4 tsp. garlic powder
• salt to taste
• 2 cups thinly sliced red cabbage
• handful of fresh cilantro, chopped
• 1/2 cup cherry tomatoes, halved
• 1 ripe avocado, sliced

Important Ingredient Notes & Recommendations:

1. Greek yogurt can be substituted for sour cream.  I recommend the full-fat version of either one.
2. Start with a pinch of salt, and add more until the sauce tastes delicious.  I use about 1/2 teaspoon total, so start with a small quantity and build it until you taste the sauce and you’re like. “dang. that’s GOOD.”
3. Get chopped red cabbage from the salad bar. Unless you plan on using an entire head of red cabbage for other recipes, I suggest grabbing a small to-go container of it from the salad bar so it doesn’t go to waste!

These are such a fun twist for Taco Tuesday, or just an easy dinner for any taco night at home. It’s also a great recipe for two people, but it can easily be doubled (or tripled!) to fit your needs. The sauce is more of a sour cream sauce, and I love mixing it into the cabbage to create a shrimp taco slaw. It’s the perfect balance of creamy and crunchy, and totally transforms these into the most delicious shrimp tacos!

What toppings Should I put on Baja Shrimp Tacos?

Add any other toppings that sound good to you! Avocado and cherry tomatoes are so delicious on these tacos. Here are some of my other favorite toppings:

• Green Onions
• Extra Lime Wedges
• Chopped White Onions
• Pickled Red Onion
• Pickled Jalapeños
• Fresh Jalapeños
• Crumbled Cotija Cheese (or Queso Fresco)
• Fresh Pico de Gallo with Garlic
• Cilantro Lime Sauce

There were a couple of important factors in creating this baja shrimp taco recipe. First of all, my homemade shrimp tacos had to be spicy. Secondly, they needed an easy, crunchy slaw with a creamy sauce to add another level of crunchy coolness, as I love the combination of cool sour cream with spicy foods. Finally, I wanted to throw in some tomato and avocado, because those two ingredients just scream summer to me. I also threw in some bacon, because bacon loves shrimp. Bacon also loves tomato and avocado! Clearly, they all had to come together for the best spicy shrimp tacos recipe. I also wanted this to be an easy weeknight dinner that comes together in 30 minutes (which may be the best part, right?).

Steps for Making Spicy Baja Shrimp Tacos:

1. Toss the shrimp and sliced jalapeños with olive oil, cumin, smoked paprika, Mexican oregano, and onion powder in a medium bowl. Cover and refrigerate for 20 minutes. (A quick marinade for the shrimp adds more flavor!)

2. Mix sour cream, sriracha, fresh lime juice, and garlic powder in a bowl.  Season with salt to taste.  Stir in red cabbage and chopped cilantro.

3. Chop the bacon into small pieces.  Cook in a large skillet over medium heat until it is just over HALFWAY cooked to your liking.  (It will continue to cook with the shrimp and jalapeños.)  Toss the marinated shrimp and jalapeños in with the bacon, along with a pinch of salt & freshly cracked black pepper, and cook until shrimp is firm and cooked through (about 2-3 minutes per side).  As the shrimp cooks, pop the tortillas in the microwave or oven to warm them.

4. Spoon some slaw onto a warmed tortilla, then top with five shrimp, some of the bacon and jalapeños, more slaw, tomatoes, and avocado.

More Taco Recipes to Try:

• fish tacos with crunchy cabbage slaw
• spicy salmon tacos with avocado sauce
• pork carnitas tacos
• buffalo chicken tacos

Another resourceful way to keep your foods fresh is to start your own herb garden!   It will save you so much money in the long run.  I currently have parsley, oregano, chives, mint, basil, lavender, and sage growing out on our patio, which is a pretty big feat for me.  If I can do it, you can too!  It’s completely achievable, and if it’s something you’ve been considering – I say go for it!  If you ever have any questions about how I started my herb garden, never hesitate to reach out to me!  (Obviously, if you ever have any recipe questions, please feel free to do the same!)

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Wine Pairings for Spicy Baja Shrimp Tacos:

Easy Choice: Rosé (France / anywhere) :: Rosé is so freaking good with shrimp. Anytime we pair rosé with food, we want to use a dry rosé.  Grenache-based rosé (like the ones from Provence) are so good with food!  They typically have some cool red fruit flavors (think strawberry and watermelon), and lower acid so it doesn’t compete with spicy food.  Ask for a rosé from the Provence region in France, and you could snag a bottle for around $10!  (Racine is a great option for this price.)   For a great option from the U.S., look for Quady North or Summerland Grenache-based rosés for around $15.

If You’re Feeling Adventurous:  Pinot Gris / Grigio (France / Italy / USA) :: Pinot gris (or pinot grigio) can be an excellent wine to pair with food!   is like a Pinot Gris from the Alsace region of France is about as good as it gets.  They can tend to be a little expensive ($20), but absolutely worth it. For pinot grigio, Antonutti makes one of my favorites for around $20.  But ask for a food-friendly pinot grigio, preferably from Italy, and you’ll easily find one for around $10.

Another Fun Option: Dry Riesling (Germany / USA) :: Just like I said with rosé, whenever we pair riesling with food, we want to use a dry riesling.  Dry German rieslings are awesome for food pairings, and there’s some great rieslings that also come out of New York and the Pacific Northwest (Washington & Oregon).  Look for Kung Fu Girl Dry Riesling for around $10 from Charles Smith out of Walla Walla, Washington.

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Make this a Meal:

• Creamy Refried Black Beans
• Spicy Smashed Black Beans

If you make this baja shrimp taco recipe and you love it, a comment and star rating below would be amazing! Tag me on Instagram if you post a photo to social media, too. As always, feel free to reach out to me directly if you have any questions!

xx Sara