Description
These Baja Shrimp Tacos are a vibrant and flavorful meal featuring perfectly seasoned shrimp, a creamy sriracha-infused coleslaw, and a crunchy toasted panko topping. Ready in just 30 minutes, they combine a blend of zesty, spicy, and fresh flavors wrapped in warm corn tortillas—a perfect dish for a quick weeknight dinner or casual gathering.
Ingredients
For the Panko
- ½ cup panko bread crumbs
For the Coleslaw and Dressing
- 2 cups coleslaw mix (premade)
- 4 Tbsp cilantro, chopped
- ⅓ cup mayonnaise (or plain Greek yogurt or sour cream)
- 2 Tbsp sriracha (or chipotle peppers in adobo)
- ¼ tsp salt & pepper
- 1 Tbsp water (to thin the dressing)
For the Shrimp
- 1 lb large shrimp, cleaned and shelled
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp onion powder
- 1 Tbsp olive oil
For Assembly
- 8 corn tortillas
- 4 Tbsp cotija cheese, crumbled
- 1 jalapeño, thinly sliced
- 1 lime, sliced for garnish (optional)
Instructions
- Toast the Panko: Heat a dry skillet over medium heat and add the panko bread crumbs. Toast them for about 4 minutes until they turn golden brown and develop a crunchy texture. Remove from heat and set aside to cool; these will add a delightful crunch to the tacos.
- Prepare the Coleslaw Dressing: In a small food processor or mixing bowl, combine mayonnaise (or yogurt/sour cream), sriracha (or chipotle peppers), salt, pepper, and water. Blend or whisk thoroughly until smooth. Taste and adjust seasoning by adding more mayo or sriracha if desired.
- Make the Coleslaw: Place the coleslaw mix in a large bowl, add chopped cilantro, then pour approximately three-quarters of the dressing over it. Toss gently to coat the vegetables evenly. Refrigerate until ready to assemble the tacos.
- Season the Shrimp: Pat the shrimp dry with paper towels to ensure they cook properly. In a small bowl, mix garlic powder, salt, pepper, paprika, and onion powder. Sprinkle the seasoning mix over the shrimp and toss well to coat all pieces evenly.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 4 to 5 minutes total, flipping once halfway through. Cook until shrimp turn pink and are just cooked through—avoid overcooking to keep them tender.
- Assemble the Tacos: Warm the corn tortillas briefly in a skillet or microwave. On each tortilla, add a generous spoonful of the dressed coleslaw, top with cooked shrimp, sprinkle with toasted panko, crumbled cotija cheese, and jalapeño slices. Optionally, garnish with lime slices for an extra burst of citrus.
Notes
- Toasting panko is optional but highly recommended for added texture.
- Adjust the heat level by changing the amount of sriracha or using chipotle peppers for a smokier flavor.
- Greek yogurt or sour cream can be substituted for mayonnaise for a lighter dressing.
- Use fresh lime juice over tacos to enhance the flavors and add brightness.
- For gluten-free, ensure corn tortillas are certified gluten-free and substitute panko with gluten-free breadcrumbs or crushed tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
