Grilled Shrimp Tacos with Baja Sauce
These grilled shrimp tacos are bursting with fresh flavors from the juicy shrimp, creamy avocados, fresh herbs, and zesty Baja sauce! Make it in less than 20 minutes for an easy dinner or a delicious twist for taco night.
Servings: 4
Calories: 666kcal
Ingredients
Grilled Shrimp Tacos
- 1 pound large shrimp defrosted peeled and deveined
- 2 Tablespoons olive oil
- 1 Lime zest and juice
- 1 teaspoon garlic powder
- 2 teaspoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 8 corn tortillas
- 1 cup shredded cabbage
- ¼ cup fresh cilantro minced
- 1 avocado sliced
- lime wedges and cotija cheese optional for serving
Baja Sauce
- ½ cup mayonnaise
- ¾ cup sour cream
- ⅓ cup cotija cheese
- 2 Tablespoons lime juice
- 1 Tablespoon honey
- 1 Tablespoon hot sauce or more to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- salt to taste
Instructions
- In a large bowl, combine olive oil, lime juice and zest, spices and salt. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15-20 minutes (place in the fridge).
- While the shrimp is marinating make the sauce. Whisk together all the ingredients. Salt to taste and add more hot sauce as needed. Refrigerate until ready to use.
- Preheat a grill to medium-high heat, about 400 degrees. Thread the shrimp onto skewers for easy grilling, or use a mesh grill pan to prevent them from falling through the grates. Lightly grease the grates with vegetable oil. Grill the shrimp for 2-3 minutes on each side or until they are pink and opaque. Remove from the grill and set aside.
- Place the tortillas in a single layer on the grill. Grill with the lid open, 30 to 45 seconds per side. Remove to a plate.
- To assemble the tacos, place a few grilled shrimp on each tortilla. Top with shredded red cabbage, sliced avocado, and chopped cilantro. Drizzle on the sauce. Serve with lime wedges and cotija cheese on the side.
Notes
If you don't have a grill, you can cook the shrimp in a skillet over medium-high heat for 2 minutes per side or until opaque.
Storing Leftovers
Store the taco ingredients separately to keep them fresh. Place the shrimp, toppings, and tortillas in separate airtight containers in the fridge for up to 4 days. Store the Baja sauce in a jar and refrigerate for up to a week. You can make the sauce in advance.Leave a review or get more information on the recipe!
