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Shrimp Baja Tacos

A paleo shrimp taco with spicy chipotle sauce
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main
Cuisine: Paleo
Servings: 5
Author: the whole smiths


  • 2 lbs. shrimp shelled and deveined
  • 1/2 C. + 1/4 C. olive oil
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. finely chopped garlic
  • 1 Tbsp. + 1 tsp honey
  • 3 limes
  • 1 tsp. smoked paprika
  • 1 tsp. chili powder
  • 1/4 tsp. salt
  • 1 tsp. white balsamic vinegar or apple cider vinegar
  • 2 C. shredded napa cabbage
  • 1/2 C. paleo or homemade mayo like Sir Kensignton's
  • 1 or 2 canned chipotles in adobo sauce
  • 1 avocado sliced
  • 5 soft corn tortillas or butter lettuce to wrap tacos


  • In a large Ziploc bag or airtight container add shrimp, 1/2 C. olive oil, chopped cilantro, chopped garlic, 1 Tbsp. of honey, juice of one lime, smoked paprika chili powder and a pinch of salt and marinade 1-3 hours
  • In a small bowl combine 1/4 C. olive oil, 1 tsp. of honey, white or apple cider vinegar, juice of one lime and salt mix until your vinaigrette is formed
  • Toss shredded cabbage with vinaigrette and set aside
  • Using an immersion blender combine mayo, chipotle(s) and juice of 1/2 of a lime and set aside
  • If needed, thin out crema sauce using coconut milk
  • Heat large skillet on medium high
  • Once pan is hot, add shrimp and cook for two minutes each side until cooked through
  • If using corn tortillas, warm in oven
  • Using your tortilla or lettuce, layer on cabbage slaw, shrimp
  • Top with chipotle crema, avocado slice and garnish with cilantro