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Baha Shrimp Tacos Recipe

Fresh and vibrant, these Baha Shrimp Tacos are packed with juicy shrimp, crisp cabbage, and a zesty lime-crema topping.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings: 8 tacos
Calories: 147kcal
Author: Lucy Brewer

Ingredients

  • 8 white corn tortillas (small size 6”)
  • 1 tablespoon olive oil
  • 1 lb. large, deveined shrimp (peeled or unpeeled)
  • 2 limes
  • Kosher salt and freshly ground pepper
  • 2 cups shredded green cabbage
  • ½ cup cotija cheese, crumbled
  • Cilantro, coarsely chopped
  • 1 jalapeno, thinly sliced
  • Radish bunch, thinly sliced (optional)
  • Mexican crema
  • Tajin

Instructions

  • In a small frying pan, on high heat add one tortilla at a time and fry until slightly charred in spots, about 1 minute per side. Set aside.
    8 white corn tortillas (small size 6”)
    A person uses tongs to heat a corn tortilla on a cast iron skillet, with a stack of tortillas and a bowl of cooked tortillas nearby.
  • Rinse and pat dry the shrimp. (If your shrimp were frozen, let thaw, then rinse and pat dry.)
    1 lb. large, deveined shrimp (peeled or unpeeled)
    Ingredients for shrimp tacos arranged on a surface, including raw shrimp, tortillas, radish slices, jalapeños, cabbage, cotija cheese, lime, spices, crema, and cilantro.
  • In a large frying pan, heat 1 tablespoon of olive oil, then add shrimp (peeled or unpeeled), and fry on medium heat for 1-2 minutes per side, or when they have just started to turn pink.
    1 tablespoon olive oil
    A cast iron skillet filled with cooked shrimp, next to a white napkin, metal tongs, half a lime, and a small bottle of oil on a light surface.
  • Squeeze the juice of one lime over the cooked shrimp and season with salt and pepper. If you used unpeeled shrimp, peel and discard the shell.
    2 limes, Kosher salt and freshly ground pepper
    Cooked shrimp in a skillet with tongs, shrimp shells in a bowl, and peeled shrimp arranged on a white plate with a lime wedge nearby on a light blue surface.
  • Cut the remaining lime in quarters and set aside.
  • Assemble your tacos by placing one tortilla on a plate, add ¼ cup of cabbage, squeeze a lime wedge over top, and season with salt and pepper.
    2 cups shredded green cabbage
    Tongs placing shredded cabbage onto a corn tortilla on a white plate, with more tortillas, limes, salt, and pepper on a blue surface.
  • Place 3-4 shrimp on top, sprinkle with about 1 tablespoon of cotija cheese, add cilantro, jalapeno, and radishes if you are using them.
    ½ cup cotija cheese, crumbled, Cilantro, coarsely chopped, 1 jalapeno, thinly sliced, Radish bunch, thinly sliced (optional),
    A tortilla on a plate topped with shrimp, radish slices, jalapeños, and cilantro. Surrounding dishes hold radish slices, jalapeño slices, cheese, and fresh cilantro.
  • Top with a drizzle of Mexican crema and a dash of Tajin and serve.
    Mexican crema, Tajin
    A taco on a white plate is topped with radish slices, cilantro, and sauce being poured from a squeeze bottle; Tajin seasoning and jalapeño slices are nearby.

Notes

  • Tortillas Tip: Charring the tortillas gives an authentic, smoky flavor. Keep them warm in a towel or tortilla warmer until ready to serve.
  • Shrimp Size: Large shrimp work best, but medium shrimp can be used if cut in half for easier taco assembly.
  • Crema Substitute: If you can’t find Mexican crema, a mix of sour cream and a splash of lime juice makes a great alternative.
  • Add Heat: For spicier tacos, leave the jalapeño seeds in or add a drizzle of hot sauce.
  • Make It Ahead: You can prep the cabbage, cheese, and toppings ahead of time to make assembly quick and easy.
  • Serving Suggestion: Pair with a side of chips and guacamole or a light Mexican corn salad for a full meal.
  • Storage: Best enjoyed fresh, but leftover shrimp can be stored in an airtight container in the fridge for up to 2 days.
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