Best Baja Shrimp Tacos with Honey Lime Slaw and Spicy Sauce

These Baja Shrimp Tacos with Honey Lime Slaw and Spicy Sauce are the kind of meal that lights up a weeknight and still feels worthy of a little celebration. Picture juicy, chili-kissed shrimp tucked into warm tortillas, topped with a crisp, citrusy slaw and a creamy, smoky kick of sauce. Every bite balances sweet, tangy, spicy, and fresh—like a mini vacation for your taste buds. If you’re craving something fast, vibrant, and a little bit special, you’re in the right place. I’ll walk you through each step so you can make these with confidence and enjoy every crunchy, saucy bite.

Why These Baja Shrimp Tacos with Honey Lime Slaw and Spicy Sauce Belong on Your Table

There’s so much to love here: tender shrimp that cook in minutes, a slaw that brings brightness and crunch, and a creamy sauce that ties everything together. The flavors are clean and bold, with a gentle sweetness from honey and a zesty squeeze of lime to lift it all. Plus, this recipe is weeknight-friendly yet impressive enough for company. It’s flexible, playful with toppings, and customizable for all spice levels. Best of all, you can prep most components ahead, making assembly a breeze.

What You’ll Need for Baja Shrimp Tacos with Honey Lime Slaw and a Spicy Sauce

• Large shrimp (1 lb, peeled and deveined) – The star of the show; quick-cooking and naturally sweet.
• Corn or flour tortillas (8 small) – The vehicle for taco bliss; corn adds a toasty flavor, flour stays extra pliable.
• Avocado (1, sliced) – Buttery richness to balance heat and acidity.
• Radishes (3–4, thinly sliced) – Peppery crunch for contrast.
• Lime wedges (2–3 limes) – Bright finishing touch that wakes up every flavor.

For the Baja-style shrimp seasoning:

• Olive oil (1–2 tbsp) – Helps spices coat shrimp and promotes even searing.
• Chili powder (1 tsp) – Adds mild heat and color for that Baja warmth.
• Smoked paprika (1 tsp) – Deep smoky notes that echo char from the pan or grill.
• Cumin (1/2 tsp) – Earthy backbone that pairs beautifully with citrus.
• Garlic powder (1/2 tsp) – Savory oomph without mincing.
• Lime zest (from 1 lime) – Bright, aromatic citrus that perfumes the shrimp.
• Kosher salt and black pepper (to taste) – Essential for balance and flavor.

For the honey lime slaw:

• Green cabbage (3 cups, finely shredded) – Crisp base that holds its texture.
• Red cabbage (1 cup, finely shredded) – Adds color and extra crunch.
• Carrot (1 medium, julienned or grated) – A touch of sweetness and texture.
• Red onion (1/4 small, very thinly sliced) – Sharp bite that balances the honey.
• Fresh cilantro (1/2 cup, roughly chopped) – Herbaceous lift and freshness.
• Jalapeño (1, finely minced, optional) – Gentle heat if you like it spicier.
• Lime juice (3 tbsp, freshly squeezed) – Tangy base for the dressing.
• Honey (2 tbsp) – Adds gloss and mellow sweetness to the slaw.
• Rice vinegar (1 tbsp) – Clean acidity that softens cabbage without harshness.
• Greek yogurt or mayo (2 tbsp) – Light creaminess that helps the dressing cling.
• Salt and pepper (to taste) – Rounds out the flavors.

For the spicy sauce:

• Mayonnaise (1/4 cup) – Creamy base for a luscious drizzle.
• Greek yogurt (plain, 1/4 cup) – Lightens the sauce without sacrificing body.
• Chipotle in adobo (1–2 tsp, finely minced) – Smoky heat that makes the sauce sing.
• Lime juice (1 tbsp) – Cuts richness and brightens the spice.
• Honey (1 tsp) – Softens the heat and smooths the edges.
• Garlic (1 small clove, grated) – Aromatic depth that lingers pleasantly.
• Pinch of salt – Brings all flavors forward.

How to Make These Baja Shrimp Tacos, Step by Step

1. Mix the spicy sauce. In a small bowl, combine the mayonnaise, Greek yogurt, minced chipotle, lime juice, honey, grated garlic, and a pinch of salt. Stir until smooth. Adjust to taste: add more chipotle for heat or more honey for balance. Cover and chill while you prep everything else to let the flavors meld.
2. Toss the honey lime slaw. In a large bowl, add the green and red cabbage, carrot, red onion, cilantro, and jalapeño if using. In a separate cup, whisk together lime juice, honey, rice vinegar, Greek yogurt or mayo, and a good pinch of salt and pepper. Pour over the vegetables and toss until glossy and evenly coated. Set aside to lightly soften while you cook the shrimp.
3. Season the shrimp. Pat the shrimp very dry with paper towels. In a medium bowl, toss with olive oil, chili powder, smoked paprika, cumin, garlic powder, lime zest, salt, and pepper. Dry shrimp + oil + spices = great sear and big flavor.
4. Heat the pan. Set a large skillet over medium-high heat. When hot, add a light drizzle of oil. The pan should be hot enough that shrimp sizzle the moment they hit the surface.
5. Sear the shrimp. Arrange shrimp in a single layer and cook about 1–2 minutes per side, just until opaque and lightly charred at the edges. Avoid overcooking—they’ll turn rubbery if left too long. Transfer to a plate and squeeze a little lime juice over the top.
6. Warm the tortillas. Toast tortillas directly over a low gas flame for a few seconds per side, or warm them in a dry skillet until pliable with a few browned spots. Keep warm wrapped in a clean towel. Warming tortillas prevents tearing and boosts flavor.
7. Assemble the tacos. Spread a spoonful of spicy sauce onto each tortilla. Add a small mound of honey lime slaw, then nestle 3–4 shrimp on top. Finish with avocado slices, radishes, fresh cilantro, and a squeeze of lime. Add extra sauce if you like things saucy.
8. Serve immediately. Tacos are best fresh, when the shrimp are hot, the tortillas are warm, and the slaw is crisp.

Time and Prep at a Glance

• Prep time: 20 minutes (includes mixing sauce and slaw)
• Cook time: 4–6 minutes for shrimp + 2–3 minutes to warm tortillas
• Total time: About 30–35 minutes
• Make-ahead notes: The sauce can be made up to 3 days ahead and refrigerated. The slaw can be mixed up to 4 hours in advance; stir and refresh with a squeeze of lime before serving. Season and cook shrimp just before eating for the juiciest results.
• When it’s ready: The dish is ready to enjoy as soon as the shrimp are cooked and the tortillas warmed. Assembly takes only a couple of minutes.

Pro Tips and Helpful Tricks for Guaranteed Success

• Pat shrimp very dry. Moisture is the enemy of good browning. Drying the shrimp ensures a lightly charred exterior and better seasoning adherence.
• Don’t overcook. Shrimp turn opaque and curl when done—usually in 2 minutes per side. Remove them the moment they’re pink throughout.
• Balance the slaw to taste. If your limes are very tart, add a touch more honey. If it tastes too sweet, add an extra splash of lime juice or vinegar.
• Warm those tortillas. A quick toast makes them pliable and adds a toasty aroma that elevates the entire taco.
• Adjust the heat level. Add more chipotle to the sauce for extra smoke and heat, or swap in a milder chili powder if you prefer gentle warmth.
• Grilling alternative. Skewer the shrimp and grill over medium-high heat for 1–2 minutes per side. The light char is fantastic with the honey lime slaw.
• Use what you have. No Greek yogurt? Use all mayo in the sauce. No rice vinegar? Apple cider vinegar works nicely. This recipe is flexible.
• Fresh lime is key. Bottled juice won’t deliver the same brightness. The zest in the shrimp rub and fresh juice at the end make a huge difference.
• Make it dairy-free. Use a dairy-free yogurt or all mayo in the sauce and slaw. The flavors remain vibrant and satisfying.

Nutrition at a Glance

These values are estimates based on 4 servings (about 2 tacos per person) using corn tortillas, Greek yogurt-mayo mix, and avocado.

• Calories: ~430–480 per serving
• Protein: ~28–32 g
• Carbohydrates: ~40–45 g
• Total Fat: ~16–20 g
• Saturated Fat: ~3–5 g
• Fiber: ~5–7 g
• Sugars: ~8–12 g (from honey and vegetables)
• Sodium: Variable based on salt and tortillas used

For a lighter version, use more Greek yogurt and less mayo in the sauce, and skip or reduce avocado. For extra fiber, choose whole-grain tortillas.

Common Questions, Answered

Can I use frozen shrimp?

Absolutely. Thaw them overnight in the refrigerator or under cold running water for 10–15 minutes. Pat very dry before seasoning. Frozen shrimp are often high quality and work beautifully here.

Which tortillas are best—corn or flour?

Both are great. Corn tortillas offer a toasty, traditional flavor and light chew. Flour tortillas are softer and very pliable. Choose your favorite, but always warm them before assembling.

How spicy is the sauce, and how can I adjust it?

It’s medium-spicy with 1–2 teaspoons chipotle. For less heat, start with 1/2 teaspoon and taste. For more, add extra chipotle or a splash of your favorite hot sauce. Honey will help temper the spice.

A Tasty Wrap-Up

These Baja Shrimp Tacos with Honey Lime Slaw and Spicy Sauce bring together textures and flavors that make each bite feel exciting—sweet, zesty, crunchy, and satisfyingly creamy. They’re quick enough for a busy evening but festive enough to share with friends, and the components are wonderfully adaptable to your taste. If you’re cooking for a group, set everything out and let everyone build their own. The simple act of assembling tacos together can turn dinner into a relaxed, joyful moment. I hope this recipe becomes one you reach for often, and that it brings a bit of sunny, coastal flavor to your table anytime you need it.