These shrimp Baja tacos are a fast and fresh weeknight dinner that go from start to finish in just 20 minutes! They’re minimal but perfect.
Complex, time-intensive recipes can sometimes be great. I do yearn for the days when I could put on a podcast and thoughtfully chop vegetables or stand over the stove and just stir for what seemed like forever.
But those days are no more. Now I still want satisfying, big-flavor dishes but without the unnecessary, high-maintenance steps.
These shrimp “baja- style” tacos are exactly that and let me tell you, they might just be your go-to taco from now on. This is my version of a simple, reminiscent of California taco. They remind me of my honeymoon when I ate fish tacos for just about every meal. The kind you get at one of those cute little shacks right on the water.
These have just the right amount of freshness from cilantro and lime, plus a light cream sauce to bring it all together. You’ll want to drizzle it on everything.
Ingredients for Shrimp Baja Tacos
There isn’t anything crazy going on with these! Just simple, fresh ingredients.
- shrimp – buy it raw if possible so you can let it marinate
- tortillas (I prefer corn for these)
- cilantro
- limes
- sour cream
- green cabbage, which I like to shred super thin using a mandoline
- tomatoes
- avocado
- jalapeño (thinly sliced)
Marinating the Shrimp
The first step in this recipe is marinating the shrimp. It’s as simple as adding the shrimp to a bowl along with cilantro, lime juice, olive oil and a big pinch of salt. Mix it up and let it stand for 10 minutes while you prep the rest of the ingredients.
Marinating is key for adding flavor to the shrimp and cilantro/lime are basically the perfect pairing.
Note: a longer marinade isn’t always better, especially with shrimp since the acid in the lime juice can actually start to cook the shrimp so resist the urge to let it sit for too long.
As you can see I like to cook the shrimp on a grill pan if possible because it gives them a little extra char. You can also cook them in a single layer in your largest skillet or on your outside grill too.
This meal is simple and fun. Once the ingredients are prepped you can serve everything in separate dishes and let everyone customize their own. They’re super fresh and colorful so it looks great on the table.
Add some chips, salsa, margaritas (or margarita mocktails!) and make it a party.
What to serve with tacos:
PrintShrimp Baja Tacos
These shrimp Baja tacos are a fast and fresh weeknight dinner that go from start to finish in just 20 minutes! They’re minimal but perfect.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 lb raw, deveined shrimp
- 1/4 cup cilantro, chopped
- 1 lime, juiced (divided)
- 1/4 cup olive oil (divided)
- 1/2 cup sour cream
- salt & pepper
- 8 corn tortillas
- toppings: shredded green cabbage, diced tomato, avocado slices, jalapeño
Instructions
- Add shrimp, cilantro, juice from half the lime, 2 tablespoons of olive oil and a big pinch of salt to a medium bowl and stir to combine. Let stand for 10 minutes.
- Meanwhile, make the crema: combine the sour cream and the remaining lime juice in a small bowl. Season with salt to taste.
- Heat a grill pan (or large skillet) over medium high heat. Brush with the remaining oil. Add shrimp in a single layer and cook until pink and opaque, about 2-3 minutes per side. Transfer to a cutting board and repeat until all shrimp are cooked. Discard the tails, then chop shrimp into bite-size pieces.
- Wipe the pan clean and use it to warm the corn tortillas until lightly charred.
- Assemble the tacos in this order: corn tortilla, shrimp, cabbage, tomatoes, avocado slices, jalapeño slices, drizzle of crema, and extra cilantro.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
Nutrition
- Serving Size: 2 tacos
- Calories: 360 calories
- Fat: 20 grams
- Carbohydrates: 26 grams
- Fiber: 7 grams
- Protein: 18 grams
This post was originally published in July 2019. Photos, recipe and content were all updated in February 2022.
Want More Plant-Forward Recipes?
Join my VIP list and I'll send you five reader favorites! Healthy, flavor-packed recipes. What's not to love about that?
Emily Murtaugh says
Delicious! Like all of Leanne’s recipes. This one was easy, fast, adjustable to your flavor preferences, and like I said, delicious. Even I pulled off making this one and I’m not usually the chef of the house. I used flour tortillas solely because that’s what I had and still good. Great weeknight meal.
Leanne says
So great to hear this, thank you!