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.
Author:Leanne Ray, MS, RDN
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings 1x
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
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.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.