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Shrimp 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.

  • Author: Leanne Ray, MS, RDN
  • Total Time: 20 minutes
  • Yield: 4 servings 


  • 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


  1. 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.
  2. Meanwhile, make the crema: combine the sour cream and the remaining lime juice in a small bowl. Season with salt to taste.
  3. 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.
  4. Wipe the pan clean and use it to warm the corn tortillas until lightly charred. 
  5. Assemble the tacos in this order: corn tortilla, shrimp, cabbage, tomatoes, avocado slices, jalapeño slices, drizzle of crema, and extra cilantro. 


  • Serving Size: 2 tacos
  • Calories: 360 calories
  • Fat: 20 grams
  • Carbohydrates: 26 grams
  • Fiber: 7 grams
  • Protein: 18 grams


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