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