Crispy Baked Shrimp Tacos with Cilantro Lime Sauce are packed with both flavor and protein. They're crispy, herby, cheesy - basically everything you could want from a taco. Thanks to the shrimp and yogurt sauce they are also packed with protein. This dinner tastes restaurant-worthy but comes together in under 40 minutes. If you want to cut down on prep time even more you can skip the cilantro yogurt sauce and sub in a store bought one instead. However - the yogurt sauce is delicious and I highly recommend you include it if you can!
If you're a shrimp taco lover like me try my mediterranean shrimp tacos, hot honey shrimp tacos or my chipotle honey shrimp tacos with peach salsa.
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Why you'll love these crispy baked cilantro lime shrimp tacos
Bold + zesty flavor. Chili powder, cumin, fresh garlic, and lime create a savory, slightly smoky shrimp filling with just the right amount of brightness.
Crispy baked tacos. Brushing the tortillas with olive oil and finishing under the broiler gives you golden, crunchy tacos without frying.
High-protein + satisfying. Shrimp and melted jack cheese make these tacos filling while still feeling light and balanced.
Easy weeknight-friendly. Simple ingredients and a quick bake mean these come together fast with minimal effort.
Ingredients
- Olive oil – for sautéing the vegetables and building flavor.
- Red onion – finely chopped for a slightly sweet, savory base.
- Bell pepper – finely chopped to add color, crunch, and freshness.
- Garlic – minced for aromatic depth.
- Medium shrimp – peeled with tails removed; the main protein of the tacos.
- Chili powder – adds warm, smoky spice.
- Cumin – brings earthy flavor that pairs perfectly with shrimp.
- Salt – to season the filling evenly.
- Fresh cilantro – chopped for brightness and freshness.
- Lime juice – adds acidity to balance the spices.
- Flour taco shells – soft enough to fold and crisp in the oven.
- Shredded jack cheese – melts well and helps the tacos stick together.
- Greek yogurt – creamy, tangy base for the sauce - also adds protein.
- Fresh cilantro – adds fresh herb flavor.
- Garlic – gives the sauce a subtle kick.
- Honey – balances the tanginess with a touch of sweetness.
- Salt – enhances all the flavors.
- Black pepper – for mild heat.
- Water – used as needed to thin the sauce to your desired consistency.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Shrimp: Swap the shrimp for diced chicken breast or thighs and cook until fully cooked through before assembling the tacos.
- Flour taco shells: If you are gluten free I recommend using a flour style gluten free tortilla.
- Jack cheese: Cheddar cheese also works.
- Greek yogurt (sauce): Use dairy-free yogurt or sour cream if needed, adjusting salt and lime to taste.
- Honey (sauce): Maple syrup or agave can be used in equal amounts for a similar touch of sweetness. You can also omit the sweetener entirely.
- Bell pepper: Any color bell pepper works, or swap in poblano for a slightly smokier flavor.
- Red onion: Yellow or white onion can be used if that’s what you have on hand.
- Cilantro: If you’re not a cilantro fan replace with finely chopped parsley.
- Lime juice: Lemon juice works in a pinch, though lime gives the best classic taco flavor.
Step-by-Step Instructions
Step 1
Cook shrimp and veggies.
Step 2
Add filling and cheese to taco shells and bake.
Step 3
Mix together yogurt sauce.
Step 4
Serve tacos with your favorite toppings and sides.
Storage instructions
You can store the extra tacos in a sealed container in your fridge for up to 24 hours. I recommend reheating in the oven to recrisp up the tacos but the microwave also works.
Recipe Pro-Tips
I recommend using flour tortillas for this recipe. I have never had success getting corn tortillas to crisp up.
I love getting frozen shrimp from costco for my shrimp recipes. They are a great deal and wild caught.
Use freshly shredded cheese from a block of cheese for best results. Freshly shredded cheese melts better and doesn't have any nasty added ingredients.
Recipe FAQS
Yes, you can use a thick vegan yogurt like coconut and a vegan cheese.
Yes I used frozen shrimp and I always recommend frozen seafood as it is typically fresher unless you go to a fish market. Just make sure the shrimp are fully thawed and patted dry.
Make sure to use corn tortillas (which I recommend) to keep these tacos gluten free.
These baked shrimp tacos are a balanced option with lean protein from shrimp and yogurt, healthy fats from olive oil, and fresh veggies. Baking instead of frying also keeps these tacos light.
Other taco recipes to try
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Crispy Baked Shrimp Tacos with Cilantro Lime Sauce
Equipment
- 1 skillet
Ingredients
filling
- 1 tablespoon olive oil
- 1 small red onion - finely chopped
- 1 bell pepper - finely chopped
- 3 cloves garlic - minced
- 18-20 medium shrimp - with tail off
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ cup fresh chopped cilantro
- juice from ½ lime
Other ingredients
- 6-8 flour taco shells my shells were bigger so I used 6
- 2 cups shredded jack cheese
Instructions
- Preheat oven to 425 degrees.
- Heat oil in a skillet over medium heat. Add onions and cook for 3 minutes. Add bell pepper and garlic and cook for another 5 minutes.
- Add shrimp to the skillet along with salt, chili powder, cumin, pepper, cilantro and lime. Cook for 3-4 more minutes, tossing occasionally, until shrimp are cooked through.
- Warm tortilla shells in microwave for 30-40 seconds. Brush one side of shell with olive oil. Layer each tortilla on one side with cheese, your shrimp mixture (about 3 shrimp per taco) and a little more cheese on top. Fold the other side of the tortilla over your filling and press down gently to make it “stick.” I recommend putting the tacos on parchment paper to prevent any sticking.
- Bake for 15 minutes. Broil at the end for 2-3 minutes to get a good crisp on the tacos. The tacos should start to brown slightly but not be burnt.
- Add all cilantro lime sauce ingredients to a food processor. Blend until smooth. If you don't have a food processor you can also finely chop the cilantro and garlic and then mix everything by hand.
Cindi S says
Made these. Great! Another new fav! Thanks!
Kristi says
Thank you Cindi!
Carl says
These were so tasty!
Lexie Vross says
This was a simple and delicious recipe!
We ended up adding some extra seasonings to our yogurt lime sauce; chili powder, extra salt, and pepper. We also didn’t use any peppers. It was still delicious just not as filling.
I also did not cook the tacos for the full 15 minutes. I did ten minutes then flipped the cooking sheets in the oven. Before I put the oven on broil I added cheese and flakey salt to the outside of the shells. Broiled for a minute and then flipped and repeated on the other side of the shell. It was delicious!
Kristi says
Thank you Lexie!