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Taco De Camarones Recipe

Name: Asian Sauce Boxs Taco De Camarones Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp (peeled, deveined, tails removed); 2 tbs olive oil; 2 tbs lime juice; 2 tsp garlic (minced); 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 2 cups green cabbage (thinly sliced); 1 cup red cabbage (thinly sliced); 0.25 cup fresh cilantro (chopped); 1 tbs lime juice; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cup Mexican crema or sour cream; 1 tsp lime juice; 1 tsp adobo sauce from canned chipotles; 0.5 tsp minced chipotle pepper (from can); 0.125 tsp salt; 8 each corn tortillas (6-inch); 1 each avocado (sliced); 0.25 cup crumbled cotija or queso fresco; 2 each lime wedges; 1 tsp hot sauce (optional)

Inspired by Asian Sauce Box

Time30m

Serves4

Make Taco De Camarones Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp

1 lb raw medium shrimp (peeled, deveined, tails removed)

2 tbs olive oil

2 tbs ReaLime juice

2 tsp Garlic (minced)

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

Cabbage slaw

2 cups green cabbage (thinly sliced)

1 cup red cabbage (thinly sliced)

1/4 cup fresh cilantro (chopped)

1 tbs ReaLime juice

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Chipotle crema

1/2 cup Mexican crema or sour cream

1 tsp ReaLime juice

1 tsp adobo sauce from canned chipotles

1/2 tsp minced chipotle pepper (from can)

1/8 tsp Celtic sea salt

Tortillas & toppings

8 each corn tortillas (6-inch)

1 each avocado (sliced)

1/4 cup crumbled cotija or queso fresco

2 each Lime wedges

1 tsp hot sauce (optional)

Method

Shrimp

Marinate shrimp

In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, chili powder, ground cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the shrimp and toss until evenly coated. Let marinate 10–15 minutes (no longer than 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat. When hot, add the marinated shrimp in a single layer (cook in two batches if necessary). Sear 1.5–2 minutes per side until pink and opaque and edges are slightly charred. Remove from pan and keep warm.

Cabbage slaw

In a bowl combine green and red cabbage, chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Toss thoroughly and let sit 5–10 minutes to soften slightly and marry flavors.

Chipotle crema

Whisk together 1/2 cup crema or sour cream, 1 tsp lime juice, 1 tsp adobo sauce and 1/2 tsp minced chipotle pepper. Season with 1/8 tsp salt. Taste and adjust heat or lime as desired.

Tortillas & assembly

Warm tortillas: Heat a dry skillet over medium-high heat. Warm each corn tortilla about 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a kitchen towel to stay warm.

Assemble tacos: Place 2–3 warmed tortillas on a plate. Divide the cabbage slaw among tortillas (about 2–3 tbs per tortilla). Top with 3–4 shrimp each (depending on size). Drizzle 1–1.5 tbs chipotle crema over the shrimp, add avocado slices and sprinkle with cotija. Serve with lime wedges and hot sauce on the side.

Serve immediately so tortillas remain warm and shrimp tender.