Taco De Camarones Recipe

Prep shrimp

Pat the shrimp dry with paper towels and place them in a medium mixing bowl.

Make marinade

In a small bowl whisk together 3 tbs lime juice, 2 tbs olive oil, 1 tsp minced chipotle, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper until combined.

Pour the marinade over the shrimp and toss to coat evenly. Cover and refrigerate 10–15 minutes (no longer than 30 minutes) to let flavors penetrate.

Heat a large skillet or cast-iron pan over medium-high heat. Add a thin film of oil or spray. When hot, add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through (internal temperature ~120–135°F/49–57°C for medium shrimp). Remove from heat and set aside, keeping juices in the pan to spoon over tacos.

Combine vegetables

In a bowl combine 2 cups thinly shredded green cabbage, 1 cup shredded red cabbage and 1 tbs chopped cilantro.

Make dressing

In a small bowl whisk together 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 tbs lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust salt or lime if needed. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

Blend crema

Halve and pit 1 ripe avocado and scoop flesh into a small blender or bowl. Add 1/4 cup sour cream, 1 tbs lime juice, 1 tsp water and 1/4 tsp salt. Blend or mash until smooth and creamy; add a little more water if a thinner consistency is desired. Adjust salt and lime to taste.

Warm tortillas

Warm tortillas by heating a dry skillet over medium-high heat. Brush each tortilla lightly with vegetable oil (about 2 tsp total) and warm 20–30 seconds per side until pliable and lightly charred spots appear. Keep tortillas warm wrapped in a clean towel.

Assemble tacos

Place a warm tortilla on a plate. Spread about 1 tablespoon of avocado crema on each tortilla, top with 2–3 tablespoons of cabbage slaw, then 3–4 cooked shrimp (roughly 3–4 per taco depending on shrimp size). Spoon any reserved pan juices over the shrimp for extra flavor.

Garnish with cilantro leaves, a sprinkle of crumbled queso fresco or cotija, and a squeeze of lime wedge. Add hot sauce if desired. Repeat to make a total of 8 tacos.