Taco De Camarones Recipe

Marinate the shrimp

Pat shrimp dry with paper towels. In a bowl combine 3 tbsp lime juice, 1 tbsp olive oil, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook the shrimp

Heat a large skillet over medium-high heat and add 2 tbsp cooking oil. When oil shimmers, add shrimp in a single layer (do not overcrowd; cook in batches if necessary). Sear shrimp 1.5–2 minutes per side until pink, opaque, and slightly charred. Remove to a plate and squeeze a little fresh lime over them. Keep warm.

In a medium bowl, whisk together 3 tbsp mayonnaise, 2 tbsp sour cream, 1 tbsp lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Add 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/4 cup chopped cilantro. Toss until combined and taste; adjust salt or lime as needed. Refrigerate until ready to assemble.

Whisk together 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tsp hot sauce and 1 tsp lime juice with 1/4 tsp salt until smooth. Transfer to a squeeze bottle or small bowl. Taste and add a little more hot sauce if you prefer more heat.

Warm tortillas: heat a dry skillet over medium heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots; keep wrapped in a clean towel to stay warm.

Assemble tacos: place a warm tortilla on a plate. Add about 2–3 tbsp cabbage slaw, 3–4 cooked shrimp (depending on size), a few slices of avocado, a drizzle of spicy crema and sprinkle with 1 tbsp crumbled cotija (if using) and a few cilantro leaves. Repeat with remaining tortillas.

Serve: garnish tacos with lime wedges. Serve immediately while shrimp are warm.