Taco De Camarones Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl, combine 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/4 tsp black pepper. Add shrimp and toss to coat evenly. Let marinate 10–15 minutes (no longer than 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add the marinated shrimp in a single layer (work in two batches if needed) and cook 1.5–2 minutes per side until opaque and pink with a slight golden edge. Remove from pan and keep warm. Total cook time for shrimp should be 3–4 minutes.

In a medium bowl combine 2 cups shredded cabbage, 1/4 cup thinly sliced red onion and 1/4 cup chopped cilantro. In a small bowl whisk together 1 tbsp lime juice, 2 tbsp mayonnaise, 2 tbsp sour cream or crema, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to combine. Taste and adjust seasoning. Refrigerate up to 30 minutes to meld flavors, or use immediately.

Warm tortillas: heat a dry skillet over medium heat, or add 1 tbsp vegetable oil to the pan for lightly crisped tortillas. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred at the edges. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: place a warm tortilla on a plate. Add about 2–3 tablespoons of cabbage slaw, then 3–4 cooked shrimp (depending on size). Top with 2–3 slices of avocado, a sprinkle of crumbled cotija or queso fresco, and a dash of hot sauce or salsa. Serve with lime wedges to squeeze over the tacos.

Serve immediately while shrimp are warm. Leftover components can be stored separately in airtight containers: shrimp 2 days refrigerated, slaw 2–3 days.