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Restaurants›La Mezcalita (Mexican Restaurant)›Camaron Tacos Recipe

Camaron Tacos Recipe

Name: La Mezcalita (Mexican Restaurant)s Camaron Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails optional); 3 tbsp fresh lime juice; 2 tbsp olive oil; 2 cloves garlic (minced); 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 tsp hot sauce (optional); 2 cups green cabbage (finely shredded); 1 cup red cabbage (finely shredded); 1 /4 cup fresh cilantro (chopped); 2 tbsp lime juice (for slaw); 3 tbsp mayonnaise; 2 tbsp Mexican crema or sour cream; 1 tsp honey; 1 tsp salt; 0.5 tsp black pepper; 0.5 whole ripe avocado; 3 tbsp Mexican crema or sour cream; 1 tbsp lime juice; 0.5 tsp salt; 1 tbsp water (to thin); 8 count small corn or flour tortillas; 2 whole fresh lime wedges; 0.25 cup cotija or queso fresco (crumbled, optional); 2 tbsp extra cilantro leaves (for garnish); 1 tbsp cooking oil (neutral, for skillet)

Inspired by La Mezcalita (Mexican Restaurant)

Time35m

Serves4

Make Camaron Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Shrimp

1 lb large shrimp (peeled, deveined, tails optional)

3 tbsp Fresh lime juice

2 tbsp olive oil

2 cloves Garlic (minced)

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp black pepper (freshly ground)

1 tsp hot sauce (optional)

Cabbage Slaw

2 cups green cabbage (finely shredded)

1 cup red cabbage (finely shredded)

1 /4 cup fresh cilantro (chopped)

2 tbsp lime juice (for slaw)

3 tbsp Mayonnaise

2 tbsp Mexican crema or sour cream

1 tsp Honey

1 tsp Celtic sea salt

1/2 tsp black pepper

Avocado Crema (optional)

1/2 whole ripe avocado

3 tbsp Mexican crema or sour cream

1 tbsp ReaLime juice

1/2 tsp Celtic sea salt

1 tbsp water (to thin)

To Assemble

8 count small corn or flour tortillas

2 whole fresh lime wedges

1/4 cup cotija or queso fresco (crumbled, optional)

2 tbsp extra cilantro leaves (for garnish)

1 tbsp cooking oil (neutral, for skillet)

Method

Marinated Shrimp

Prep and marinate

Pat shrimp dry with paper towels. In a medium bowl combine 3 tbsp lime juice, 2 tbsp olive oil, minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp hot sauce (if using). Add shrimp and toss until evenly coated. Cover and refrigerate for 15–30 minutes (no more than 45 minutes to avoid cooking the shrimp in the acid).

Cook shrimp

Heat a large skillet over medium-high heat and add 1 tbsp neutral oil. When oil is shimmering, add marinated shrimp in a single layer (do not overcrowd; cook in two batches if necessary). Sear 1.5–2 minutes per side, until shrimp are pink and opaque with slight caramelization. Total cook time about 3–4 minutes. Remove shrimp to a plate and keep warm.

Cabbage Slaw

In a large bowl combine shredded green and red cabbage and chopped cilantro. In a small bowl whisk together 2 tbsp lime juice, 3 tbsp mayonnaise, 2 tbsp crema (or sour cream), 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning with additional lime or salt if needed. Let sit 10 minutes to soften slightly while you cook the shrimp.

Avocado Crema (optional)

In a blender or food processor combine 1/2 ripe avocado, 3 tbsp crema (or sour cream), 1 tbsp lime juice, 1/2 tsp salt and about 1 tbsp water. Blend until smooth, adding more water 1 tsp at a time to reach a drizzling consistency. Transfer to a bowl and refrigerate until ready to assemble.

To Assemble

Warm tortillas: heat a dry skillet over medium heat or directly flame on a gas burner. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep them warm wrapped in a clean kitchen towel.

Assemble tacos: place a tortilla on a plate, add about 2–3 tablespoons of cabbage slaw, then 3–4 cooked shrimp (depending on size). Drizzle with avocado crema (or crema/sour cream) and sprinkle with 1 tablespoon crumbled cotija or queso fresco if using. Garnish with extra cilantro leaves and a squeeze of fresh lime. Repeat with remaining tortillas, shrimp and toppings.

Serve immediately while shrimp are warm. Offer extra lime wedges and hot sauce on the side.