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Tacos De Camaron Recipe

Name: La Reina Margaritas Tacos De Camaron Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 24 count large shrimp, peeled and deveined; 2 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs fresh lime juice; 1 medium red onion, thinly sliced; 3 tbs apple cider vinegar; 3 tbs water; 1 tsp granulated sugar; 0.5 tsp kosher salt; 2 medium roma tomatoes, finely diced; 0.25 cup white onion, finely diced; 1 count jalapeño, seeded and minced; 0.25 cup fresh cilantro, chopped; 1 tbs fresh lime juice; 0.5 tsp kosher salt; 0.5 cup mayonnaise; 0.25 cup sour cream or Mexican crema; 1 tsp chipotle peppers in adobo, minced; 0.5 tsp adobo sauce; 1 tsp fresh lime juice; 0.5 tsp honey; 0.25 tsp kosher salt; 9 count small corn tortillas; 2 cup green cabbage, thinly shredded; 0.25 cup fresh cilantro leaves; 3 count lime wedges

Inspired by La Reina Margaritas

Time35m

Serves3

Three shrimp tacos, cabbage, pickled onion, pico de gallo, and a creamy chipotle sauce.

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Ingredients

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Shrimp

24 count large shrimp, peeled and deveined

2 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs Fresh lime juice

Pickled Red Onion

1 medium Red onion, thinly sliced

3 tbs Apple cider vinegar

3 tbs water

1 tsp granulated sugar

1/2 tsp kosher salt

Pico de Gallo

2 medium roma tomatoes, finely diced

1/4 cup white onion, finely diced

1 count jalapeño, seeded and minced

1/4 cup Fresh cilantro, chopped

1 tbs Fresh lime juice

1/2 tsp kosher salt

Creamy Chipotle Sauce

1/2 cup Mayonnaise

1/4 cup sour cream or Mexican crema

1 tsp chipotle peppers in adobo, minced

1/2 tsp adobo sauce

1 tsp Fresh lime juice

1/2 tsp Honey

1/4 tsp kosher salt

Assembly & Garnishes

9 count small corn tortillas

2 cup green cabbage, thinly shredded

1/4 cup Fresh cilantro leaves

3 count Lime wedges

1/4 cup optional: crumbled queso fresco or cotija

Method

Pickled Red Onion

Place thinly sliced red onion in a heatproof bowl or jar.

Whisk together apple cider vinegar, water, sugar, and salt until sugar dissolves.

Pour the pickling liquid over the onion so all slices are submerged. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 24 hours for best flavor.

Pico de Gallo

Combine diced tomatoes, diced white onion, minced jalapeño, and chopped cilantro in a bowl.

Stir in lime juice and kosher salt. Taste and adjust salt or jalapeño as desired. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Creamy Chipotle Sauce

In a small bowl, whisk together mayonnaise, sour cream (or crema), minced chipotle pepper, adobo sauce, lime juice, honey, and kosher salt until smooth.

Adjust heat by adding more adobo sauce or chipotle, or thin with 1–2 teaspoons of water if needed. Refrigerate until assembly.

Shrimp

Pat shrimp dry with paper towels and place in a bowl.

Add olive oil, cumin, smoked paprika, garlic powder, kosher salt, black pepper, and lime juice. Toss to coat evenly and let sit 5–10 minutes to absorb flavors.

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a drizzle (about 1 tsp) of oil if skillet is dry.

Add shrimp in a single layer (work in two batches if needed). Cook without moving 1–2 minutes until the underside is pink and slightly charred, flip and cook another 1–2 minutes until opaque and just cooked through. Total cook time per batch should be 2–4 minutes depending on shrimp size. Transfer cooked shrimp to a plate and keep warm.

Assembly & Serving

Warm the corn tortillas: stack and heat in a dry skillet over medium heat about 20–30 seconds per side, or wrap in a damp towel and microwave 30–45 seconds until pliable.

To assemble each taco: place about 3/4 cup shredded cabbage across the center of a tortilla (divide evenly for nine tortillas).

Arrange 3 shrimp per taco on top of the cabbage.

Spoon 1–1.5 tablespoons creamy chipotle sauce over the shrimp.

Top with 1–2 tablespoons pico de gallo and a few slices of pickled red onion on each taco.

Garnish with a sprinkle of cilantro leaves and optional crumbled queso fresco or cotija, and serve with a lime wedge for squeezing.

Serve immediately while shrimp and tortillas are warm. Leftover components (sauce, pico, pickled onions) keep refrigerated for up to 3 days; cooked shrimp 24 hours.