Tacos De Camarón Recipe

Marinate shrimp

Rinse shrimp and pat dry with paper towels. In a medium bowl combine lime juice, minced garlic, ground cumin, smoked paprika, kosher salt, black pepper and olive oil. Add shrimp and toss to coat. Let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat. Add a drizzle of oil if the pan is dry. Add marinated shrimp in a single layer and cook 1.5–2 minutes per side, until opaque and just curled. Total cook time about 3–4 minutes. Do not overcook. Remove shrimp from pan and keep warm.

While shrimp marinates, rinse the rice under cold water until water runs clear. In a small saucepan heat 1 tsp oil or butter over medium heat, add the drained rice and toast 1–2 minutes, stirring. Add 2 cups water and 1 tsp salt, bring to a boil, then reduce heat to low and cover. Simmer 18 minutes without lifting lid. Remove from heat and let rest, covered, 5 minutes. Fluff with fork before serving.

Warm tortillas: heat a dry skillet over medium heat. Warm each flour tortilla about 20–30 seconds per side until pliable and lightly browned in spots, or wrap stack in foil and heat in a 300°F / 150°C oven for 8–10 minutes. Keep warm wrapped in a clean kitchen towel.

Prepare toppings: shred lettuce if not already shredded. Slice avocado: halve, pit, scoop flesh and slice or mash lightly; season avocado with a pinch of salt and a squeeze of lime if desired. Grate cheddar and chop cilantro if using.

Assemble tacos: place 2 warmed tortillas on a plate for each serving. Divide shredded lettuce evenly among the tortillas (about 2/3 cup per taco total). Top with 4 cooked shrimp per taco (3 shrimp if you prefer smaller portion). Sprinkle shredded cheddar over shrimp. Add avocado slices and a few cilantro leaves. Squeeze lime wedges over the tacos to taste.

Optional sauce: stir together sour cream and hot sauce or minced chipotle; drizzle about 1/2 tbsp over each assembled taco or serve on the side.