Taco De Camarones Recipe

Prepare shrimp

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

Add lime juice, minced garlic, ground cumin, smoked paprika, chili powder, olive oil, salt and black pepper to the bowl. Toss until all shrimp are evenly coated.

Let shrimp marinate at room temperature for 10–15 minutes (do not exceed 30 minutes if shrimp are thawed), or refrigerate up to 30 minutes. Marinating briefy will infuse flavor without making shrimp mushy.

Heat a large skillet over medium-high heat. When hot, add a drizzle of oil (about 1 tsp) or nonstick spray. Add shrimp in a single layer, cooking 1.5–2 minutes per side until pink, opaque, and slightly charred. Work in batches if necessary to avoid crowding. Remove shrimp to a plate and keep warm.

In a small bowl, whisk together mayonnaise, Greek yogurt, minced chipotle in adobo and 1 tsp adobo sauce, lime juice, honey and 1/4 tsp salt until smooth.

Taste and adjust: add more adobo for heat or more lime for brightness. Refrigerate until ready to assemble.

In a large bowl combine shredded green and red cabbage, shredded or julienned carrot and chopped cilantro.

Dress the slaw with 1 tbsp lime juice, 1 tsp olive oil and 1/4 tsp salt. Toss to combine and let sit 5–10 minutes to soften the cabbage slightly.

Slice avocado and radishes (if using) and set aside. Crumble queso fresco if using.

Warm tortillas: heat a cast-iron skillet or comal over medium-high heat. Brush each tortilla lightly with vegetable oil and heat 20–30 seconds per side until pliable and slightly charred. Keep stacked wrapped in a clean towel to stay warm.

Assemble tacos: place 2–3 warm tortillas on a plate. Spread about 1–2 tbsp chipotle-lime sauce per tortilla, add a small handful of slaw, 3–4 cooked shrimp (depending on size), a few slices of avocado and radish, and a sprinkle of crumbled queso fresco.

Serve immediately with lime wedges alongside for squeezing over tacos.