Taco De Camarones Recipe

Prepare shrimp

Rinse shrimp and pat dry with paper towels. Place in a medium bowl.

Marinate

Add 3 tbsp lime juice, 1 tbsp olive oil, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp hot sauce (optional) to the shrimp. Toss to coat evenly. Cover and refrigerate for 10–20 minutes (no more than 30 minutes to avoid 'cooking' the shrimp in acid).

Cook shrimp

Heat a large skillet or grill pan over medium-high heat and add 1 tbsp oil. When hot, add shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side until shrimp are pink and opaque and internal temperature reaches 120–140°F (49–60°C). Remove from pan and keep warm. Total cooking time depends on size; medium shrimp will cook quickly.

In a bowl, combine 2 cups green cabbage and 1 cup red cabbage with 1 cup chopped cilantro.

In a small bowl whisk together 2 tbsp lime juice, 3 tbsp mayonnaise, 2 tbsp sour cream (or crema), 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper until smooth. Taste and adjust seasoning.

Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate until ready to assemble (can be made 30 minutes ahead to allow flavors to meld).

Place thinly sliced small red onion in a jar or bowl. In a small saucepan, heat 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt just until sugar dissolves (do not boil). Pour hot liquid over onions, press down to submerge, and let sit at room temperature 15–20 minutes. Refrigerate if making ahead. Drain before using.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm while you finish assembly.

Assemble tacos: place 2 warmed tortillas on a plate. Add a heaping 1/4 cup of cabbage slaw to each taco, then 3–4 cooked shrimp (or enough to cover), a few slices of avocado, a spoonful of pickled red onion, and a sprinkle of cotija cheese. Garnish with chopped cilantro and a squeeze of lime wedge.

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