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Restaurants›Taco Libre North St. Augustine›Camaron (shrimp) Taco Recipe

Camaron (shrimp) Taco Recipe

Name: Taco Libre North St. Augustines Camaron (Shrimp) Taco Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw medium shrimp, peeled and deveined; 2 tbsp fresh lime juice; 1 tbsp olive oil; 2 tsp garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp hot sauce (optional); 2 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 1 small red onion, very thinly sliced; 0.25 cup cilantro, chopped; 1 tbsp lime juice (for slaw); 1 tsp olive oil (for slaw); 0.5 tsp salt (for slaw); 0.25 tsp black pepper (for slaw); 0.5 cup Greek yogurt or Mexican crema; 2 tbsp mayonnaise; 0.25 cup fresh cilantro, chopped; 1 tbsp lime juice (for sauce); 0.5 tsp garlic, minced (for sauce); 0.25 tsp ground cumin (for sauce); 0.5 tsp salt (for sauce); 0.25 tsp black pepper (for sauce); 1 tsp water (to thin, optional); 8 count small corn or flour tortillas; 1 count avocado, sliced; 2 count fresh lime wedges

Inspired by Taco Libre North St. Augustine

Time30m

Serves4

Make Camaron (shrimp) Taco Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

1 lb raw medium shrimp, peeled and deveined

2 tbsp Fresh lime juice

1 tbsp olive oil

2 tsp Garlic, minced

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp black pepper

1 tsp hot sauce (optional)

Cabbage Slaw

2 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

1 small red onion, very thinly sliced

1/4 cup cilantro, chopped

1 tbsp lime juice (for slaw)

1 tsp olive oil (for slaw)

1/2 tsp salt (for slaw)

1/4 tsp black pepper (for slaw)

Creamy Cilantro-Lime Sauce

1/2 cup Greek yogurt or Mexican crema

2 tbsp Mayonnaise

1/4 cup Fresh cilantro, chopped

1 tbsp lime juice (for sauce)

1/2 tsp garlic, minced (for sauce)

1/4 tsp ground cumin (for sauce)

1/2 tsp salt (for sauce)

1/4 tsp black pepper (for sauce)

1 tsp water (to thin, optional)

Assembly & Garnish

8 count small corn or flour tortillas

1 count avocado, sliced

2 count fresh lime wedges

1/4 cup cotija or feta cheese, crumbled (optional)

1/8 cup extra cilantro leaves

2 tsp hot sauce or salsa (optional)

Method

Shrimp & Marinade

Prepare and marinate shrimp

Pat shrimp dry with paper towels. In a bowl, whisk together lime juice, olive oil, minced garlic, chili powder, ground cumin, smoked paprika, kosher salt, black pepper, and hot sauce if using. Add shrimp and toss to coat thoroughly. Cover and refrigerate for 15–20 minutes (no longer than 30 minutes to avoid 'cooking' in the acid).

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil (or a neutral oil) and let shimmer. Remove shrimp from marinade, shaking off excess, and place in a single layer. Cook shrimp 1.5–2 minutes per side until opaque and just cooked through (total 3–4 minutes depending on size). Do not overcook. Transfer shrimp to a plate and squeeze a little lime over them. Keep warm.

Cabbage Slaw

In a large bowl combine green cabbage, red cabbage, thinly sliced red onion, and chopped cilantro. In a small bowl whisk together lime juice, olive oil, salt, and black pepper. Pour dressing over cabbage mixture and toss to combine. Let sit at room temperature for 10 minutes so flavors meld (or refrigerate briefly). Taste and adjust seasoning.

Creamy Cilantro-Lime Sauce

In a small bowl combine Greek yogurt (or crema), mayonnaise, chopped cilantro, lime juice, minced garlic, ground cumin, salt, and black pepper. Stir until smooth. If the sauce is too thick, add up to 1 teaspoon water at a time to reach desired drizzling consistency. Chill until ready to use; sauce can be made ahead and kept refrigerated up to 2 days.

Assembly & Garnish

Warm the tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 30 seconds for a batch. Keep wrapped to stay warm.

Assemble tacos: On each warm tortilla add a small handful of cabbage slaw, 3–4 cooked shrimp (depending on size), a drizzle of creamy cilantro-lime sauce, a couple slices of avocado, and a sprinkle of cotija cheese if using. Garnish with extra cilantro leaves and a squeeze of lime. Add hot sauce or salsa to taste.

Serve immediately while shrimp and tortillas are warm.