Parrilla-spiced Camarones Tacos Recipe

Marinate Shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tsp parrilla spice, 1 tsp smoked paprika, 1/2 tsp ground cumin, minced garlic, 1 tbs lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add shrimp and toss to coat evenly. Marinate 10–20 minutes in the refrigerator (no longer than 30 minutes so shrimp don't become mushy).

Preheat Grill

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a gas grill, oil the grates lightly. For mesquite flavor, add a handful of mesquite chips or use mesquite wood in a smoker box; allow smoke to build for a minute before cooking.

Grill Shrimp

Thread shrimp onto skewers (2–3 per skewer) or place directly on the hot grate. Grill shrimp 2–3 minutes per side, flipping once, until opaque and slightly charred at edges. Total cook time ~4–6 minutes depending on size. Remove from heat and let rest 2 minutes.

In a bowl combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup minced red onion, 1/2 tsp minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice, 1/4 tsp salt and 1/2 tsp honey (optional). Stir gently to combine. Taste and adjust lime and salt. Chill while you prepare other components so flavors meld.

In a mixing bowl combine 2 cups shredded green cabbage, 1/2 cup shredded red cabbage and 1/2 cup shredded carrot. Add 3 tbs lime mayo, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Toss until evenly coated. Refrigerate until assembly to keep crisp.

Whisk together 1/2 cup sour cream, 2 tsp mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp lime juice, 1/4 tsp honey and 1/8 tsp salt until smooth. Taste and add more chipotle if you want more heat. Keep chilled until serving.

Place 1/2 cup thinly sliced red onion in a small jar or bowl. Heat 3 tbs white vinegar, 3 tbs water, 1/2 tsp sugar and 1/4 tsp salt until sugar dissolves (microwave 20–30 seconds or warm on stove). Pour hot brine over onions, press down to submerge, and let sit at least 10 minutes. For best flavor chill 30 minutes to 1 hour; can be made ahead for up to 1 week refrigerated.

Warm 8 tortillas on the grill or in a skillet until pliable and slightly charred, about 20–30 seconds per side. Keep warm wrapped in a towel.

To assemble each taco: place ~2–3 grilled shrimp on a tortilla, top with 2–3 tbs crunchy slaw, 2 tbs mango salsa, a drizzle (about 1 tsp) of chipotle crema and a few rings of pickled onion. Garnish with cilantro leaves and a squeeze of lime. Repeat for remaining tacos.

Serve immediately while shrimp are warm and tortillas are pliable. Leftover components can be stored separately in the refrigerator for 2–3 days (pickled onions up to 1 week).