Taco De Camarones Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add the marinated shrimp in a single layer (cook in batches if necessary). Sear 1.5–2 minutes per side until shrimp are opaque and just cooked through. Remove to a plate and cover loosely to keep warm.

In a mixing bowl whisk together 1 tbs lime juice, 2 tbs mayonnaise, 2 tbs Greek yogurt, 1/2 tsp hot sauce (if using) and 1/4 tsp kosher salt. Add thinly sliced green and red cabbage and chopped cilantro. Toss until evenly coated. Taste and adjust salt or lime if needed. Refrigerate until ready to assemble.

In a small bowl mix 1/2 cup sour cream, 1 tsp lime zest, 1 tbs lime juice, 1 tsp finely chopped chipotle in adobo, 1/2 tsp honey and 1/4 tsp salt. Stir until smooth and refrigerate until use. Adjust chipotle for desired heat.

Warm 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 20–30 seconds for 8.

Assemble tacos: spread about 1 tbs of chipotle-lime crema on each warmed tortilla. Divide cooked shrimp among the tortillas (about 3–4 shrimp per taco). Top with a generous spoonful of cabbage slaw, 2–3 slices of avocado, a sprinkle of cilantro leaves and a small pinch of queso fresco if using.

Serve: garnish tacos with lime wedges. Serve immediately while shrimp and tortillas are warm.