📝 About This Recipe
Transport your senses to the vibrant shores of Baja with these exquisite Tacos de Camarón. Featuring succulent shrimp marinated in smoky paprika and lime, these tacos offer a perfect harmony of heat, acidity, and crunch. Topped with a velvety chipotle crema and a zesty cabbage slaw, they embody the fresh, festive spirit of authentic Mexican coastal cuisine.
🥗 Ingredients
The Shrimp & Marinade
- 1 pound Large Shrimp (peeled, deveined, and tails removed)
- 2 tablespoons Olive Oil
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- 1 tablespoon Lime Juice (freshly squeezed)
Chipotle Crema
- 1/2 cup Mexican Crema (or sour cream)
- 1-2 pieces Chipotle Peppers in Adobo (finely minced)
- 1 tablespoon Lime Juice
- 1/4 teaspoon Salt (to taste)
Cabbage Slaw & Assembly
- 2 cups Green or Purple Cabbage (shredded thinly)
- 1/4 cup Fresh Cilantro (chopped)
- 8-12 pieces Corn Tortillas (small street taco size)
- 1 large Avocado (sliced)
- 2-3 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
In a medium bowl, pat the shrimp dry with paper towels to ensure a good sear. Toss them with olive oil, minced garlic, smoked paprika, cumin, chili powder, and 1 tablespoon of lime juice. Let marinate for 15 minutes.
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2
While the shrimp marinates, prepare the chipotle crema by whisking together the Mexican crema, minced chipotle peppers, lime juice, and salt in a small bowl. Set aside in the refrigerator.
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3
In another bowl, toss the shredded cabbage with a pinch of salt and the chopped cilantro. This simple slaw provides the essential crunch.
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4
Heat a large cast-iron skillet or non-stick pan over medium-high heat. You want the pan hot enough to sizzle immediately.
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5
Add the shrimp to the hot skillet in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
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6
Sear the shrimp for 2 minutes on the first side until a golden-brown crust forms. Flip and cook for an additional 1-2 minutes until opaque and pink. Avoid overcooking to keep them succulent.
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7
Remove the shrimp from the heat and transfer to a warm plate. Squeeze a little extra fresh lime juice over them while they are hot.
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8
Warm the corn tortillas. The best way is directly over a low gas flame for 10 seconds per side until slightly charred, or in a dry skillet until pliable.
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9
Keep the warmed tortillas wrapped in a clean kitchen towel to maintain their heat and softness.
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10
To assemble, place 3-4 shrimp in the center of each double-stacked or single tortilla.
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11
Top the shrimp with a generous handful of the cabbage slaw and a few slices of radish.
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12
Drizzle the chipotle crema over the top and garnish with a slice of avocado and an extra sprig of cilantro.
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13
Serve immediately while the shrimp is hot and the tortillas are soft.
💡 Chef's Tips
Always pat your shrimp dry before marinating; excess moisture prevents that beautiful golden sear. Warm your tortillas properly—cold tortillas will crack and ruin the texture of the taco. If you prefer less heat, remove the seeds from the chipotle peppers before mincing them into the crema. For an authentic touch, use two tortillas per taco to ensure they don't break under the weight of the fillings. Don't overcook the shrimp; as soon as they curl into a 'C' shape, they are perfectly done.
🍽️ Serving Suggestions
Pair these tacos with a cold Mexican Lager or a crisp Hibiscus (Jamaica) Iced Tea. Serve with a side of Mexican Street Corn (Elote) rubbed with cotija cheese and lime. A side of cilantro lime rice or black beans makes this a hearty, complete meal. Provide extra lime wedges and a bottle of your favorite habanero hot sauce on the table.