Tacos de Camarón, or shrimp tacos, are a beloved staple in Mexican coastal cuisine, especially popular in regions like Sinaloa and Baja California. This dish showcases succulent shrimp, typically seasoned with a blend of spices, sautéed or lightly battered, and served in warm corn tortillas. The tacos are often topped with a medley of fresh garnishes like shredded cabbage, avocado, and a drizzle of creamy chipotle sauce or tangy salsa, creating a perfect balance of flavors—spicy, savory, and fresh. Tacos de Camarón are a vibrant, crowd-pleasing dish that brings the essence of the seaside to your plate.
Ingredients (Serves 4)
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined (tails removed)
- 2 tablespoons olive oil (or vegetable oil for sautéing)
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon lime juice
- Salt and black pepper to taste (about 1/2 teaspoon each)
For the Chipotle Crema (Optional but Recommended):
- 1/2 cup Mexican crema (or sour cream)
- 1-2 chipotle peppers in adobo sauce, finely chopped (adjust for heat)
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For Assembly:
- 8-12 small corn tortillas
- 1 cup shredded red cabbage (or green cabbage)
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup salsa (your choice: salsa verde, pico de gallo, or store-bought Mexican salsa)
- Lime wedges (for serving)
Step-by-Step Recipe
Step 1: Prepare the Chipotle Crema (Optional)
- Mix the Crema: In a small bowl, combine the Mexican crema, chopped chipotle peppers, adobo sauce, lime juice, and salt. Stir until well blended.
- Adjust Seasoning: Taste and adjust the heat level by adding more chipotle or adobo sauce if desired. If it’s too spicy, add a bit more crema to mellow it out.
- Chill: Cover and refrigerate for at least 15 minutes to allow the flavors to meld. This can be made a day ahead.
Step 2: Prepare the Shrimp
- Clean the Shrimp: Rinse the shrimp under cold water and pat dry thoroughly with paper towels. Excess moisture can prevent proper searing, so ensure they’re dry.
- Season the Shrimp: In a large bowl, toss the shrimp with chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Add the lime juice and mix well to coat evenly. Let the shrimp marinate for 10 minutes at room temperature.
Step 3: Cook the Shrimp
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
- Sauté the Garlic: Add the minced garlic to the hot oil and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
- Cook the Shrimp: Add the seasoned shrimp in a single layer to the skillet. Cook for 2-3 minutes on one side until they turn pink and start to curl, then flip and cook for another 1-2 minutes on the other side. The shrimp should be opaque and just cooked through—overcooking will make them rubbery.
- Remove from Heat: Transfer the shrimp to a plate and set aside. If desired, squeeze a bit more lime juice over them for extra brightness.
Step 4: Warm the Tortillas
- Heat the Tortillas: Preheat a skillet or comal over medium heat. Warm the corn tortillas for 30-45 seconds on each side until soft and pliable, with a few golden spots if desired. Stack them in a tortilla warmer or wrap in a clean kitchen towel to keep warm.
Step 5: Assemble the Tacos
- Add the Cabbage: Place a small handful of shredded red cabbage in the center of each tortilla. This adds crunch and a fresh contrast to the shrimp.
- Add the Shrimp: Place 3-4 cooked shrimp on top of the cabbage in each tortilla, depending on the size of the shrimp and tortillas.
- Top with Crema: Drizzle a spoonful of the chipotle crema over the shrimp. The smoky, spicy crema complements the shrimp’s natural sweetness.
- Add Salsa and Garnishes: Spoon a small amount of salsa (about 1 teaspoon) over each taco for a burst of flavor. Add a few slices of avocado and a sprinkle of chopped cilantro for freshness.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing. The lime adds a zesty finish that ties all the flavors together.
Tips for Success
- Shrimp Size: Medium shrimp (31/40 count per pound) work best for tacos—they’re bite-sized and cook quickly. If using larger shrimp, cut them into smaller pieces after cooking.
- Cooking Method Variation: For a lighter option, you can grill the shrimp instead of sautéing. Skewer the shrimp, brush with oil, and grill over medium heat for 2 minutes per side.
- Spice Level: Adjust the heat by reducing or increasing the cayenne and chipotle peppers. For a milder taco, skip the cayenne and use less chipotle in the crema.
- Salsa Options: If you don’t have homemade salsa, a store-bought Mexican salsa works well. Salsa verde adds a tangy kick, while pico de gallo brings freshness.
- Make Ahead: The chipotle crema can be prepared a day in advance and stored in the fridge. You can also prep the cabbage, cilantro, and avocado ahead of time, but cook the shrimp just before serving for the best texture.
Serving Suggestion
Tacos de Camarón pair beautifully with a side of Mexican rice or a simple cucumber and radish salad to keep the meal light and fresh. For drinks, try a chilled michelada, a watermelon agua fresca, or a crisp lager to complement the coastal flavors. These tacos are perfect for a casual dinner or a festive gathering, bringing the vibrant taste of Mexico’s coastline to your table.
