Tacos de Camarón

Nutrition · per serving

Steps

1. 1

   Prep everything first for fast cooking: finely shred the cabbage, chop the cilantro, grate the garlic, zest and juice the lime, slice the avocado, and cut the extra lime into wedges. Pat the shrimp dry so they sear instead of steam.

   120 g, finely shredded green cabbage10 g, roughly chopped fresh cilantro1 small clove, finely grated garlic1 tsp lime zest15 ml lime juice1 medium, sliced avocado1, cut into wedges lime250 g raw peeled shrimp
2. 2

   In a bowl, toss the shrimp with olive oil, lime zest, lime juice, chili powder, cumin, garlic, salt, and black pepper until evenly coated. Let it stand while you make the slaw; even 5 minutes adds flavor.

   250 g raw peeled shrimp10 ml olive oil1 tsp lime zest15 ml lime juice1 tsp chili powder1/2 tsp ground cumin1 small clove, finely grated garlic1/2 tsp fine salt1/4 tsp black pepper
3. 3

   Mix the cabbage with the chopped cilantro, lime juice, and salt. Toss well and lightly squeeze it with your hands for a few seconds to soften it just slightly while keeping the crunch.

   120 g, finely shredded green cabbage10 g, roughly chopped fresh cilantro15 ml lime juice1/4 tsp fine salt
4. 4

   Heat a large frying pan or grill pan over medium-high heat. Warm the tortillas for about 20 to 30 seconds per side until pliable and lightly charred in spots, then wrap them in a clean towel to keep warm.

   6 small corn tortillas
5. 5

   In the same hot pan, cook the shrimp in a single layer for 1 to 2 minutes per side until pink, curled, and just opaque in the center. Do not overcook; shrimp turn rubbery very quickly once fully opaque.

   250 g raw peeled shrimp10 ml olive oil1 tsp lime zest15 ml lime juice1 tsp chili powder1/2 tsp ground cumin1 small clove, finely grated garlic1/2 tsp fine salt1/4 tsp black pepper
6. 6

   Assemble the tacos: fill each tortilla with slaw, top with shrimp and avocado slices, then finish with cilantro leaves. Serve immediately with lime wedges for squeezing over the top.

   6 small corn tortillas120 g, finely shredded green cabbage10 g, roughly chopped fresh cilantro15 ml lime juice1/4 tsp fine salt250 g raw peeled shrimp1 medium, sliced avocado5 g, leaves picked fresh cilantro1, cut into wedges lime

Origin & History

Tacos de camarón are especially associated with Mexico's coastal regions, where fresh seafood is a natural part of everyday cooking. Versions vary from Baja-style fried shrimp tacos to lighter grilled preparations like this one, often paired with crunchy vegetables, lime, and chile for contrast.