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Tacos de Camarón

Tacos de Camarón with plump pink shrimp in warm corn tortillas, topped with crispy shredded cabbage and a quick avocado crema. Ready in about 25 minutes, with garlicky lime-cumin shrimp and bright lime wedges for serving.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1 lb large shrimp, peeled and deveined
butter
  • 3 tbsp butter
garlic, minced
  • 4 cloves garlic, minced
cumin
  • 1 tsp cumin
chili powder
  • 0.5 tsp chili powder
lime juice
  • 2 tbsp lime juice
salt and pepper to taste
  • 1 salt and pepper to taste
corn tortillas
  • 8 corn tortillas
shredded cabbage
  • 1 cup shredded cabbage
diced avocado
  • 0.5 cup diced avocado
crema or sour cream
  • 0.25 cup crema or sour cream
fresh cilantro, chopped
  • 2 tbsp fresh cilantro, chopped
lime wedges and hot sauce for serving
  • 1 lime wedges and hot sauce for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the shrimp
  1. Melt the butter in a large skillet over high heat. Season the shrimp with salt and pepper, then cook for 2 minutes.
  2. Add the minced garlic, cumin, chili powder, and lime juice. Cook for 1-2 minutes more until the shrimp turn pink and are cooked through.
Warm tortillas and make avocado crema
  1. Warm the corn tortillas in a dry skillet. Heat each until pliable with light spots.
  2. Combine the diced avocado and crema or sour cream to make a quick sauce, mashing slightly. Stir until creamy with small avocado pieces.
Assemble and serve
  1. Fill each tortilla with the cooked shrimp. Keep fillings warm so the tortillas stay soft.
  2. Top with shredded cabbage and spoon on the avocado crema. Finish with the fresh cilantro.
  3. Serve with lime wedges and hot sauce. Add extra lime for brightness and a few dots of hot sauce to taste.

Notes

Pro tip: to keep shrimp juicy, stop cooking as soon as they turn pink and opaque—overcooking makes them rubbery. Store leftovers in the fridge up to 2 days; rewarm shrimp gently in a skillet over low heat. Freezing is not recommended for best texture. For a dairy-free swap, use dairy-free crema or a thick dairy-free sour cream-style product in the avocado sauce.