Tacos de Camaron is an incredibly flavorful meal perfect for a quick weeknight dinner or a festive Mexican feast. Give this recipe a try for some quick tacos you will want to make again and again!
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Tacos de camaron are simple shrimp tacos that are perfect for just about any occasion.
Need a super quick weeknight meal? Tacos de Camaron can be ready in about 20 minutes.
Want to impress visitors? Tacos de Camaron is full of flavor and has a beautiful color that looks great on a serving platter.
Have picky eaters? Tacos de Camaron is customizable for any crowd!
If you have ever been intimidated about cooking shrimp, this is your sign to give it a try! Once you have tried these incredible tacos, I promise you won’t be going back!
Recipe Origin
Tacos have been a favorite dish in Mexico for centuries, ever since indigenous people have wrapped meat in freshly ground corn tortillas. They are the perfect quick, filling snack to purchase from a street vendor and take on the go, or satisfying enough to be an entire meal.
Each region has its own spin on tacos whether it’s beef, pork, chicken or fish.
Shrimp tacos come from Baja, Mexico, along the coast. It is believed a chef named Mario “El Bachigualato” set up the first taco stand in the 1960s, featuring fish and shark tacos. Over time shrimp and lobster tacos were added.
“Tacos de Camaron” translates to “shrimp tacos”. They may also go by different names on different menus including Tacos de Camarones Mexicanos.
What makes them so popular is the spicy flavor of the seasoning, combined with the mild flavor of the shrimp and delicious corn tortillas, all topped with a creamy chipotle sauce.
These tacos are highly customizable. I’ve seen them made with just shrimp on a tortilla or dressed up with guacamole, pico de gallo, and crema. However you decide to enjoy them, you honestly cannot go wrong.
Why Make This Recipe
- Healthy: Shrimp is an excellent protein source that is also low in calories. Top these tacos with plenty of fresh salsa and you’ve got a satisfying meal full of healthy ingredients.
- Versatile: Add whatever toppings you want to take these tacos from simple to incredible. The cilantro honey lime crema included in this recipe is a game-changer for just about any taco!
- Quick: Everyone loves a good taco and these tacos make it easy to get your fix any day of the week! A few simple ingredients come together in less than 30 minutes for a meal that is full of flavor and difficult to mess up.
What Do I Need to Make This Recipe
Shrimp Ingredients
Chipotle Honey Lime Crema Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Medium Shrimp: Make sure to use shrimp that will fit in your tortillas!
- Lime Juice: Freshly juiced is best.
- Sour Cream: You can also use plain Greek Yogurt for a healthier alternative
- Chipotle in Adobo Sauce: These come in a can, and you can find them at your local grocery store!
- Warm Corn Tortillas: I used white corn tortillas. You could also use flour tortillas if you wish
- Red Cabbage: Shredded. You can also use green cabbage if desired.
- Cotija Cheese: In a pinch, substitute feta cheese, which has the same salty flavor profile.
How to Choose Your Shrimp
Of course, the most important part of Mexican shrimp tacos is the shrimp! If you have never cooked with shrimp before, it may be helpful to know how to purchase them.
You can use any kind of shrimp, but you may need to adjust your cooking time if you use shrimp that are very small or very big. I used medium-sized shrimp for my recipe. If you choose to use jumbo shrimp, you may want to cook them for just a minute or two longer.
If you aren’t planning to use your shrimp right away it may be a good idea to purchase frozen shrimp. Frozen shrimp are preserved at the peak of freshness while fresh shrimp may have already been sitting for a few days before you purchase them.
If you purchase frozen shrimp, allow them to thaw in the refrigerator overnight before you want to use them. You can also thaw frozen shrimp under cold running water and pat them dry before cooking.
Peeling and Deveining Shrimp
If you are looking to save time, it’s a good idea to purchase shrimp that have been peeled and deveined. If that’s not an option, peeling and deveining the shrimp is simple.
Hold your shrimp with one hand and the shell with the other. Twist gently and the shell should separate from the flesh. If it doesn’t, insert a paring knife under the edge of the shell and lift it toward the back, opening the shell.
Use your knife to cut along the back of the shrimp and pull out the black vein.
How to Make This Recipe
Step One: Cook the Shrimp
In a large bowl, combine the shrimp with the rest of the shrimp ingredients (except for the olive oil). Allow to rest for at least 30 minutes.
Place a pan over medium heat and add the olive oil. Once warmed, add the shrimp into the pan.
Cook for a few minutes, stirring occasionally, until the outside of the shrimp has turned pink and the inside is cooked through and opaque.
Remove the shrimp from the heat and set aside.
Step Two: Make the Crema
Place all of the crema ingredients in a small blender or food processor (I love using a small nutribullet). Secure the lid tightly and blend until the sauce is smooth. Set aside.
Step Three: Assemble Your Tacos
Warm up your tortillas by toasting them on a dry skillet for 15-30 seconds on each side or until warmed through.
Place a layer of red cabbage on top of your warm tortilla. Then layer a few juicy shrimp (I did about 5 per taco) on top of the red cabbage.
Next, layer on your desired amounts of avocado, cotija cheese, and cilantro. Drizzle the Chipotle Honey Lime Crema on top of each taco. Squeeze a wedge of lime over each taco, if desired.
Serve and enjoy!
Expert Tips
- It may be a good idea to make your sauce before you cook your shrimp so everything is hot and ready at the same time.
- Frozen shrimp may be fresher than fresh shrimp so don’t feel bad about using frozen!
- It’s important to warm your tortillas before adding your toppings. Cold tortillas are more likely to fall apart and dump your toppings into your lap.
FAQs
If you have leftovers it’s a good idea to store the ingredients separately. Wrap your tortillas in foil and place them in the refrigerator. You can also wrap the shrimp in foil or place it in an airtight container. Put your sauce, cabbage, cilantro, and cheese in separate containers.
To reheat, place the tortillas (still in the foil) into the oven for 10 minutes or remove them from the foil and put them in the microwave under a moist paper towel for about 30 seconds.
You can reheat the shrimp on the stovetop or in the microwave but make sure not to overcook it or it will become tough.
Tacos de Camaron, like all delicious tacos, are customizable. Serve them with a side of red or green salsa, pico de gallo, red onion, guacamole, jalapenos, sour cream, or queso fresco. Make it a more filling meal with a side of black beans, tortilla chips, and cilantro lime rice.
Did you enjoy this Tacos de Camaron Recipe? If so, make sure to check out these other recipes I picked out just for you:
Tacos de Camaron
Equipment
Ingredients
Shrimp Ingredients
- 1 lb Medium Shrimp, deveined & tails removed
- 1½ tsp ground Cumin
- ½ tsp Salt
- ¼ tsp black pepper (Use code FF20 for 20% off)
- ¼ tsp Chili Powder, more or less to taste
- 1 Lime, juiced
- 2 cloves garlic, minced
- 1 tbsp Olive oil
Chipotle Honey Lime Crema
- ⅓ cup Sour Cream , or Plain Greek Yogurt
- ¼ cup Mayonnaise
- 1 Chipotle in Adobo Sauce
- ½ Lime, juiced
- 1 clove Garlic
- 1 tbsp Honey
Assembly Ingredients
- 8 small White Corn Tortillas, or 16 if you like to double up
- ½ Red Cabbage, shredded
- 1 Avocado, cubed
- 8 tbsp Cotija Cheese
- Cilantro, for topping
- Lime Wedges, for fresh lime juice
Instructions
Shrimp Instructions
- In a large bowl, combine 1 lb medium shrimp with the rest of the shrimp ingredients (except for the olive oil). Allow to rest for at least 30 minutes.
- Place a pan over medium heat and add 1 tbsp olive oil. Once warmed, add the shrimp into the pan. Cook for a few minutes, stirring occasionally, until the outside of the shrimp has turned pink and the inside is cooked through an opaque.
- Remove the shrimp from the heat and set aside.
Chipotle Honey Lime Crema Instructions
- Place all of the crema ingredients in a small blender or food processor (I love using a small nutribullet). Secure the lid tightly and blend until the sauce is smooth. Set aside.
Assembly Instructions
- Warm up 8 tortillas by toasting them on a dry skillet for 15-30 seconds on each side or until warmed through.
- Place a layer of red cabbage on top of your tortillas. Then layer a few shrimp (i did about 5 per taco) on top of the red cabbage.
- Next, layer on your desired amounts of avocado, cotija cheese, and cilantro. Drizzle the Chipotle Honey Lime Crema on top of each taco. Squeeze a wedge of lime over each taco, if desired.
- Serve and enjoy!
Notes
- Medium Shrimp: Make sure to use shrimp that will fit in your tortillas!
- Lime Juice: Freshly juiced is best.
- Sour Cream: You can also use plain Greek Yogurt for a healthier alternative
- Chipotle in Adobo Sauce: These come in a can, and you can find them at your local grocery store!
- Warm Corn Tortillas: I used white corn tortillas. You could also use flour tortillas if you wish
- Red Cabbage: Shredded. You can also use green cabbage if desired.
- Cotija Cheese: In a pinch, substitute feta cheese, which has the same salty flavor profile.
- It may be a good idea to make your sauce before you cook your shrimp so everything is hot and ready at the same time.
- Frozen shrimp may be fresher than fresh shrimp so don’t feel bad about using frozen!
- It’s important to warm your tortillas before adding your toppings. Cold tortillas are more likely to fall apart and dump your toppings into your lap.
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