Tacos de Camaron
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!
Servings 8
Calories 305kcal
Equipment
- Food Processor
- Mixing Bowl(s)
- Pan(s)
Ingredients
Shrimp Ingredients
- 1 lb Medium Shrimp deveined & tails removed
- 1½ tsp ground Cumin
- ½ tsp Salt
- ¼ tsp black pepper
- 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
Copyright The Foreign Fork. For educational or personal use only.
- 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.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 23g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 484mg | Potassium: 499mg | Fiber: 5g | Sugar: 5g | Vitamin A: 789IU | Vitamin C: 37mg | Calcium: 188mg | Iron: 2mg