Flavorsome Tacos de Camaron

I’ve always loved seafood tacos, especially shrimp ones. There’s something about that perfect blend of fresh shrimp, crunchy cabbage, and warm tortillas that makes these tacos de camaron a go-to dinner at our house. When I first tried making them at home, I was surprised by how simple they actually are to put together.

These days, I keep the ingredients on hand for those nights when I want something quick but still feels special. My kids have even started requesting them instead of regular taco night, which honestly makes me pretty happy. The best part? You can prep most of the toppings while the shrimp cooks, so dinner comes together in no time.

Looking for a new taco recipe that’s both easy and satisfying? These tacos de camaron might just become your new favorite. Trust me, once you try them, you’ll wonder why you haven’t been making them all along.

What Kind of Shrimp Should I Use?

For these tacos de camaron, you’ll want to look for shrimp labeled 16-20 count per pound, which means they’re nice and plump – perfect for tacos. Fresh shrimp is great if you can get it, but don’t worry if you need to use frozen, since most “fresh” shrimp at the seafood counter was actually frozen anyway. When shopping, pick shrimp that’s already peeled and deveined to save yourself some prep time. If you’re using frozen shrimp, just thaw them overnight in the fridge or run them under cold water for a few minutes before cooking. Just make sure to pat them dry with paper towels before seasoning to help them get a nice sear.

Options for Substitutions

This taco recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Shrimp: While shrimp makes these tacos special, you can use any firm white fish cut into chunks, or even chicken if you’re not into seafood. Just adjust cooking time accordingly – fish usually needs 3-4 minutes per side, chicken about 5-6 minutes.
• Orange blossom honey: Regular honey works just fine here. You can also use agave nectar or maple syrup if you prefer.
• Chipotle in adobo: If you can’t find chipotles in adobo, use 1 teaspoon of smoked paprika plus 1/4 teaspoon of cayenne pepper for a similar smoky-spicy kick.
• Sour cream: Greek yogurt makes a great substitute for sour cream – it has the same tangy taste and creamy texture.
• Green cabbage: Purple cabbage works just as well, or try shredded lettuce for a lighter crunch. Jicama, cut into thin strips, is another good option.
• Corn tortillas: While corn tortillas are traditional, flour tortillas work too. Just warm them slightly before serving for the best texture.
• Jalapeño: Serrano peppers work great if you like more heat, or use green bell peppers if you prefer it mild. Remember to remove the seeds for less spice.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking shrimp tacos is overcooking the shrimp – they only need 2-3 minutes per side until they turn pink and curl into a loose “C” shape (if they curl into a tight “O”, they’re overcooked and will be rubbery). Another common error is not patting the shrimp dry before marinating, which prevents them from getting a nice sear in the pan – take a minute to blot them with paper towels first. When preparing your tortillas, avoid the temptation to heat them directly on high heat without oil, as they’ll become tough and crack – instead, lightly brush them with oil and warm them over medium heat until they’re soft and pliable. For the best flavor, don’t skip the resting time for your pico de gallo and slaw – letting them sit for at least 15 minutes allows the salt to draw out moisture and helps the flavors meld together.

What to Serve With Shrimp Tacos?

These shrimp tacos are begging to be served with a side of Mexican-style rice and creamy refried beans for that authentic taqueria experience. A simple bowl of elote (Mexican street corn) would be perfect here too – the sweet corn pairs so well with the seasoned shrimp and spicy slaw. For drinks, try serving these tacos with an ice-cold Mexican beer or some fresh-squeezed lime margaritas, and don’t forget to put out extra lime wedges and hot sauce so everyone can customize their plate. If you want to keep things lighter, a side of black beans and cilantro-lime quinoa works great too.

Storage Instructions

Keep Components Separate: For the best tacos the next day, store each component separately in airtight containers. The cooked shrimp will stay good in the fridge for up to 2 days, while the cabbage slaw and pico de gallo can last 3-4 days. Keep the avocado mixture separate and squeeze extra lime juice on top to prevent browning.

Prep Ahead: You can prep most components a day ahead – make the slaw, mix the chipotle cream, and prepare the pico de gallo. Just wait to cut the avocado and cook the shrimp until you’re ready to serve. The tortillas are best warmed up fresh when you’re ready to eat.

Leftover Care: If you have leftover assembled tacos, try to separate the components before storing. The tortillas can get soggy if stored with wet ingredients. When you’re ready to eat again, simply warm up the shrimp and tortillas, then reassemble with your fresh toppings!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 80-90 g
• Carbohydrates: 100-120 g

Ingredients

• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon local orange blossom honey
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 pound shrimp (16-20 size, peeled and deveined)
• 1/2 cup sour cream
• 1 tablespoon fresh lime juice
• 1 chipotle pepper in adobo sauce, minced
• 1/2 teaspoon kosher salt
• 1 cup diced roma tomatoes
• 1/4 cup finely diced red onion
• 1/2 cup chopped cilantro (measure before chopping)
• 2 tablespoons freshly squeezed lime juice
• 1/2 fresh jalapeno, finely diced
• 1 diced avocado
• 1 teaspoon kosher salt
• 2 tablespoons fresh lime juice
• 1 tablespoon local orange blossom honey
• 2 cups shredded green cabbage
• 1 tablespoon finely diced fresh jalapeno
• 1/4 cup sliced green onion
• 1/4 cup chopped cilantro (measure before chopping)
• 3/4 teaspoon kosher salt
• 6 corn tortillas
• A drizzle of olive oil

Step 1: Prepare the Marinade

Add all marinade ingredients, except the shrimp, to a large Ziploc bag.

Seal the bag and squish it around to mix everything thoroughly.

Once mixed, add the shrimp to the bag, then reseal it, removing all the air.

Set the shrimp aside to marinate until ready to cook.

Step 2: Make the Dressing Mixes

Whisk together the lime juice and honey until they are well blended and set aside for later use.

Next, combine all other dressing ingredients in a medium bowl and toss until evenly mixed.

Also, set this mixture aside until needed.

Step 3: Cook the Shrimp

Heat a large skillet over medium-high heat until very hot, then drizzle with olive oil and swirl it around the pan.

Add the marinated shrimp to the pan, being careful not to overcrowd them.

Cook undisturbed for 1-2 minutes.

Flip the shrimp over and continue cooking for an additional 1 minute, then remove them from the pan and set aside on a plate.

Step 4: Heat the Tortillas

While the shrimp are cooking, heat a medium sauté pan over medium heat and drizzle with a small amount of olive oil.

Once hot, place corn tortillas in the pan and heat each side until warm.

You can do this step simultaneously with the shrimp to save time.

Step 5: Assemble the Tacos

To build the tacos, smear each warm corn tortilla with chipotle sour cream.

Top with the coleslaw mix, cooked shrimp, and pico de gallo.

Drizzle a little more sauce on top for extra flavor.

Serve the tacos warm and enjoy!