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Tacos de Camarón

Shrimp tacos (tacos de camarón) with plump pink shrimp cooked in butter, piled into warm corn tortillas. Finished with crispy cabbage and a creamy avocado-cilantro sauce for a quick Mexican-style meal.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the shrimp
  1. Melt butter in a large skillet over high heat. Season shrimp with salt and pepper, then cook for 2 minutes.
  2. Add minced garlic, cumin, and chili powder to the skillet, then pour in lime juice. Cook for 1-2 minutes more, until shrimp are pink and cooked through.
Make the avocado crema
  1. In a bowl, combine diced avocado and crema or sour cream and mash slightly to form a quick sauce. Taste and adjust if needed before assembling.
Warm tortillas and assemble tacos
  1. Warm corn tortillas in a dry skillet until pliable. Keep them warm while you build the tacos.
  2. Fill each tortilla with shrimp, then top with shredded cabbage. Spoon avocado crema over the top and sprinkle with chopped cilantro.
  3. Serve tacos with lime wedges and hot sauce on the side. Serve immediately for the best texture.

Notes

For extra flavor, pat shrimp dry before cooking so they brown instead of steaming. Store leftovers in an airtight container in the fridge up to 2 days; rewarm shrimp gently in a skillet. Freezing isn’t recommended for the avocado crema, but cooked shrimp can be frozen up to 2 months. For a lighter option, use light sour cream or a Greek-yogurt substitute for the crema.