Tacos De Camaron (Shrimp Tacos) Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
416 kcal
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Course
Main Course
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Cuisine
Mexican
Tacos De Camaron (Shrimp Tacos) Recipe
Description
This Shrimp Tacos recipe starts by patting shrimp dry and seasoning them with garlic, chipotle chile powder, and kosher salt. The shrimp are cooked in a single layer to ensure even heat and retain moisture, turning once until they are bright pink and opaque in the center.
Meanwhile, onions are sautéed until translucent, then combined with roasted poblano peppers and corn, adding sweet and smoky elements. The cooked shrimp are reincorporated and mixed with the vegetable base to build flavor harmony and texture contrast.
The filling is served on warm corn tortillas, ready to be topped with optional salsas such as pineapple or avocado for added freshness and tang. This dish balances the spicy shrimp with the roasted pepper's mild heat and sweetness of the corn, making it a well-rounded taco experience.
Substitutions include using any seafood spice if chipotle chile powder is unavailable and replacing poblano peppers with roasted green bell peppers. The recipe can be doubled to serve more people.
Ingredients
- 1 pound Shrimp peeled and deveined, medium or large size
- 3 Tbsp canola oil divided, or avocado oil
- 1 garlic minced, large clove
- 1 tsp chipotle chile powder See Note #1, or blackened seasoning
- 1 tsp kosher salt
- ½ onion white or yellow, sliced
- 1 poblano pepper See Note #2, roasted, sliced
- 1 cup corn kernels
- 8 corn tortilla for serving
Instructions
- Before you start cooking, pat the shrimp dry with a paper towel to avoid excess liquid when cooking it.
- In a large bowl, add the shrimp, one tablespoon of oil, minced garlic and the spices.
- Mix everything together.
- In a large skillet, heat one tablespoon of oil and add the shrimp placing them in a single layer to ensure even cooking.
- Cook, turning once, until shrimps are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total. Remove from skillet and set aside on a plate.
- On the same skillet, add another tablespoon of oil and saute the onions until they become translucent. Add the roasted peppers and corn and mix everything together. Add the shrimp and mix.
- To serve just arrange the shrimp on warm tortillas and top with your favorite salsas like this pineapple one & avocado salsa.
Notes
- If chipotle chile powder is unavailable, any seafood seasoning can be substituted for the shrimp.
- Roasted green bell peppers can replace poblano peppers if not available.
- This recipe scales easily; doubling ingredients serves larger groups effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 416kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 172mg | 57% |
| Sodium | 581mg | 24% |
| Potassium | 256mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 100mg | 111% |
| Calcium | 13mg | 1% |
| Iron | 22mg | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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