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5.0 from 3 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 305 kcal
Course: Main Course
Cuisine: Mexican

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
    Cup of Yum
  1. 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.
  2. 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.
  3. Remove the shrimp from the heat and set aside.
Chipotle Honey Lime Crema Instructions
  1. 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
  1. Warm up 8 tortillas by toasting them on a dry skillet for 15-30 seconds on each side or until warmed through.
  2. 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.
  3. 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.
  4. 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 Information

Serving 1serving Calories 305kcal (15%) Carbohydrates 23g (8%) Protein 17g (34%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 115mg (38%) Sodium 484mg (20%) Potassium 499mg (14%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 789IU (16%) Vitamin C 37mg (41%) Calcium 188mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 305

% Daily Value*

Serving 1serving
Calories 305kcal 15%
Carbohydrates 23g 8%
Protein 17g 34%
Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Cholesterol 115mg 38%
Sodium 484mg 20%
Potassium 499mg 11%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 789IU 16%
Vitamin C 37mg 41%
Calcium 188mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.