Camaron Taco
intro
Crispy, zesty Baja-style camaron (shrimp) tacos loaded with tangy cilantro-lime slaw and creamy chipotle sauce, a bright, fast coastal Mexican favorite.
Ingredients
Steps
Make slaw and sauce
In a medium mixing bowl, combine 180g finely shredded green cabbage, 30g thinly sliced red onion, 10g chopped cilantro, 30ml (2 tbsp) fresh lime juice, and 1.25g (1/4 tsp) kosher salt. Toss thoroughly to coat, then set aside to marinate for 10 minutes at room temperature. In a separate small bowl, mix 120g sour cream, 30g minced chipotle peppers in adobo, and the remaining 15ml (1 tbsp) lime juice until completely smooth, then set aside.
Season the shrimp
Pat 450g prepared shrimp completely dry with paper towels to remove excess surface moisture (critical for crisp searing). Toss the dried shrimp in a bowl with 3g garlic powder, 2g smoked paprika, 1g ground cumin, 3.75g (3/4 tsp) kosher salt, and 1g black pepper until every shrimp is evenly coated in the spice mixture. Let the seasoned shrimp rest for 5 minutes at room temperature to allow flavors to absorb.
Warm corn tortillas
Heat a dry cast-iron skillet over medium heat (175°C / 350°F) for 2 minutes until evenly hot. Cook each corn tortilla for 30 seconds per side, until soft with faint golden char marks along the edges. Stack the warmed tortillas on a plate and wrap tightly in a clean cotton kitchen towel to trap steam and keep them soft and pliable until serving.
Sear seasoned shrimp
Add 30ml vegetable oil to the same cast-iron skillet, then increase heat to medium-high (200°C / 400°F). Once the oil shimmers and just begins to faintly smoke, add the seasoned shrimp in a single layer, working in two equal batches if needed to avoid overcrowding the pan (overcrowding causes steaming instead of searing). Cook shrimp for 2 minutes per side, until opaque, bright pink, with a crisp golden-brown exterior, then transfer to a clean plate.
Assemble the tacos
Take one warmed tortilla, spread 15ml (1 tbsp) of the creamy chipotle sauce evenly across the center. Top the sauce with 3-4 seared shrimp (roughly 55g per taco), a 45g (1/4 cup) scoop of the marinated cilantro cabbage slaw, and a 3.75g (1 tsp) sprinkle of crumbled cotija cheese. Repeat this layering process for all 8 tortillas.
Serve immediately
Squeeze a small wedge of fresh lime over each assembled taco for extra brightness if desired, and serve right away while the shrimp are crisp and tortillas are warm—do not let the tacos rest for more than 5 minutes, as the slaw will release moisture and make tortillas soggy. Serve 2 tacos per person, with extra hot sauce on the side for optional added heat.
Tips
2.Do not overcook shrimp: they are fully done as soon as they turn opaque and curl into a loose 'C' shape; shrimp that curl into a tight 'O' are overcooked and will be tough and rubbery.
3.For extra texture and peppery flavor, add 40g (1/2 cup) of thinly sliced radish to the cabbage slaw while it marinates for an extra crisp, bright bite.
OMG these were SO good! Made them for a beach potluck last weekend and every single person asked for the recipe. The crispy shrimp paired with that creamy slaw? Total game changer. Can’t believe it only took 25 minutes total, I was convinced good Baja tacos took way more work. 10/10 will be making these every other taco night from now on.
My kids loved it!! I’m always scrambling for quick weeknight meals that don’t taste like boring meal prep, and these checked every box. I didn’t have any serrano peppers handy so I tossed in a pinch of cayenne for heat and it worked perfectly. Even my super picky 7 year old asked for seconds.
Really solid recipe! Cook time was spot on, which is rare for online recipes tbh. Only note is I added a little extra lime to the slaw because I’m obsessed with citrus, and it banged. Would make again for post-hike lunches, super filling without weighing you down.
Wait a second, this is better than the Baja shrimp tacos I waited 2 hours in line for at that trendy Brooklyn taco spot last month??? For real, the batter on the shrimp is so light and crispy, not greasy at all. I served mine with a side of chips and homemade guac and my roommate said it was the best meal I’ve ever made.
Added these to my weekly meal prep rotation! I pre-cooked the shrimp on Sunday and kept the slaw separate, then assembled for lunches all week. Held up way better than I thought it would, no soggy taco mess at all. 10/10 for convenience and flavor.
Threw these on the grill instead of pan frying because it was nice out last weekend, and holy cow it worked! Got a little smoky char on the shrimp that took these to the next level. Topped with some pickled red onions I had canned last summer and it was chef’s choice. Great base recipe to tweak however you like.
Flavor was great, but I wish there was a note about how spicy the sauce is! I have a pretty high heat tolerance but my mom was over for dinner and she couldn’t eat more than one taco because the chipotle crema was way too hot for her. Next time I’ll cut the adobo in half for sure.
Made these for our neighborhood block party yesterday and they flew off the platter! I doubled the recipe because I know how much our neighbors love tacos, and I still only had three left over by the end of the night. So easy to throw together even when you’re cooking for a crowd, no crazy ingredients required.
First time ever making tacos from scratch instead of using a kit and I’m so proud of myself! This recipe was so easy to follow, no confusing steps or fancy equipment needed. My boyfriend said they taste just like the ones we got on our vacation in Cabo last year. I feel like a real chef now lmao.
Great gluten free friendly recipe! I used GF all purpose flour for the shrimp batter and it crisped up just as good as regular flour, no weird gritty texture at all. Only reason it’s not 5 stars is I wish there was a dairy free option for the crema, I swapped in coconut sour cream and it worked but an official note would be helpful!
Yo, game changer alert. I’ve been chasing the perfect Baja taco recipe since I moved from San Diego to Miami 3 years ago, and this is the closest I’ve gotten to the taco stand I used to hit up after surf sessions as a teen. The slaw is exactly the right amount of tangy, the shrimp is crispy not soggy, *chefs kiss*.