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Tacos de Camarón

Tacos de Camarón with plump shrimp cooked quickly in a buttery garlic-cumin-lime skillet, then wrapped in warm corn tortillas. Finish with a crunchy cabbage slaw and a creamy avocado crema sauce for a bright, handheld bite.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Shrimp taco 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 pepper to taste
Taco toppings and sauce
  • 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 the butter in a large skillet over high heat. You should see the butter foam slightly and spread across the pan surface.
  2. Season the shrimp with salt and pepper, then add them to the skillet and cook for 2 minutes. Look for edges to turn opaque while the centers stay bright.
  3. Add the minced garlic, cumin, chili powder, and lime juice to the skillet. Stir to coat the shrimp and cook for 1-2 minutes more until shrimp are pink and cooked through, with a quick sizzle and fragrant spices.
Warm tortillas and make the avocado crema
  1. Warm the corn tortillas in a dry skillet. They should become pliable with light brown spots.
  2. Combine the diced avocado and crema or sour cream to make a quick sauce, mashing slightly. The mixture should look creamy with small avocado pieces.
Assemble and serve
  1. Fill each tortilla with the cooked shrimp. Arrange shrimp so each taco has a generous, even layer.
  2. Top with shredded cabbage and a spoonful of avocado crema. The cabbage should stay crisp-looking against the creamy sauce.
  3. Sprinkle with chopped fresh cilantro, then serve immediately with lime wedges and hot sauce. The final tacos should look fresh and colorful with visible herbs and cabbage.

Notes

For best texture, warm tortillas just before assembling so they stay flexible and don’t crack. Store leftover shrimp and toppings separately in the fridge up to 2 days; reheat shrimp in a skillet over medium-high until hot, then rewarm tortillas. Freezing is not recommended for the avocado crema, but shrimp can be frozen up to 2 months (thaw in the fridge and reheat gently). For a lighter option, use plain Greek yogurt in place of crema/sour cream for a similar tangy, creamy sauce.