Tacos de Camaron (Shrimp Tacos)

Shrimp piled high on a corn tortilla with chipotle sauce dripping down and cabbage on top.

4.11 from 19 votes

Tacos de Camaron (i.e., Shrimp Tacos) is quick and easy to make! Featuring flavorful shrimp, corn tortillas, cabbage, cilantro, and a creamy Chipotle Sauce.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Keyword: Tacos de Camaron

Servings:

Calories: 421kcal

Author: Kelly Anthony

Ingredients

FOR THE CHIPOTLE-LIME SAUCE

½ cup mayonnaise
Juice of 1 lime
1 chipotle pepper (from a can of "chipotles in adobo)
2 tablespoons chopped cilantro leaves
1 clove of garlic, roughly chopped
¾ teaspoon Kosher salt

FOR THE TACOS

1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon black pepper
1 pound extra-large or jumbo shrimp, peeled and deveined (16-25 count)
3 tablespoon canola or avocado oil, separated
16 corn tortillas
1 cup shredded cabbage (optional)
lime wedges and chopped cilantro for garnish (optional)

Instructions

TO MAKE THE SAUCE

Add all of the sauce ingredients to a mini food processor and blend until the mixture is homogenous. If you don't have a small processor, dice the cilantro, chipotle pepper, and garlic very fine. Then, add to a bowl with the other sauce ingredients and stir to combine.

TO MAKE THE TACOS

Combine all of the dry spices in a small bowl and stir to combine.
Pat each shrimp dry with a paper towel and them to a large mixing bowl, along with 1 tablespoon of oil. Toss until evenly coated. Then, add the seasoning mix and stir until evenly coated once more. Set aside.
Add the remaining oil to a large sauté pan over medium-high heat and allow it to come to temperature. Then, add one single layer of shrimp, leaving a bit of space in between each one.
Cook for about 2 to 2 ½ minutes, then flip and cook for 1 ½ to 2 minutes more on the other side. Repeat the cooking process with any remaining shrimp. The shrimp is ready when it is pink and semi-firm to the touch.
Stack two corn tortillas on top of one another, add 3 to 4 shrimp, about a ¼ cup of shredded cabbage, a squeeze of lime juice across the top, and a sprinkle of chopped cilantro. Drizzle with chipotle sauce or hot sauce (if desired), serve and enjoy!

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