mexicanshrimppescatariantacosquickgrilledweeknight

Tacos de Camarón

Name: Tacos de Camarón
Prep time: 9 min
Cook time: 6 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g raw peeled shrimp; 10 ml olive oil; 1 tsp lime zest; 15 ml lime juice; 1 tsp chili powder; 1/2 tsp ground cumin; 1 small clove, finely grated garlic; 1/2 tsp fine salt; 1/4 tsp black pepper; 120 g, finely shredded green cabbage; 10 g, roughly chopped fresh cilantro; 15 ml lime juice; 1/4 tsp fine salt; 6 small corn tortillas; 1 medium, sliced avocado; 5 g, leaves picked fresh cilantro; 1, cut into wedges lime

These tacos are bright, fast, and full of contrast: smoky-spiced shrimp, cool creamy avocado, and crisp lime-dressed cabbage tucked into warm corn tortillas. They make an easy beginner-friendly meal that tastes fresh and satisfying without much effort.

15 min

2 servings

447 kcal

Mexican

Ingredients

Shrimp marinade

250 graw peeled shrimp
10 mlolive oil
1 tsplime zest
15 mllime juice
1 tspchili powder
1/2 tspground cumin
1 small clove, finely gratedgarlic
1/2 tspfine salt
1/4 tspblack pepper

Crunchy slaw

120 g, finely shreddedgreen cabbage
10 g, roughly choppedfresh cilantro
15 mllime juice
1/4 tspfine salt

For serving

6 smallcorn tortillas
1 medium, slicedavocado
5 g, leaves pickedfresh cilantro
1, cut into wedgeslime

Instructions

1
Prep everything first for fast cooking: finely shred the cabbage, chop the cilantro, grate the garlic, zest and juice the lime, slice the avocado, and cut the extra lime into wedges. Pat the shrimp dry so they sear instead of steam.
2
In a bowl, toss the shrimp with olive oil, lime zest, lime juice, chili powder, cumin, garlic, salt, and black pepper until evenly coated. Let it stand while you make the slaw; even 5 minutes adds flavor.
3
Mix the cabbage with the chopped cilantro, lime juice, and salt. Toss well and lightly squeeze it with your hands for a few seconds to soften it just slightly while keeping the crunch.
4
Heat a large frying pan or grill pan over medium-high heat. Warm the tortillas for about 20 to 30 seconds per side until pliable and lightly charred in spots, then wrap them in a clean towel to keep warm.
5
In the same hot pan, cook the shrimp in a single layer for 1 to 2 minutes per side until pink, curled, and just opaque in the center. Do not overcook; shrimp turn rubbery very quickly once fully opaque.
6
Assemble the tacos: fill each tortilla with slaw, top with shrimp and avocado slices, then finish with cilantro leaves. Serve immediately with lime wedges for squeezing over the top.

Nutrition per serving

447 kcal

Calories

31g

Protein

33g

Carbs

21g

Fat

Fiber

Notes

•If using frozen shrimp, thaw completely and dry very well before marinating.
•For extra heat, add a pinch of chili flakes or a little sliced fresh chili to the slaw.
•Corn tortillas are the most traditional choice; warm them properly so they do not crack.
•A spoonful of Mexican crema or plain yogurt is tasty but optional and not included in the nutrition.

Background

Tacos de camarón are especially associated with Mexico's coastal regions, where fresh seafood is a natural part of everyday cooking. Versions vary from Baja-style fried shrimp tacos to lighter grilled preparations like this one, often paired with crunchy vegetables, lime, and chile for contrast.

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