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Tacos de Camarón

Tacos de Camarón with plump pink shrimp cooked in a hot skillet with garlic, cumin, and lime. Stuffed into warm corn tortillas with crispy cabbage and a quick creamy avocado crema sauce.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
Taco toppings & 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 cast iron skillet over high heat. Season the large shrimp with salt and pepper, then add them to the skillet.
  2. Cook the shrimp for 2 minutes, until the underside is starting to turn pink. Keep the heat high so you get quick color.
  3. Add the minced garlic, cumin, chili powder, and lime juice to the skillet. Cook for 1–2 minutes more, stirring occasionally, until the shrimp are pink and cooked through, with fragrant spices coating the shrimp.
Warm tortillas and make the avocado crema
  1. Warm the corn tortillas in a dry skillet over medium heat. Heat until pliable and lightly warmed, about 20–30 seconds per tortilla.
  2. Combine the diced avocado and crema or sour cream in a bowl, mashing slightly until you have a thick creamy sauce. Taste and adjust by using extra salt if needed.
Assemble and serve
  1. Fill each tortilla with the cooked shrimp. Arrange shrimp evenly so each taco gets a good share.
  2. Top the shrimp with shredded cabbage and a drizzle of the avocado crema. Add the crema while the tortillas are warm so it spreads easily.
  3. Sprinkle fresh cilantro over the tacos. Serve immediately with lime wedges and hot sauce on the side.

Notes

For the best texture, cook the shrimp just until pink and remove from the skillet right away—overcooking makes them rubbery. Store leftover shrimp and toppings separately in the fridge up to 2 days; rewarm shrimp gently in a skillet. Freezing: shrimp can be frozen, but tortillas and slaw won’t hold up well—assemble fresh for best results. Dietary swap: use dairy-free crema (or thick dairy-free yogurt) and keep the avocado for a creamy, non-dairy sauce.