Main Dish

Tacos de Camarón

By: Mrs. Autumn


Indulge in the vibrant flavors of marinated shrimp, with avocado and chile verde, all tucked into warm tortillas

For the marinated shrimp

1 pound (approximately 450 grams) of large shrimp, peeled and deveined

2 cloves of garlic, minced

2 tablespoons of lime juice

2 tablespoons of olive oil 

1 teaspoon of ground cumin

1 teaspoon of paprika

1/2 teaspoon of chili powder (adjust to your desired level of spiciness)

Salt and pepper to taste

For the tacos

8 corn tortillas La Finca

1 cup of avocado sauce (you can make it by mixing ripe avocado with a bit of cream and lime juice)

Hot sauce (optional)

Lime wedges for serving

In a large bowl, mix minced garlic, lime juice, olive oil, ground cumin, paprika, chili powder, salt, and pepper.

Add the peeled shrimp to the bowl and toss to ensure they are well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Heat a large skillet over medium-high heat and cook the marinated shrimp for about 2-3 minutes per side, or until they turn pink and are cooked through.

Heat the tortillas in a dry skillet for a few seconds on each side or in the microwave with a damp cloth covering them for 30 seconds.

To assemble the tacos, place a portion of shrimp on each tortilla. Add avocado and green chile.

Optionally, add hot sauce to taste and serve the tacos with lime wedges.

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