Shrimp tacos are a flavorful taco that is popular in Baja California, Mexico. Better known as tacos de camarones in Mexico. Spice up Taco Tuesday with these fresh ingredient shrimp tacos. These tacos are, without a doubt, just as delicious as the tacos in Baja California.
This recipe is perfect for a weeknight meal. Shrimp cooks super fast compared to chicken and beef, resulting in a shorter preparation time.
The shrimp is chopped in bite size pieces, pan fried and then stuffed into our warm homemade corn tortillas. These shrimp tacos are topped with a spicy ranch sauce and crunchy cabbage slaw. The ranch used in the ranch sauce is a creamy homemade ranch. To make ranch dressing that can be stored in the refrigerator for up to two weeks, see my recipe. Ranch Dressing
The recipe for homemade corn tortillas for perfect tacos can be found here: Corn Tortillas
Corn tortillas can be made fresh, stored in a plastic bag at room temperature, refrigerated, or frozen. To use frozen corn tortillas, wrap the tortillas in a damp paper towel and microwave for 30 seconds to one minute. Keep tortillas warm in a tortilla warmer. Surprisingly, there is no special equipment needed and it only requires two ingredients. See the recipe above to make fresh, warm tortillas for the best shrimp tacos you’ve ever tasted.
Health benefits of Homemade shrimp tacos
These tacos are a light, fresh meal because there are no preservatives or seed oils. The slaw is full of ingredients that are rich in vitamins, minerals, and antioxidants.
Cilantro, for instance, is one of the many fresh ingredients in these tacos. Cilantro, the plant of coriander seed, is one of the oldest herbs in the world. The health benefits have been researched in many fields of medicine. It shows positive results in relieving pain and inflammation, as well as protecting the skin, and treating fungal infections. For more fun facts about cilantro benefits, see this article written by Dr Eric Berg- Cilantro Benefits – 8 Reasons to Eat More Cilantro | Dr. Berg
Shrimp Tacos
Equipment
- 2 mixing bowls
- Small cast iron skillet
- tortilla warmer
Ingredients
Shrimp
- 1 lb Shrimp
- 1/2 tsp Garlic powder
- 1/4 tsp Cayenne pepper
- 1/8 tsp Sea salt
- 1/8 tsp Black pepper
Spicy Sauce
- 1/2 cup Ranch Dressing
- 1 Tbsp Sriracha
Cabbage Slaw
- 1 cup Cabbage
- 1/4 cup Cilantro
- 1 Jalepeno
- 2 tbsp Red onion, diced
- 1 Lime, juiced
- 1 tbsp Apple cider vinegar
- 1 tbsp Honey
Tortillas
Add ons
- Mexican crema
- Queso Fresco
Instructions
Corn tortillas
Cabbage Slaw
- In a medium mixing bowl, combine cabbage, onion, jalapeño, cilantro, lime juice, vinegar, and honey. Stir to combine all ingredients. Refrigerate until ready to assemble the tacos.
Spicy Sauce
- In a small mixing bowl, combine ranch and siracha. Refrigerate while preparing the shrimp.
Shrimp
- Chop shrimp into bite size pieces. Stir in the garlic powder, cayenne pepper, salt and pepper to coat the shrimp pieces.
- In a small skillet over medium heat, add a tablespoon of oil.
- Pour seasoned shrimp into skillet and cook for approximately 5 minutes or until they are pink and fully cooked. Turn off the burner and set aside.
Assembly
- Fill the bottom of the warmed tortilla with cooked shrimp. Add a generous amount of cabbage slaw on top of the shrimp. Top the tacos with the spicy sauce and queso fresco. Serve with Mexican crema.
Nutrition
