Tacos de Camaron (Shrimp Tacos)

Tacos de Camaron (Shrimp Tacos) are packed with flavor and make the perfect addition to your busy weeknight dinner menu! Marinated shrimp are pan-seared then stacked on honey jalapeno coleslaw and pico de gallo wrapped in a warm corn tortilla. Top these mouth-watering tacos with a chipotle lime sour cream!

These shrimp tacos are sweet, salty and have a little kick. I love adding sweetness to an otherwise salty or spicy dish.

I use Local Hive Honey ™ to sweeten the coleslaw and the shrimp. Their Orange Blossom Blend goes really well with lime and Mexican flavors.

Tacos de Camaron are the quintessential addition to your taco night lineup. Luckily it's a quick dinner recipe so it works for Taco Tuesday or any other night of the week.

If you like Tacos de Camaron, Homemade Big Mac Tacos would be a perfect quick dinner for you too. If you're in the mood to use the oven then Best Buffalo Cauliflower Tacos and Shrimp Tacos with Avocado Relish and Chipotle Mayo are great additions to your taco recipe list.

You can even throw in Dorito Taco Salad Recipe to switch it up a little.

This post is sponsored by Local Hive Honey but all thoughts and opinions are my own.

What Are Tacos de Camaron?

Tacos de Camaron are Shrimp Tacos. Camaron is the Spanish word for shrimp. These tacos can also be called Baja Shrimp Tacos.

This is because they originated in Baja California, Mexico. There are several variations of Baja Shrimp Tacos. This version uses corn tortillas, marinated shrimp, honey jalapeno coleslaw, pico de gallo and chipotle sour cream.

Recipe Ingredients

• Corn Tortillas - Warm corn tortillas will make or break your tacos. Don't forget to heat them in a skillet with a little olive oil for your camaron tacos. You can use flour tortillas if you prefer.
• Shrimp - I use larger shrimp. I prefer 16/20 shrimp which means there are 16-20 shrimp in a pound.
• Chile Powder - Use your favorite chile powder.
• Cumin - Cumin is part of the marinade as well.
• Granulated Garlic - Used in the marinade.
• Kosher Salt - I use Diamond Crystal Salt. If you're using Morton's Kosher Salt then only use about 75% of the salt called for.
• Olive Oil - Olive oil is for the marinade. Do not use extra virgin olive oil.
• Lime Juice - Lime juice is used in every component in this recipe.
• Honey - I always use Local Hive Honey™. The Orange Blossom Blend for Tacos de Camaron.
• Tomatoes - I use Roma or Vine ripened.
• Red Onion - This is for the pico de gallo.
• Cilantro - Always use fresh cilantro in your recipes.
• Avocado - Avocado adds a creaminess that goes wonderfully with shrimp. Try using this spicy guacamole recipe too!
• Jalapeno - Fresh jalapeno for the coleslaw and pico.
• Sour Cream - I use full fat sour cream for the most flavor and a creamy sauce.
• Chipotle Pepper - Use the chipotle peppers in adobo sauce in the can. You can find them at any local grocery store.
• Cabbage - I use green cabbage but red would work just as well.
• Green Onion - This adds a nice light onion flavor to the slaw.

Substitutions & Variations

• Plain Greek Yogurt can be used in place of sour cream to make this dish even healthier.
• Red Cabbage can be used in place of green cabbage.
• Different Seafood can be used in place of the shrimp. Try using tilapia, mahi mahi or cod.
• Flour Tortillas can be used instead of corn tortillas.
• Try adding fried onions or fried jalapenos to these Tacos de Camaron for a little crunch. Use store bought or make your own.

Expert Tips

• Use a large skillet when pan searing the shrimp. Make sure the skillet is very hot before adding shrimp to ensure a good sear.
• Don't crowd the pan. Leave space between each shrimp, an inch or so, so they get a good sear. Crowding them will result in the shrimp steaming instead of searing.
• The cook time given is for 16/20 shrimp. If you're buying a different size then cooking time will need to be adjusted.
• Don't let the shrimp marinate longer than 60 minutes. This is a quick marinade. The texture of the shrimp will be off if it's left longer.
• Warm corn tortillas in a small skillet over medium heat with olive oil. This makes a huge difference when using corn tortillas.
• Use 2 tortillas per taco if you prefer. I know that's standard but I prefer just 1 for mine.
• If you're buying fresh shrimp then use it within 48 hours. Shellfish can be finicky when it comes to freshness.
• If you like things on the spicier side then add more fresh jalapeno or another chipotle chile.
• On the flip side, you can also use less jalapeno or chipotle if you're not a fan of spice.

Storage

Unfortunately, Tacos de Cameron don't store all that well once they're assembled. Once the tacos are made they should be eaten immediately.

You can keep the coleslaw, shrimp, pico de gallo and chipotle sour cream in separate containers in the fridge.

Store the coleslaw and pico de gallo in airtight containers in the fridge for up to 3 days.

Store the chipotle sour cream in an airtight container in the fridge for up to 2 weeks.

The shrimp can be stored in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 2 days. Shellfish doesn't keep as long as other meats.

Additional Toppings

These Tacos de Camaron are delicious as is but here are a few additional toppings you can add or swap out!

• Cotija Cheese
• Guacamole - Guacamole recipe found in my California Burrito recipe.
• Salsa Verde - Salsa verde recipe found in my Chorizo Tacos recipe.
• Crispy Fried Onions

What to serve with Tacos de Cameron

Tacos de Cameron are great on their own or with a side. A few sides that go well with these tacos are Easy Crack Corn Salad, Rice, black beans or an extra side of the jalapeno honey coleslaw.

You could even serve chips and salsa or chips and guac! Easy peasy.

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