Easy Tacos De Camaron (Shrimp Tacos)
Affiliate Disclosure: This post may contain affiliate links. If you purchase through them, I may earn a commission at no extra cost to you.
Tacos de camaron is one of my favorite local delicacies, being a San Diego native. These delicious shrimp tacos are packed with fresh vegetables and beautifully capture the flavors of Mexican cuisine! Enjoy them with my signature guajillo salsa or a chipotle crema for extra flavor!
Tacos de camaron is the Spanish name for shrimp tacos. Though shrimp tacos originated in Baja California, Mexico, they’ve become a staple of any taco shop in Southern California.
We San Diegans pride ourselves on having the best Mexican food the world has to offer, apart from Mexico, of course. I was raised on tacos de camaron, and this recipe of mine was inspired by the way they’re served at my favorite local taco shop.
🥄 Why This Recipe Works
- Tacos de camaron is super quick and easy to prepare.
- Shrimp is a great high-protein base for tacos, as well as many other Mexican dishes.
- This is a great dinner idea whether you’re having a party or a small dinner with the family!
- These tacos are easily customizable, so everyone can enjoy them just how they like them!
🛒 What You Need To Make Tacos De Camaron
📝 Recipe Modifications And Substitutions
- Mini flour tortillas: I always use the mini Sonora style tortillas from Trader Joe’s because they are honestly restaurant-quality. Corn tortillas are perfectly acceptable as well!
- Peeled & deveined shrimp: I used small 51-60 count shrimp, but medium (26-30 count) or large (21-25 count) shrimp will all work!
- Cheese: Asadero is always my first choice, but queso quesadilla is a close second! You can also omit the cheese if you prefer.
- Spices: To save time you can use taco seasoning or any other blend you prefer.
- Veggies: I always choose coleslaw mix and diced tomato, along with avocado and a bit of cilantro, but you can also use fresh onions, lettuce, or any other veggies you want to add.
- Oil: I used olive oil but you can use your preferred oil or even butter.
*See above images or recipe card for full list of ingredients
🌮 How To Make This Recipe
Step 1: Lightly toast your tortillas over low heat in a nonstick pan. While the bottom side is toasting for 1-2 minutes, top each tortilla with 1/4 cup of cheese.
Step 2: Flip the tortillas, letting the cheese side toast for another minute or so, then remove from the pan once the cheese is crispy and set aside. If you prefer your cheese melty, you can skip this step.
Pro tip: The tortillas will harden once they reach room temperature. You can either leave them flat and enjoy them like a tostada, or you can set them on a taco holder which will allow the tortillas to hold a taco shell shape.
Step 3: If necessary, defrost, peel, and devein your shrimp. Toss them in a pan along with 1 Tbsp oil and the seasonings, stirring well to get them evenly coated. Allow them to sauté over medium-high heat for 1-2 minutes on each side or until cooked through.
Step 4: Dice your tomatoes, then begin assembling your tacos! First add coleslaw mix, then shrimp, tomato, and sliced avocado. Don’t forget to finish them off with a generous squeeze of lime juice, cilantro for garnish, and your favorite salsa, crema, or hot sauce!
🌶 What To Serve With Shrimp Tacos
The beautiful thing about serving tacos de camaron, or any tacos for that matter, is that they’re so easily customizable! I like to prepare a variety of sauces, that way everyone can have options for how they want to enjoy theirs. Some of the best sauces and toppings for camaron tacos are:
- Drunken serrano salsa (salsa borracha)
- Jalapeño creamed corn or an elote bowl
- Chipotle lime crema
- Creamy cilantro lime sauce
- Freshly diced red onions
- Cotija cheese or any of these cotija cheese substitutes
- Pico de gallo
- Guacamole
- Sour cream
Consider serving with a side of Mexican rice, beans, or chips and salsa!
If you’re looking for more taco ideas, you’ve gotta try these really fun walking tacos, or making a taco bar!
🤷🏻♀️ Recipe FAQs
Tacos de camaron, or shrimp tacos, originated in Baja California, Mexico. They’ve become a staple throughout Mexico and Southern California in cities like San Diego and Los Angeles.
Camaron tacos are made with shrimp (or “camaron” in Spanish), shredded cabbage, avocado, cilantro, and diced veggies such as tomatoes and/or red onion, all on a flour or corn tortilla, typically topped with a chipotle crema.
Shrimp tacos are a popular dish all across the Mexican coast from Cabo to Tijuana. They originated in Baja California, making them especially popular in northwestern Mexico.
You can use pretty much any kind of shrimp to make fish tacos. I use small 51-60 count shrimp, but medium (26-30 count) or large (21-25 count) shrimp will all work!
👩🏻🍳 Pro Tips
- Don’t forget to remove the tails on the shrimp if they didn’t come pre-removed!
- If you don’t finish your sauteed shrimp you can store them in an airtight container in the fridge for 3-4 days.
- If you have shrimp left over, use them to make these delicious shrimp skewers!
Love this tacos de camaron recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook! Don’t forget to tag me when you try one of my recipes!
Easy Tacos De Camaron (Shrimp Tacos)
Ingredients
- 4 mini flour tortillas
- 1 cup queso quesadilla or asadero cheese
- 5 oz shrimp (peeled & deveined)
- 1 Tbsp oil
- ¼ tsp salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp chipotle powder
- 1 small tomato (diced)
- 1 cup coleslaw mix
- ¼ large avocado
- 2 small limes
- fresh cilantro (to garnish)
Instructions
- Lightly toast your tortillas over low heat in a nonstick pan. While the bottom side is toasting for 1-2 minutes, top each tortilla with 1/4 cup of cheese.
- Flip the tortillas, letting the cheese side toast for another minute or so, then remove from the pan once the cheese is crispy and set aside. If you prefer your cheese melty, you can skip this step.
- If necessary, defrost, peel, and devein your shrimp. Toss them in a pan along with 1 Tbsp oil and the seasonings, stirring well to get them evenly coated. Allow them to sauté over medium-high heat for 1-2 minutes on each side or until cooked through.
- Dice your tomatoes, then begin assembling your tacos! First add coleslaw mix, then shrimp, tomato, and sliced avocado. Don’t forget to finish them off with a generous squeze of lime juice, cilantro for garnish, and your favorite salsa, crema, or hot sauce!
Notes
- The tortillas will harden once they reach room temperature. You can either leave them flat and enjoy them like a tostada, or you can set them on a taco holder which will allow the tortillas to hold a taco shell shape.
- Don’t forget to remove the tails on the shrimp if they didn’t come pre-removed!
- If you don’t finish your sauteed shrimp you can store them in an airtight container in the fridge for 3-4 days.
YUM, I have shrimp in the freezer, I know what I’m making for dinner tomorrow. Thanks for this easy recipe!
Perfect! Hope you like them!
I like the simplicity of this recipe. I have all the ingredients already. I think shrimp tacos is what we are having for dinner tonight! Thank you!
Thank you! Hope you enjoy them!