Mi camarón es su camarón

“You can barbecue it, boil it, broil it, bake it, sauté it.” But we’re going to make tacos out of it! Shrimp tacos that is…Time for an easy, Southern CA version outside the standard chicken & beef. I love seafood, or mariscos as you’ll see on menus all over San Diego and Baja. Shrimp, or camarones, are long overdue in my kitchen, so we’re making a light version with them and a few other ingredients. Ours will be dressed with a fresh lime & jalapeño yogurt slaw, also with pico de gallo. though I love crispy fried tacos from time to time, we’ll just be sautéing ours with bright flavors and using a Greek yogurt-based sauce. This will be healthier, and it will be delicious too. 

You can use pre-cooked shrimp, but I advise to go for the fresh ones, even if it’s a bit more work to shell and de-vein (which is definitely not my favorite thing to do) It will be worth the efforts. I bought a little less than a pound of shrimp and it’s plenty for two with some leftover, because we’re using smaller, white corn tortillas. I think my favorite part of this meal is the lime cabbage slaw, very flavorful and you’d never guess there is no mayo! After the shrimp prepping, this is a super quick meal to make. We are doing essentially three things: cooking shrimp in a little sauce we’ll mix together, mixing shredded cabbage slaw to put on top, and eating them!

Here are the little shrimps now: 

tacos camarones (shrimp tacos)

51

Prep Time: 35 minutes

Cook Time: 5 minutes

Total Time: 40 minutes

Yield: 1 lb of shrimp is enough for about 8 small tacos

Light and healthier, So Cal style, tacos de camerones...or Shrimp tacos! With fresh lime and a jalapeño & yogurt-based slaw mix. We are simply sautéing our shrimps with a simple marinade & making a quick cabbage slaw. These are perfect on a hot day with a corona!

What to get...

  • 3/4 -1 pound fresh shrimp (peeled and deveined on both sides)
  • Green cabbage, finely shredded (I bought mine pre-shredded)
  • Red cabbage, finely shredded (I bought pre-shredded)
  • Mexican cheese blend, shredded
  • 2 limes, quartered
  • Jalapeño yogurt dip (I get from Cost-co, made by Skotidakis)
  • **If you don't have access to a pre made dip, we will substitute a mix of plain greek yogurt, whisked with paprika, little cayenne pepper, lime juice, and small amount chopped seeded jalapeño as desired.You can also add little salsa to the yogurt too. Season to your taste)
  • Your favorite fresh salsa or pico de gallo.
  • Small white corn tortillas, preferably homemade-style (more pliable), or you can use small flour and double them up for support.
  • EVOO for marinating shrimp
  • S&P to taste
  • *Chopped cilantro and sour cream for top if you desire.

What to do...

    Marinate & Cook Shrimp:
  1. Start by rinsing, peeling & deveining shrimp. (You'll want to remove both the inside and outside veins!).
  2. Place shrimp onto bowl and if you have about a pound, add 1 T EVOO, juice from one lime, and about 1-2 T of the fresh salsa.
  3. Mix shrimp in marinade & let sit for about 15 min.
  4. Add shrimp to a slightly warmed skillet and cook with all marinade juices on medium-low, 'till they turn pink, but don't overcook! These shrimp were fairly small, and cooked in about 5 min.
  5. Make Lime Slaw:
  6. Shred about 1/2 cup of each the red & green cabbage, or buy pre-finely shredded like I did! (this was what I made for several tacos worth. but if you have more people, make more slaw!
  7. In mixing bowl add juice of 1/2 lime & about 2 T of jalapeño yogurt sauce, S&P to taste, and 1 T salsa.
  8. Toss well and set aside or chill until you assemble tacos.
  9. Assemble Tacos!:
  10. Slightly heat white corn tortillas and add desired amount of mexican cheese.
  11. Next add shrimp.
  12. Add desired amount salsa or pico de gallo.
  13. Now top with slaw mix and add sour cream to top as desired!
  14. *A little chopped cilantro if you're a fan would be a nice touch on top, but my pico de gallo had plenty already in it.

Notes

The shrimp cook really fast on the stove, so be careful to only cook them till the firm up slightly and turn pink. Overcooked ones are rubbery & no bueno! If you can't find a pre made jalapeño Greek yogurt based dip, like I got at Cost-co. you can make a simple one with plain Greek yogurt (instructions above in What to Get) These are so simple, but so flavorful! Enjoy.

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 Tacos are muy bueno, especially with fresh shrimp. Try these with some good chips & salsa, limes and a cold Corona, ¡Salud!

 

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