Mi camarón es su camarón

According to Bubba,”You can barbecue it, boil it, broil it, bake it, sauté it.” But we’re going to make tacos with it! Shrimp tacos that is. Time for an easy, Southern CA version other than plain fish. 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 taco version with them, and a few other common ingredients. Ours will be dressed with a fresh lime & jalapeño yogurt slaw, and some pico de gallo. though I love crispy fried tacos from time-to-time, we’ll just be sautéing ours with bright flavors & 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), but it will be worth the effort. I bought a little less than a pound of shrimp, which is plenty for two people 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 super quick to make, on any night of the week. We’re doing essentially three things: cooking shrimp in a little sauce we’ll mix together, mixing shredded cabbage slaw to top with, and well . . . eating them!

Here are the little shrimps now: 

tacos camarones (shrimp tacos)


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 (Shrimp tacos!) with fresh lime & a jalapeño & yogurt-based slaw mix. We’re simply sautéing shrimp with a marinade & making a quick cabbage slaw. Perfect on a hot day, lunch or dinner!

What to get...

  • 3/4 -1 lb fresh shrimp (peeled, de-veined on both sides)
  • ~1 cup fresh green cabbage, finely shredded (I bought mine pre-shredded)
  • ~1 cup red cabbage, finely shredded (I bought pre-shredded)
  • 1 bag Mexican cheese blend, shredded (we’ll use about a T per taco)
  • 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 salsa to the yogurt too, season to your taste)
  • 1 container fresh salsa or pico de gallo (In refrigerated section at store, I use medium)
  • 1 package small white corn tortillas (preferably homemade-style, or you can use yellow corn also)
  • EVOO for marinating shrimp
  • S&P to taste
  • *Chopped cilantro and sour cream for top, optional.

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 (if you have about a pound), add 1T EVOO, juice from one lime, & ~1-2T of fresh salsa.
  3. Mix shrimp in marinade & let sit for about 15 mins.
  4. Add shrimp to a slightly warmed skillet, cook with all marinade juices on medium-low, until they turn pink (but don't overcook), these shrimp were fairly small & cooked in ~5 mins.
  5. Make Lime Slaw:
  6. Shred ~1/2 cup of each the red & green cabbage (or buy pre-shredded), this quantity made slaw for several tacos, but if you have more people, make more slaw!
  7. In mixing bowl add juice of 1/2 lime & ~2T of jalapeño yogurt sauce, S&P to taste, and 1T salsa.
  8. Toss well and set aside or chill until you assemble tacos.
  9. Assemble Tacos!:
  10. Slightly heat white corn tortillas on skillet. remove & add desired amount of Mexican cheese blend.
  11. Next add shrimp, desired amount salsa or pico de gallo.
  12. Now top with slaw mix and add sour cream to top as desired!
  13. *A little chopped cilantro if you're a fan would be a nice touch, but my pico de gallo had plenty.


The shrimp cook really fast on the stove, so be careful to only cook them until they firm-up slightly and turn pink (overcooked shrimp are rubbery). If you can't find a pre-made jalapeño Greek yogurt dip (I got at Cost-co), you can whisk a simple one together with plain Greek yogurt (instructions above in 'What to Get')


 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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