Entree: Mexico – Quintana Roo / Caribbean Coast – Tacos de Camarón (Corn tortillas filled with seasoned shrimp, fresh cabbage slaw, salsa, and crema)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 45 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) medium shrimp, peeled and deveined (about 20–24), tails removed
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) black pepper, divided
- 1 tsp (2 g) smoked paprika or mild chili powder
- 3/4 cup (90 g) all-purpose flour
- 1/2 tsp (2 g) baking powder
- 1/2 cup (120 ml) cold Mexican lager or cold sparkling water
- 4 cups (960 ml) vegetable oil for frying
- 8 small corn tortillas (6-inch/15 cm)
- 4 cups (300 g) thinly shredded green cabbage (about 1 small head)
- 1/4 cup (60 ml) fresh lime juice (about 2 limes), plus lime wedges for serving
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 cup (120 ml) Mexican crema or plain sour cream
- 1/2 cup (80 g) diced ripe tomato
- 1/4 cup (40 g) finely chopped white onion
- 1 tbsp (15 ml) vegetable oil for warming tortillas
- Salt and freshly ground black pepper for slaw, to taste

Instructions

1. Make the slaw and pico: In a bowl combine shredded cabbage, 2 tbsp (30 ml) of the lime juice, 1/8 tsp (1 g) salt, and cilantro. Toss to coat and refrigerate. In a separate small bowl mix diced tomato and chopped onion with a pinch of salt and set aside as pico de gallo.
2. Make crema sauce: Stir together 1/2 cup (120 ml) crema or sour cream with 2 tbsp (30 ml) lime juice and a pinch of salt; refrigerate until ready to assemble.
3. Season shrimp: Pat shrimp dry and toss with 1/2 tsp (2 g) salt, 1/4 tsp (1 g) black pepper, and 1 tsp (2 g) smoked paprika.
4. Prepare batter: In a bowl whisk together 3/4 cup (90 g) flour, 1/2 tsp (2 g) baking powder, a pinch of salt, and gradually stir in 1/2 cup (120 ml) cold lager or sparkling water until a smooth, thick batter forms.
5. Heat oil: In a heavy skillet or deep fryer heat 4 cups (960 ml) vegetable oil to 350°F (175°C).
6. Fry shrimp: Working in batches, dip shrimp into the batter, letting excess drip off, and carefully fry until golden and cooked through, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season lightly with a pinch of salt while hot.
7. Warm tortillas: Heat 1 tbsp (15 ml) oil in a skillet over medium heat and warm tortillas 20–30 seconds per side until pliable and lightly toasted. Keep warm wrapped in a clean towel.
8. Assemble tacos: Divide warm tortillas among plates, top each with a spoonful of cabbage slaw, 3–4 fried shrimp, a drizzle of crema sauce, a spoonful of pico de gallo, and a sprinkle of cilantro. Serve immediately with lime wedges.