Entree: Mexico – Guerrero – Tacos de Camarón (Warm corn tortillas filled with seasoned shrimp and fresh garnishes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- For the shrimp:
- 1 1/2 lb (680 g) medium shrimp, peeled and deveined
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (4 g) ground cumin
- 1 cup (125 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 large egg
- 1/2 cup (120 ml) cold beer or sparkling water
- Vegetable oil for frying, about 4 cups (950 ml) or as needed

- For the avocado crema:
- 1 ripe avocado (about 7 oz / 200 g)
- 1/3 cup (80 ml) Mexican crema or sour cream
- 2 tbsp (30 ml) fresh lime juice
- 1/4 tsp (1 g) kosher salt

- For the cabbage slaw and toppings:
- 3 cups (240 g) finely shredded green cabbage
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) olive oil
- Salt and pepper to taste
- 12 corn tortillas (6 in each), warmed
- 1/2 cup (50 g) finely chopped white onion
- 1/2 cup (15 g) chopped fresh cilantro
- 2 medium tomatoes, diced (about 8 oz / 225 g) for a simple pico-style salsa
- Lime wedges for serving

Instructions

1. Season the shrimp with salt, pepper, and cumin and set aside while you prepare the batter and other components.
2. Make the avocado crema: In a blender or bowl, combine the avocado, crema or sour cream, lime juice, and salt; blend until smooth. Adjust seasoning and refrigerate until ready to use.
3. Prepare the slaw: Toss shredded cabbage with lime juice, olive oil, and a pinch of salt and pepper. Let sit for at least 10 minutes to soften slightly.
4. Make the batter: In a bowl whisk together flour, baking powder, and a pinch of salt. Stir in the egg and cold beer (or sparkling water) until a smooth, slightly thick batter forms. Keep chilled.
5. Heat oil in a deep skillet or pot to 350°F (175°C). Test with a small drop of batter; it should sizzle and rise immediately.
6. Working in batches, dip seasoned shrimp into the batter, letting excess drip off, then gently lower into hot oil. Fry until golden and cooked through, about 2–3 minutes per batch depending on shrimp size. Drain on paper towels.
7. Warm the corn tortillas on a dry skillet or comal until pliable and lightly charred at the edges.
8. Assemble tacos: Place a small handful of slaw on each tortilla, add 3–4 fried shrimp (depending on size), spoon over avocado crema, and top with diced tomato, chopped onion, and cilantro. Serve with lime wedges.
9. Offer additional salsa or hot sauce at the table and enjoy immediately while shrimp are hot and tortillas are warm.