20-Minute Easy Tacos de Camarones
{Shrimp Tacos with Mango Salsa}
This 20-minute easy Mexican-inspired meal idea is easy enough for a quick weeknight dinner, and boasts enough Baja California, Mexico flavor to WOW any crowd for effortless casual entertaining!
Like all of Baja California, Mexico, street eats there pull its influence from gourmet cuisine, sauced with excitement! Separated from the rest of Mexico by the Sea of Cortez, besides the gorgeous views and incredible culture, the thing tourists look forward to the most is the food.
The late Anthony Bourdain, a personal TV hero of ours, put this place on the map after featuring it on his show, calling it “the best street cart in the world.”
But clearly, this recipe is all about the crustaceans – perfectly cooked and well-seasoned with Wildtree Taco Seasoning for a punch of flavor thanks to this zesty spice mix.
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The Shrimp
By far, the biggest time saver in making shrimp tacos is starting with shrimp that have already been peeled and deveined.
The size of the shellfish does make a difference when it comes to cooking time. I have used a bag with extra-jumbo size 16/20 count for this recipe, which means you will get anywhere from 16-20 shrimp per pound. You can also use large, extra-large, or colossal size shrimp for this recipe.
When choosing shrimp, you’ll notice that they come in various sizes and are measured by shrimp per pound. The amount of shrimp per pound can range anywhere from 10-61, with the difference being quite remarkable!
Some companies will state the shrimp’s size anywhere from extra-small to super colossal, but it’s best to look at the count per pound because the sizes are not standardized. The count (see photo below) shows numbers above and below the slash (/), which indicates the range of shrimp per pound. As an example, 31/35 means that there are between 31 and 35 shrimp per pound. To make it easy, remember the larger the count, the smaller the shrimp!
Fresh Tip
If you aren’t making your tacos on the same day as you buy the shrimp, consider purchasing frozen shrimp in your store’s seafood freezer section. Then, allow the package to thaw in the refrigerator overnight before making them. According to clerks at my favorite store, frozen shrimp is more likely to be a little fresher than the thawed shrimp from the seafood counter.
However, if you need your shrimp in a hurry, purchasing them from the seafood counter is still a great option.
How to peel and devein shrimp
If you’re buying fresh frozen shrimp from the seafood counter that is not ready to cook, here’s how to peel and devein shrimp.
- Gently twist to remove the head if it’s still attached. Next, peel the shrimp by placing your thumb under the shell on the bottom side where the legs are connected. Gently lift to release it from the flesh, working your way to the tail of the shrimp. Then, remove the tail with a gentle tug to preserve as much of the meat as possible.
- To devein, lay the shrimp on a cutting board, run the tip of your knife alongside the vein in the center back, and be careful not to cut too deep. Using your knife tip, pick and lift the mud vein from the flesh. Using your fingers, gently pull out the thin gray vein then discard. Continue this process for each shrimp, until all are peeled and deveined.
- If your recipe calls for both the head and tail left on, remove the shell from the middle of the shrimp, then continue with step two above to remove the mud vein.
Shrimp serving size suggestions:
While the amount of shrimp needed depends a lot on what they are being served with when planning the amount you will need per person, consider the eaters’ appetite. Hungry men will more than likely eat more than most women in a setting.
Here are a few recommendations for heading in the right direction:
- When planning shrimp as an appetizer, prepare two to three medium-size shrimp per person
- For including in the main dish, depending on the size, this is how many you’ll need:
- Medium-size shrimp and below, plan about 9-11 shrimp per person
- Large to jumbo-size shrimp, plan on about 5-7 shrimp per person
- Extra-jumbo and above, plan on about 3-5 shrimp per person
- When boiling shrimp, plan on ½ to 1 pound of shell-on shrimp per person
Also, there are a couple more things to consider when buying shrimp for a shrimp boil:
- When buying heads-on shrimp, remember that the weight will decrease by about 35% when the heads are removed.
- And the weight will decrease by another 15% when the shell is gone.
On to what kind of tortillas to use
Traditionally, Tacos de Camarones (Shrimp Tacos with Mango Salsa), also known as Baja Street Tacos, use two corn tortillas per taco (one placed inside the other) to make them a bit sturdier when you are walking and eating. For this recipe, we’ve used single gluten-free flour tortillas that are softer. Whichever you decide to use, they are delicious either way.
Finally, the toppings:
Cabbage, Salsa, the Sauce, and don’t forget the Lime!
It’s customary to use green or red cabbage or a mixture of both for this taco type. In Baja California, Mexico, some street vendors include salsa on Tacos de Camarones, while some choose to keep it simple and do not. We’ve topped them with an easy to make Mango Salsa for tons of flavor for our Shrimp Tacos. For extra sauciness, we’ve created an easy sauce using Wildtree Taco Seasoning as the final touch before squeezing a lime wedge over the top for a splash of tang to make this taco ready to devour!
Before we go...
Warm the tortillas
Warming the tortillas is not required, but you can give them a little more flavor and crunch if you do.
We like warming our gluten-free corn or flour tortillas in a skillet. Begin by drizzling a teaspoon of grapeseed oil in the bottom of the skillet. Spread the oil to coat the bottom of the pan. Add the tortilla one at a time, warming on each side for 2-3 minutes over medium heat or until slightly browned. Then place them in a toaster oven or microwave oven until needed to keep them warm and pliable.
Another method for warming tortillas is to toast them over the open flame on a gas stove. A slight char will give them a lot of extra flavor.
For the shrimp
After peeling and deveining the shrimp, pat them dry, toss them in a bowl with one tablespoon of Grapeseed Oil and 1-1/2 tablespoons Taco Seasoning until evenly coated. Then sauté in a large skillet about 2-3 minutes on each side, until the shrimp are pink and opaque.
On cabbage
Bagged, pre-shredded cabbage or coleslaw mix available at most grocery stores is perfect as an addition to these shrimp tacos. But, if you’re a DIY-er or a gardener with fresh cabbage and you prefer to shred it yourself, feel free to grab the head and start shredding away!
To make the salsa
The fresh, fruity, and buttery sweet taste of mangos makes this recipe for shrimp tacos over the top! To make the mango salsa, combine the fruit from one mango, chopped bell pepper and red onion, lime zest and the juice from one lime, and cilantro (or flat-leaf parsley) in a bowl. Season with a little salt if desired. A few minutes is all it takes, and this mango salsa is ready to serve on your tacos.
The easy taco sauce topping
This sauce couldn’t be any easier. Combine two tablespoons mayonnaise with two tablespoons sour cream (or Greek yogurt as a healthier alternative), add one tablespoon water, and one tablespoon Wildtree Taco Seasoning, whisk everything together, and you’re all set.
Lime
Serve with extra lime. We love adding a finishing touch to these flavorful tacos by serving with a wedge of lime to squeeze over the top. To make lime quarters, cut the lime in half, then cut each lime half in half again to serve with one lime wedge per taco.
To assemble the tacos
Place the warmed tortilla on a plate, arrange the shrimp on the tortilla and top them with a generous amount of shredded cabbage, a spoonful or two of the mango salsa, a few dollops of taco sauce, and a squeeze of lime across the top to serve and enjoy!
More tips
Make the mango salsa and taco sauce first. And if you’re shredding your cabbage, get that ready too; even though it takes only minutes to make the salsa, the taco sauce and to have the cabbage ready, shrimp cool down fast, so you’ll want to have the other toppings ready to go when the shrimp finished cooking.
Want to save more prep time? Get the pepper and onion ready using a mini food processor or hand-held chopper to make the job easy!
If you don’t like cilantro, don’t despair! Feel free to substitute flat-leaf or curly-leaf parsley or even basil instead. The aromatic, summery flavors of these herbs pair wonderfully with shrimp. Other options might be to include some chopped chive, green onions, or mint.
Other toppings you might like:
- Crumbled Queso Cheese
- Guacamole
- Fresh sliced Jalapenos
- Pico de Gallo
- Red or Green Salsa
Wildtree Wednesday Live stream viewer questions:
Can I marinate the shrimp overnight and use lime juice in the marinade?
My answer: While it won’t hurt to marinate the shrimp in the oil and the taco seasoning for a bit, I would not recommend adding lime juice. The lime’s acid could actually “cook” the shrimp – that is the concept behind preparing shrimp for ceviche. You should also note that over marinated shrimp can become rubbery in texture, so just a few minutes in the oil and seasoning is all that is needed.
Will the shrimp keep after cooking?
My answer: Unfortunately, cooked kinds of seafood do not maintain their fresh taste like other cooked proteins such as beef, chicken, and pork. If you have leftover shrimp, store them in an airtight container in the refrigerator and eat within two days.
Wrapping it up...
Although brief, I hope you’ve enjoyed this little culinary road trip as much as I have. And I hope you’ll try this recipe for Shrimp Tacos with Mango Salsa to upgrade your next taco Tuesday with this easy shrimp soft taco recipe inspired by traditional Baja California street tacos.
Want more Mexican Flavor?
Try these other G-free Mexican inspired dishes:
Many thanks to this week’s live stream viewers and all our blog followers. Join me for next week’s #CookingGfreeDeliciously live stream when I make Pumpkin Oat Breakfast Bars.
Have you made this recipe? Was it appealing to you? Let me know about your culinary experience by clicking on the blue-green comment bubble in the lower right of your screen (and give it a star rating) below!
XXO
Kymberley
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Learn how to adjust the serving size, CLICK HERE
Shrimp Tacos with Mango Salsa
EQUIPMENT
- Cutting Board
- 10-inch nonstick skillet
- Utensils (Cook's Knife, Measuring cups and spoons, Tongs, Whisk)
INGREDIENTS
WILDTREE PRODUCTS
- 2 ½ tablespoons Taco Seasoning
PROTEIN
- 1 pound Shrimp raw
PRODUCE
- 1 Mango peeled and cubed
- 1 medium Red Bell Pepper
- ½ small Red Onion
- 1 Lime zested and juiced
- ¼ cup Cilantro may substitute flat-leaf parsley, chopped
- ¼ head Green Cabbage approx. 2 cups shredded
BREAD/PASTA/RICE/FLOUR
- 8 6-inch Flour tortillas
DAIRY
- 2 tablespoons Sour cream
MISCELLANEOUS
- 2 tablespoons gluten-free Mayonnaise
- 1 tablespoon Grapeseed Oil
INSTRUCTIONS
- Whisk together mayonnaise, sour cream, water, and 1 tablespoon taco seasoning. Set aside.
- To make mango salsa, combine mango, red bell pepper, red onion, lime zest, lime juice, and cilantro in a bowl. Season with salt and pepper if desired.
- Pat shrimp dry. Toss with grapeseed oil and the remaining 1 1/2 tablespoons of Taco Seasoning.
- Heat a 10-inch nonstick skillet over medium-high heat. Add shrimp and sauté until the shrimp are pink and opaque in color.
- Warm tortillas if desired.
- Fill tortillas with shredded cabbage and shrimp. Top with mango salsa and drizzle with the mayonnaise and sour cream mixture.
YOUR OWN NOTES
Nutrition
Recipe Card powered by WP Recipe Maker
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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