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Tacos de Camarón

Serves 4 to 6 Entree seafood, Fish

Tacos de Camarón

Tacos de Camarón, a staple from Baja California, finds its way to tables with a promise of simplicity and satisfaction. In this coastal region, where the sea whispers its secrets to every dish, these tacos capture the spirit of everyday meals shared among family and friends. The aroma of these tacos is as inviting as the ocean breeze, drawing everyone to the table.

Biting into a Taco de Camarón is a delightful experience of textures and flavors. The crispy beer-battered shrimp nestles in a warm corn tortilla, complemented by the crunch of green cabbage and the smoky heat of chipotle mayonnaise. A squeeze of lime and a sprinkle of cilantro bring brightness, while the salsa de chile de árbol adds a fiery kick, creating a perfect balance that speaks to the heart of Baja's vibrant cooking.

Ingredients

  • 800 g (1 3/4 lb)shrimp — peeled and deveined
  • 150 g (1 1/4 cups)all-purpose flour
  • 1 cupcold beer
  • 1 tspbaking powder
  • 4 cupsneutral oil — for frying
  • 2 cupsgreen cabbage — shredded
  • 1/2 cupchipotle mayonnaise
  • 18corn tortillas — warmed on the comal
  • 1white onion — finely chopped, for the table
  • 1 bunchfresh cilantro — chopped
  • 2limes — cut into wedges
  • 1 cupsalsa de chile de árbol — to serve
  • 1 tspfine salt

Method

  1. Begin by preparing the shrimp. Peel and devein 800 g (1 3/4 lb) of shrimp, then pat them dry with paper towels. Season them lightly with 1 tsp fine salt to enhance their natural flavor.
  2. In a medium bowl, combine 150 g (1 1/4 cups) all-purpose flour and 1 tsp baking powder. Gradually whisk in 1 cup cold beer until you have a smooth batter. The batter should be thick enough to coat the back of a spoon.
  3. Heat 4 cups of neutral oil in a deep, heavy-bottomed pot over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the surface immediately.
  4. Dip each shrimp into the batter, allowing excess to drip off, then carefully place them into the hot oil. Fry in batches to avoid overcrowding, cooking each shrimp until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
  5. While the shrimp are frying, finely shred 2 cups of green cabbage and set aside. Dice 1 white onion and chop 1 bunch of fresh cilantro, keeping them separate for taco assembly.
  6. Warm 18 corn tortillas on a comal over medium heat until they are soft and pliable. Wrap them in a clean cloth to keep warm until ready to serve.
  7. To assemble the tacos, place a few pieces of fried shrimp in each tortilla. Top with a small handful of shredded cabbage, a drizzle of 1/2 cup chipotle mayonnaise, and a sprinkle of diced onion and chopped cilantro.
  8. Serve the tacos with lime wedges and 1 cup salsa de chile de árbol on the side, allowing everyone to dress their tacos to their liking. The fresh lime juice and spicy salsa will complement the rich, crispy shrimp perfectly.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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