Tacos De Camaron

These Tacos De Camaron  (Shrimp Tacos) are healthy and easy to make weeknight meal. They are loaded with good-for-you ingredients and packed with flavors! 

3 tacos on corn tortillas with shrimp mixture on them.
This healthy shrimp taco recipe is perfect for weeknight dinners

There’s no reason to reserve shrimp or seafood tacos for vacation or a night out. But if you want to get fancy, you can start with the best corn tortillas you can find.

This is a fast, satisfying shrimp taco dinner with Cajun flavors. I recommend using a cast iron skillet if available as it will cook the shrimps perfectly.

3 tacos with shrimp, onions, peppers and corn with pineapple salsa on top.

The Ingredients

Here are the key ingredients for Tacos De Camaron but feel free to substitute any ingredient to your liking.

  • 1 pound medium or large shrimp. Since I don’t live near the ocean, I like to use frozen shrimp from Costco as I think it’s always high quality.
  • Canola or Avocado oil. Or you can use your favorite oil that handles high heat well. For this reason, I avoid olive oil.
  • 1 large garlic clove
  • 1 teaspoon chipotle chile powder or blackened seasoning 
  • 1/2 white or yellow onion, sliced
  • 1 cup corn kernels
  • roasted poblano pepper, sliced 
  • 1 teaspoon kosher salt
  • Corn tortillas for serving
Ingredients in small bowls: raw shrimp, sliced onions, a roasted poblano pepper, crushed garlic and corn.

How To Make Tacos De Camaron

  • Before you start cooking, pat the shrimp dry with a paper towel to avoid excess liquid when cooking it.
  • In a large bowl, add the shrimp, one tablespoon of oil, minced garlic and the spices.
  • Mix everything together.
  • In a large skillet, heat one tablespoon of oil and add the shrimp placing them in a single layer to ensure even cooking.
  • Cook, turning once, until shrimps are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total. Remove from skillet and set aside on a plate.

On the same skillet, add another tablespoon of oil and saute the onions until they become translucent.

A cast iron skillet cooking sliced white onions

Add the roasted peppers and corn and mix everything together.

Mixing sauteed onions, corn & poblano peppers with a thong

Add the shrimp and mix until all of the ingredients are incorporated.

A black skillet with cooked shrimp, onions, corn and poblano peppers

To serve just arrange the shrimp on warm tortillas and top with your favorite toppings like this Salsa De PiñaAvocado Salsa.

Three Tacos De Camaron folded on a metal tray with pineapple in a bowl on the side.

What to serve these tacos with

I usually load my tacos with lots of stuff – extra lemon juice, salt, hot salsa (on top of the salsa), avocado, etc. I didn’t have to this time because the pineapple salsa is perfect on its own.

As a side dish you can serve them with Mexican Red Rice or the White version is a good option as well. And for an extra dose of veggies, these Calabacitas are ideal!

One shrimp taco folded and topped with pineapple salsa
Three Tacos De Camaron folded on a metal tray with pineapple in a bowl on the side.

Tacos De Camaron

Servings 4 people
Ana Frias
5 from 4 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
These Tacos De Camaron  (Shrimp Tacos) are healthy and easy-to-make weeknight meal. These healthy tacos are full of healthy ingredients and packed with flavors! 
4 people

Ingredients
  

  • 1 pound medium or large shrimp peeled and deveined
  • 3 Tbsp Canola or Avocado oil divided
  • 1 large garlic clove minced
  • 1 tsp chipotle chile powder or blackened seasoning See Note #1
  • 1 tsp kosher salt
  • ½ white or yellow onion, sliced
  • 1 roasted poblano pepper, sliced See Note #2
  • 1 cup corn kernels
  • 8 corn tortillas for serving

Instructions
 

  • Before you start cooking, pat the shrimp dry with a paper towel to avoid excess liquid when cooking it.
  • In a large bowl, add the shrimp, one tablespoon of oil, minced garlic and the spices.
  • Mix everything together.
  • In a large skillet, heat one tablespoon of oil and add the shrimp placing them in a single layer to ensure even cooking.
  • Cook, turning once, until shrimps are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total. Remove from skillet and set aside on a plate.
  • On the same skillet, add another tablespoon of oil and saute the onions until they become translucent. Add the roasted peppers and corn and mix everything together. Add the shrimp and mix.
  • To serve just arrange the shrimp on warm tortillas and top with your favorite salsas like this pineapple one & avocado salsa.

*Ana’s Notes:

Note #1: You can use any seafood spice for the shrimp if you can’t find chipotle chile powder.
Note #2: If you can’t find poblano pepper, roast a small green bell pepper instead. 
This recipe can easily be doubled to serve a larger crowd.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 2tacos | Sodium: 581mg | Calcium: 13mg | Vitamin C: 100mg | Vitamin A: 14IU | Sugar: 14g | Fiber: 5g | Potassium: 256mg | Cholesterol: 172mg | Calories: 416kcal | Monounsaturated Fat: 9g | Polyunsaturated Fat: 3g | Saturated Fat: 2g | Fat: 18g | Protein: 26g | Carbohydrates: 39g | Iron: 22mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating




8 Comments

    1. Thanks Krista! I could eat tacos everyday so I will need the different recipes. I hope you have a nice weekend!