Real Mexican Shrimp Tacos 🌮
i.e. my mother’s recipe
If you’ve ever had real Mexican shrimp tacos, you already know you’re in for a treat. And while there are a myriad of ways to go about them, depending on where in Mexico you find yourself, this is my mother’s ultra special recipe.
The shrimp are briefly cooked in a chipotle and orange seasoning, one heck of a combo.
And are served with avocado and topped with a fresh pico de gallo salsa.
Oh, and let’s not forget the tortillas. As while corn are OK for shrimp, flour tortillas are the golden standard.
If keto, we cannot recommend enough our 15-minute grain free tortillas (with just 2g net carbs). And if gluten free, go for either the grain free tortillas or our suuuper pliable gluten ‘flour’ tortillas.
The shrimp are just 1g net carbs per taco serving. i.e. if you go for the tortillas, it’s still just 3g net per taco!.
But do note that they’re traditionally made with a touch of honey and cornstarch. So if you’re restricting carbs completely, we suggest you skip them (they are delicious either way). Or you can thicken the sauce with arrowroot! We have and it works just fine, just keep in mind that it cannot be reheated, or the arrowroot will break down.
Or go ahead and try our camarones a la diabla (i.e. spicy shrimp).
Now let’s make some tacos! Particularly given that it is National Taco Day. 🌮
Real Mexican Shrimp Tacos 🌮
This is my mother's recipe for shrimp tacos, a killer take on this Mexican sea side specialty! Whip them up, and be sure to have them with our gluten free 'flour' tortillas.
- 500 g cocktail shrimp
- 2 tablespoons extra virgin olive oil
- 2 tablespoons orange juice freshly squeezed
- 2 teaspoons raw honey
- 6 cloves garlic ran through a press
- 1/2 teaspoon orange zest
- 1-3 teaspoons pickled chipotle
- 1 teaspoon white wine vinegar
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon non-gmo cornstarch or 2 teaspoons arrowroot*
- 3 tablespoons water
Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.
*If using arrowroot to thicken, make a slurry as you would with cornstarch. But be sure to add at the end of cooking, and heat it up until just thickened. Arrowroot breaks down with very high temperatures, prolonged cooking and reheating.
The following nutritional values are calculated with the honey. By skipping it, carbs per 3 taco serving are 1g net.