Photograph of the finished Taco de camarón

Mexico · Taco tôm áp chảo tỏi ớt Camarón

Taco de camarón

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chipotle in adobo Chipotle in adobo 4
  • Photograph of Tortilla Tortilla 12
  • Photograph of Cabbage Cabbage 5.6 oz
  • Photograph of Sour cream Sour cream 3.5 oz
  • Photograph of Lime Lime 2
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Coriander Coriander 0.6 oz

Method

  1. 1 Peel the shrimp, slit the backs to remove the black vein, pat dry, and marinate with salt for 10 minutes.
  2. 2 Chop chipotle peppers and garlic, then mix them with sour cream and lemon juice to make a pink sauce.
  3. 3 Heat the pan until the unsalted butter has just stopped foaming, arrange the shrimp in a single layer and do not stir for the first 90 seconds.
  4. 4 Flip the shrimp and stir for another 60 seconds, then turn off the heat immediately when the shrimp's body curls into a C shape; if it curls into an O shape, it's overcooked and tough.
  5. 5 Arrange the shrimp on the tortilla with shredded cabbage, drizzle with chipotle sauce, and sprinkle with cilantro.
Start cooking