TUESDAY 7TH - FRIDAY 10TH MAY '24 NO LOCAL DELIVERIES - SHOP OPEN AND MAIL ORDER AS NORMAL

Simple Shrimp Tacos - Tacos de Camaron

Simple Shrimp Tacos - Tacos de Camaron

This taco recipe is just about the quickest and simplest way to enjoy super tasty, authentic tasting tacos. The whole thing comes together in less than 20 minutes. Shrimp tacos or Tacos de Camaron as they are called in Mexico require very little preparation, just a little chopping for the slaw and with hardly any cooking, the result is a mouthwateringly delicious light supper.

The secret ingredient here is the amazing Tajin seasoning - chilli pepper, salt and lime make for a perfect seasoning for the prawns, you just need to choose between the classic or the habanero version.

There are simply four elements - corn tortillas, slaw, prawns and chipotle mayo, oh and maybe a squeeze of lime and some fresh coriander as well.

Ingredients for Shrimp Taco Recipe
Serves 2-3

For the prawns
340g Raw Frozen King Prawns, fully defrosted
2 cloves of garlic, finely grated
2 teaspoons of Tajin habanero lime seasoning or regular Tajin lime seasoning
1 tablespoon of extra virgin olive oil

For the slaw
¼ small red cabbage, finely sliced
½ small white cabbage, finely sliced
1 large carrot, grated
1 head of little gem lettuce, finely shredded
1 teaspoon salt
2 tablespoons Unio white wine vinegar
2 tablespoons Kenko mayonnaise

For the Chipotle Mayo
3 tablespoons Kenko mayonnaise
3 whole chipotles from a can of chipotles in adobo, finely diced
1 clove garlic, finely grated
1 teaspoon sweet smoked paprika
Finely grated zest of 1 lime

For the tortillas
Either La Fonda Traditional Tortillas or Komali tortillas either traditional or taquera - all of these are good - you choose!

To garnish
Fresh coriander, finely chopped
Lime wedges

1. Ensure the prawns are dry then place them in a bowl with the grated garlic, tajin seasoning and olive oil. Mix them all together and set to one side.

2. Chop up the ingredients for the slaw, then combine everything in a bowl, tossing everything together well.

3. To make the chipotle mayo, finely chop up the chipotle chillies, add to the mayo, along with a little of the adobo sauce plus all the other ingredients. Mix well.

4. Heat up a non stick frying pan to a medium to high heat and cook the tortillas for around 30 seconds on each side. Do this in batches and keep them warm using a tortilla warmer or just a clean tea towel.

5. Now using the same pan, fry the prawns with a little extra oil. They only take around a minute, but cook them until they turn from blue to pink.

6. To construct each taco, place a little of the slaw onto a warm tortilla, add some prawns, a little chipotle mayo and finish with a squeeze of lime and a sprinkle of fresh coriander.

Foodies, don't forget to tag us when you make these at home and if you enjoyed the recipe, please leave a comment below. Enjoy! Ben



Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Somerset Foodie recipes - let us inspire you...

Egg Fettuccine with Mussels and Saffron
Egg Fettuccine with Mussels and Saffron

1 Comment

Eating seafood with pasta always makes me think I'm on holiday, it's a fantastic combination particularly with this delicious egg fettuccine. It's really worth trading up for dried egg pasta... compared to Durum wheat pasta, dried egg pasta has a much richer flavour with a lovely silky texture.
Crispy Miso Marinated Shiitake Bao Bun
Crispy Miso Marinated Shiitake Bao Bun

2 Comments

The flavours going on in this bao bun are extraordinary. It has everything that a good bao bun should have - a deeply savoury, umami rich centrepiece, sharp pickles for good contrast, a creamy hot mayo, salty sweet roasted peanuts and fragrant herbs all wrapped up in a soft, fluffy warm bun.....I could live on these!
Somerset Foodie Bucatini alla Amatriciana Recipe
Bucatini all'Amatriciana

Providing a recipe for one of the classic Roman pasta dishes is always fraught with danger...a) because I don't come from Rome and b) I remember cooking for my wife's Great Aunt, who lived in Naples and was always quick to point out when I'd got something wrong! I love the simplicity of this dish and I want to share it, so here goes...