Garlicky Shrimp Cilantro Tacos Tacos De Camarones Al Mojo De Aj
Bursting with bold flavors, these Garlicky Shrimp Cilantro Tacos (Tacos de Camarones al Mojo de Ajo) are a quick and vibrant meal perfect for taco night or casual entertaining. Juicy shrimp are seasoned with smoky paprika and cumin, then sautéed in olive oil with fragrant, golden-brown garlic for a deliciously savory kick. Fresh lime juice and a generous handful of chopped cilantro brighten every bite, while creamy avocado, crunchy red onion, and a sprinkle of Cotija cheese add irresistible texture and balance. Served on warm, charred corn tortillas, these tacos are a fresh, flavorful celebration of Mexican-inspired cuisine. With just 15 minutes of prep and 10 minutes of cooking time, this easy shrimp taco recipe is ideal for busy weeknights or whenever you're craving something light yet satisfying.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined, tails removed)
- 3 tablespoons Olive oil
- 5 cloves Garlic (minced)
- 1 teaspoon Paprika (smoked or regular)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cilantro (chopped, plus extra for garnish)
- 2 Limes (juiced, plus wedges for serving)
- 8 Corn tortillas
- 1 Avocado (sliced)
- 0.5 Red onion (sliced thinly)
- 0.25 cup Cotija cheese (crumbled, optional)
Instructions
In a large bowl, combine the shrimp with paprika, cumin, half of the chopped cilantro, salt, and black pepper. Toss to coat evenly. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly, until fragrant.
Increase the heat to medium-high, then add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they begin to turn pink.
Flip the shrimp and cook for an additional 2-3 minutes, or until fully cooked through and opaque. Squeeze the juice of 1 lime over the shrimp and toss well. Remove from heat.
Warm the corn tortillas in a dry skillet or directly over a flame for about 20-30 seconds on each side, until they are pliable and slightly toasted.
Assemble the tacos by layering each tortilla with the garlicky shrimp, a few avocado slices, red onion, and a sprinkle of Cotija cheese (if using).
Top with a generous sprinkle of the remaining chopped cilantro and a squeeze of lime juice. Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 6.9 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 20.6 mcg | 103% | |
| Calcium | 924 mg | 71% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2829 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
