Tacos aux crevettes rapides
Petits tacos tendres aux crevettes douces, avocat crémeux et citron vert, prêts en quelques minutes.
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Chop the shrimp small
Pat the shrimp dry with a paper towel, then chop into small, pea-sized pieces so they are easy and safe for little mouths to chew.
- 300 g raw shrimp
✅ C'est prêt quand : shrimp are chopped into pea-sized pieces
Cook the shrimp through
Warm the olive oil in a pan over medium heat (about 180°C/350°F), add the garlic and cumin and cook a few seconds until fragrant but not browned, then add the shrimp and cook, stirring, until every piece is fully pink and opaque all the way through. No salt is needed; for more flavour add a little extra cumin or garlic.
- 1 tbsp olive oil
- 1 small garlic clove
- 1 pinch ground cumin
- 300 g chopped shrimp
✅ C'est prêt quand : shrimp are pink and opaque all the way through
Warm the tortillas
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Mash the avocado
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Build happy taco faces
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Serve or pack
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Chop the shrimp small
Pat the shrimp dry with a paper towel, then chop into small, pea-sized pieces so they are easy and safe for little mouths to chew.
- 300 g raw shrimp
✅ C'est prêt quand : shrimp are chopped into pea-sized pieces
Cook the shrimp through
Warm the olive oil in a pan over medium heat (about 180°C/350°F), add the garlic and cumin and cook a few seconds until fragrant but not browned, then add the shrimp and cook, stirring, until every piece is fully pink and opaque all the way through. No salt is needed; for more flavour add a little extra cumin or garlic.
- 1 tbsp olive oil
- 1 small garlic clove
- 1 pinch ground cumin
- 300 g chopped shrimp
✅ C'est prêt quand : shrimp are pink and opaque all the way through
Warm the tortillas
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Mash the avocado
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Build happy taco faces
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve or pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Shrimp tacos grew up along Mexico's shrimp-rich Pacific coast, where fishing towns served the day's catch simply, warmed in a tortilla with little more than lime and a cool, creamy topping to let the sweetness of the shrimp shine. Family versions, like this one, keep things gentle and mild so even the smallest eaters can enjoy them.
Over time, this simple fisherman's meal travelled inland and became a beloved taco stand favourite all over the country, dressed up with cabbage, salsas and crema.
⭐ Why It's Famous
They're loved for being light, fresh and fast, letting good, sweet shrimp be the star with just a few bright touches.
💡 Fun Fact
The port city of Mazatlán, on Mexico's Pacific coast, is one of the country's biggest shrimp-fishing hubs, and locals credit it as a birthplace of the shrimp taco.
Coastal Mexico, especially the Pacific coast around Sinaloa and Baja California
23.25°N, -106.41°W
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