Shrimp tacos with garlic and paprika (tacos de camarón) recipe

Date:10-07-2013 07:58:06 read:5

Shrimp tacos with garlic and paprika (tacos de camarón) recipe

Fill your tacos with this vibrant mix of shrimps and spice. From new book Real Mexican Food.

Perfect supper: shrimp tacos Photo: Peter Cassidy: from Real Mexican Food by Ben Fordham and Felipe Fuentes Cruz, RPS
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Serves 2

Prawns are one of my favourite seafood. Even though my home town of Puebla is inland, fresh fish is delivered daily to the market and seafood restaurants are everywhere. This dish takes me right back to happy times with my brothers, sitting out in the sunshine with tacos and a cold beer.

15 g butter

2 garlic cloves, chopped

200 g shelled raw or cooked prawns

A pinch of paprika

4 x 15-cm corn or flour tortillas

pico de gallo

4 tomatoes

1⁄4 onion

1 medium bunch of coriander

1⁄4 teaspoon sea salt

Chipotle garlic mayonnaise

2 garlic cloves, peeled

250 ml mayonnaise

3–6 tablespoons Chipotle chilli paste

To serve

150 g shredded Romaine lettuce

1 lemon, cut into wedges

Pico de gallo

Finely chop the tomatoes, onion and coriander and put in a bowl. Add the salt and mix well.chipotle garlic mayonnaise

Put all the ingredients in a food processor and whizz for 3 minutes.

To make the taco filling, melt the butter in a frying pan over low heat and fry the garlic, prawns and paprika for 2–4 minutes, stirring occasionally, until the prawns are cooked through.

Place a dry frying pan over high heat. Warm each tortilla for about 20–30 seconds on each side.

To serve

Layer up the ingredients over the tortillas: lettuce, pico de gallo, prawns and chipotle garlic mayonnaise. Serve with lemon wedges to squeeze over.

'Real Mexican Food – Authentic Recipes for burritos, tacos, salsas and more' by Felipe Fuentes Cruz & Ben Fordham (Ryland Peters & Small) is available for £16.99 + £1.35 p&p from Telegraph Books (0844 871 1514)

    Ever For Health Copy Rights 2013