Fish Tacos de Camarón, Oxnard Style
Grilled shrimp tacos seasoned with chile and lime, reflecting Ventura County's coastal farmworker and fishing communities.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Grill or grill pan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12
- carbs
- 30
- protein
- 26
- calories
- 340
Instructions
- 1
Mix the shrimp with lime juice, chili powder, cumin, and olive oil. Let sit for 15 minutes.
- 2
Heat your grill or grill pan over high heat.
- 3
Grill the shrimp for about 2 minutes per side until pink and just cooked through.
- 4
Warm the corn tortillas over an open stovetop flame or in a dry skillet.
- 5
Fill each tortilla with the grilled shrimp and shredded cabbage.
- 6
Drizzle with crema and serve with extra lime wedges.
Chef's tips
Watch the shrimp closely so they do not overcook. Toast the tortillas directly over a burner flame for a light char.
Storage
Best eaten fresh; store shrimp and toppings separately up to 1 day.
Reheating
Reheat shrimp briefly in a hot pan; avoid the microwave.
Common mistakes to avoid
- •Overcooking the shrimp until they turn rubbery
- •Skipping the lime marinade
Serving suggestions
Cooked Fish Tacos de Camarón, Oxnard Style?
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